Kielbasa and Sauerkraut Skillet

Browned smoked kielbasa with tangy sauerkraut, lightly browned red onion, Dijon mustard, and a little brown sugar. A simple stovetop dinner ready in 20 minutes.

Recipe Developer-Estefania

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Prep Time 5

Cook Time 15

Total Time 20

Ingredients

▢ 400 g fully cooked smoked kielbasa cut into rounds just under ½ inch (1 cm) thick
▢ 450 g sauerkraut weighed after draining, not rinsed
▢ 2 tablespoons extra virgin olive oil
▢ 1 medium red onion sliced
▢ 2 tablespoons packed light brown sugar
▢ ¼ teaspoon freshly ground black pepper
▢ 1 tablespoon Dijon mustard
▢ 1 teaspoon chopped fresh chives or parsley

Instructions

Heat 2 tablespoons extra virgin olive oil in a large skillet over medium-low heat.
Arrange 400 g fully cooked smoked kielbasa, sliced, in the skillet in a single layer. Cook for about 4 minutes on each side, until browned, turning the slices rather than stirring frequently. Transfer to a plate, leaving the oil in the skillet.
Add 1 medium red onion, sliced, to the same skillet. Cook for 2–3 minutes, stirring occasionally, until softened. Add 2 tablespoons packed light brown sugar and cook for another 2–3 minutes, until the sugar melts and the onion is lightly browned. Transfer the onion to a bowl.
Add 450 g sauerkraut, drained, to the skillet with ¼ teaspoon freshly ground black pepper and 1 tablespoon Dijon mustard. Stir to combine and cook for about 2 minutes, until warmed through.
Return the kielbasa and onion to the skillet. Stir everything together and cook for about 1 minute, until heated through.
Sprinkle with 1 teaspoon chopped fresh chives or parsley and serve.

Notes

Use fully cooked kielbasa: This short cooking method is intended for fully cooked smoked sausage.

Weigh after draining: The sauerkraut quantity refers to its drained weight. Leave it unrinsed to retain the tang that balances the sugar and onion.

Herb choice: Chives give a mild onion finish; parsley is an alternative.

Leftovers: Refrigerate in an airtight container for 3–4 days. Reheat gently in a skillet over medium-low heat, stirring occasionally, until hot throughout.

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