There are some meals that don’t need a long ingredient list or fancy steps to be good - and this kielbasa and sauerkraut recipe is one of them. This is a straightforward, savory skillet dinner made with browned kielbasa, tangy sauerkraut, and a touch of mustard for depth. It’s hearty, comforting, and done in about 20 minutes, making it perfect for busy weeknights.
Other simple kielbas recipes on this site include these Simple Air Fryer Kielbasa, and these BBQ Kielbasa appetizers in the slow cooker.
Table of contents
Why I Love This Recipe
This kielbasa and sauerkraut recipe uses simple ingredients you can keep on hand, making it easy to throw together without planning ahead.
Cooking the kielbasa first adds flavor to the pan, which carries through the sauerkraut and makes the whole dish taste richer.
It’s a naturally gluten-free, low-carb meal that still feels filling and comforting.
The recipe works with traditional pork kielbasa or turkey kielbasa, so it’s easy to adapt to what you have or prefer. The turkey keilbasa is my favorite lately, since it is lower in calories but still flavorful.
Ingredients
Just a few simple ingredients!
24 oz sauerkraut, store-bought or homemade, drained
13 oz kielbasa sausage, sliced (turkey kielbasa works well)
2 tablespoons high-temperature oil, such as avocado oil
1 tablespoon spicy brown mustard or Dijon mustard
Optional garnish - chopped fresh parsley
Instructions
Step 1
Heat the oil in a large skillet or Dutch oven over medium heat.
Add the sliced kielbasa and cook until browned on both sides, turning as needed. Once browned, remove the kielbasa from the pan and set aside.
Step 2
Leave the oil and browned bits in the pan. Add the drained sauerkraut and mustard.
Stir well, scraping up any browned bits from the bottom of the pan. Cook for about 10 minutes, stirring occasionally, until the sauerkraut is heated through and slightly softened.
Looking for super easy delicious recipes? Sign up and I'll send them!
Step 3
Return the kielbasa to the skillet and stir to combine.
Cook for another 1–2 minutes, just until everything is heated through.
Step 4
Remove from heat and garnish with fresh chopped parsley if desired. Serve warm.
How to Serve Kielbasa and Sauerkraut
Serve this dish on its own for a simple, hearty dinner.
It also pairs well with mashed potatoes, or roasted potatoes.
For a lighter option, serve it with a side of steamed green beans or a simple salad.
Storage
Store leftover kielbasa and sauerkraut in an airtight container in the refrigerator for up to 4 days.
Reheat gently in a skillet over medium-low heat or in the microwave until warmed through.
FAQs
Yes. Pork kielbasa works just as well and will add a slightly richer flavor.
That’s optional. Draining removes excess liquid, but rinsing will mellow the tang if you prefer a less sharp sauerkraut flavor. My German mom would never have rinsed it thought!
That’s optional. Draining removes excess liquid, but rinsing will mellow the tang if you prefer a less sharp sauerkraut flavor.
Absolutely. While traditionally more German or Polish-inspired, I think this hearty cabbage-based dish fits right in with St. Patrick’s Day comfort food.
Other Main Dish Meals
Printable Recipe
Please come back and give a 5 star rating if you love this recipe!
Kielbasa and Sauerkraut (Easy Skillet Dinner)
Ingredients
- 13 oz Kielbasa Sausage Turkey or traditional pork
- 24 oz Sauerkraut drained, store-bought or homemade
- 1 Tablespoon Spicy Brown Mustard or Dijon. Use what you have
- 1 Tablespoons Oil Use high temp. oil like avocado
- optional - Parsley to garnish
Instructions
- Heat the oil in a large skillet or Dutch oven over medium heat. Add the sliced kielbasa and cook until browned on both sides, turning as needed. Once browned, remove the kielbasa from the pan and set aside.
- Leave the oil and browned bits in the pan. Add the drained sauerkraut and mustard.Stir well, scraping up any browned bits from the bottom of the pan. Cook for about 10 minutes, stirring occasionally, until the sauerkraut is heated through and slightly softened.
- Return the kielbasa to the skillet and stir to combine.Cook for another 1–2 minutes, just until everything is heated through.
- Remove from heat and garnish with fresh chopped parsley if desired. Serve warm.
Notes
- Drain the sauerkraut well before adding it to the skillet. Too much liquid can make the dish watery instead of rich and savory.
- Rinsing the sauerkraut is optional. If you prefer a milder, less tangy flavor, give it a quick rinse and drain. If you like bold sauerkraut flavor, just drain and use as-is.
- Browning the kielbasa first is key. Those browned bits left in the pan add a lot of flavor to the sauerkraut once it’s stirred in.
- Pork or turkey kielbasa both work well. Pork kielbasa adds richness, while turkey kielbasa keeps the dish lighter without sacrificing flavor.
- Use a large skillet or Dutch oven. Sauerkraut takes up more space than expected at first, but it cooks down as it heats.
- This dish reheats very well. Leftovers often taste even better the next day once the flavors have had time to meld.
Nutrition (estimate)
Please pin to your Pinterest account!
Leave a Reply