Tulo

Kielbasa and Sauerkraut Recipe

Sliced kielbasa braised with tangy sauerkraut, onion, and caraway, a simple one-pan Polish weeknight dinner.
Photo by Veronika Benz on Pexels

Browning the kielbasa first renders some of its fat right into the pan, and that fat is what the sauerkraut braises in, carrying smoky flavor through the whole dish instead of staying only on the surface of the sausage.

Prep
10 min
Cook
30 min
Total
40 min
Servings
4

Ingredients

Servings4
  • 2 lb sauerkraut, drained, liquid reserved
  • 1 large yellow onion, sliced
  • 1 medium apple, peeled and sliced
  • 1 tsp caraway seeds
  • 1 leaf bay leaf
  • 1 tbsp unsalted butter

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Instructions

  1. 1Heat a large skillet over medium heat and brown the kielbasa slices on both sides, about 5 minutes total, then remove and set aside.
  2. 2Melt the butter in the same skillet and cook the onion until softened, about 5 minutes.
  3. 3Stir in the sauerkraut, apple, caraway seeds, and bay leaf, along with a splash of the reserved sauerkraut liquid.
  4. 4Nestle the browned kielbasa back into the sauerkraut, cover, and simmer on low for 20 minutes.
  5. 5Uncover and cook a few minutes more if the mixture looks too wet, then discard the bay leaf before serving.

Tips & variations

  • A sliced apple adds a mellow sweetness against the sauerkraut's tang, leave it out for a more traditional, purely savory version.
  • A splash of Polish or German beer in place of the sauerkraut liquid deepens the braise further.
  • Serve with boiled potatoes or rye bread to soak up the pan juices.

Storage & reheating

Refrigerate up to 4 days. Reheat in a covered skillet over medium-low heat with a splash of water, or in the microwave. Freezes well for up to 2 months.

Nutrition

A protein-rich, savory dish, most of the fat comes from the kielbasa rendering into the braise.

Tips from the Tulo kitchen

  • Rinse the sauerkraut briefly if you want a milder tang, or skip rinsing entirely if you like it assertively sour.
  • Don't let the pan run dry while braising, add a splash more reserved liquid or water if it looks like it's catching.

FAQ

Should I rinse the sauerkraut first?

It's optional. Rinsing mellows the sourness, while using it straight from the bag or jar keeps the dish more assertively tangy, either way works.

What kind of kielbasa works best?

A smoked, fully-cooked Polish kielbasa is traditional and simplest, since it only needs browning and heating through rather than a full cook.

Can I add potatoes to make it a full meal in one pan?

Yes, add diced, par-boiled potatoes along with the sauerkraut so they finish cooking during the simmer.

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