Kielbasa and Sauerkraut (Easy Skillet Dinner)
This easy kielbasa and sauerkraut recipe is a simple one-pan dinner made with browned sausage, tangy sauerkraut, and a touch of mustard. Ready in about 20 minutes, it’s a hearty, comforting meal that works for busy weeknights, St. Patrick’s Day, or anytime you want a classic sausage and cabbage dish without extra steps.
Servings: 4 Servings
Calories: 66Kcal
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)
Serving: 4Servings | Calories: 66Kcal | Carbohydrates: 7g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 1166mg | Potassium: 295mg | Fiber: 5g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 25mg | Calcium: 53mg | Iron: 3mg