Kielbasa and Sauerkraut Skillet Recipe

If you’re craving something hearty, satisfying, and packed with bold flavors, then this Kielbasa and Sauerkraut Skillet Recipe is exactly what you need. I absolutely love how this dish brings together smoky sausage, tangy sauerkraut, and tender potatoes in one skillet—making dinnertime a breeze with minimal cleanup. Keep reading because I’m going to share some little tips that really make this recipe shine every time I make it.

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Ingredients You’ll Need

The magic of this Kielbasa and Sauerkraut Skillet Recipe lies in the simple ingredients that complement each other beautifully. I like to use refrigerated sauerkraut because it has a fresher zing than canned versions, and Yukon Gold potatoes give a nice creamy texture without falling apart. Here’s what you’ll want to grab before starting.

• Olive Oil: For searing the kielbasa and sautéing the veggies; adds a mild richness.
• Kielbasa Sausage: Use a good-quality smoked kielbasa, not Italian sausage—this is key for authentic flavor.
• Onion: Adds sweetness and depth when it caramelizes with the potatoes.
• Garlic: Just a clove, but it brings the savory aroma that ties everything together.
• Sauerkraut: I swear by the refrigerated kind—it’s less overpowering and keeps that perfect tang.
• Yukon Gold Potatoes: These hold their shape nicely and get beautifully browned.
• Caraway Seed (optional): Adds a subtle, nutty warmth that complements the kraut wonderfully.
• Chicken Stock or Broth: A splash keeps everything juicy and helps meld the flavors.
• Salt and Pepper: To taste, but remember sauerkraut and kielbasa bring plenty of seasoning already.

Variations

I like to switch things up sometimes with this Kielbasa and Sauerkraut Skillet Recipe, which makes it super versatile. Don’t hesitate to make it your own by tweaking the ingredients or adding your favorite extras. Here are a few ways I’ve enjoyed it lately.

• Vegetable Boost: I sometimes add sliced bell peppers or mushrooms for extra color and texture, which my kids totally don’t notice.
• Spice It Up: Toss in a pinch of smoked paprika or red pepper flakes if you like a little kick—because who doesn’t?
• Low-Carb Version: Swap potatoes for cauliflower florets to lighten it up while still keeping great flavor.
• Make It Heartier: Add a handful of cooked sauerkraut or beans for extra fiber and sustenance on chilly nights.

How to Make Kielbasa and Sauerkraut Skillet Recipe

Step 1: Prep and Sear the Sausage

Cut your kielbasa into chunky 2-inch pieces. When I first tried this recipe, searing the sausage was game-changing — it boosts flavor by caramelizing those edges and rendering out the fat. Heat your skillet over medium-high and add the olive oil. Once the oil shimmers, toss the sausage pieces in and let them brown for about 5 minutes, turning occasionally. You want them golden and a little crispy, not steamed. When done, transfer the sausage to a separate plate.

Step 2: Cook Onions, Garlic, and Potatoes

Using the same skillet (don’t wipe out that lovely sausage flavor!), add the diced onion, minced garlic, and diced potatoes. Cover the pan to trap steam and help the potatoes cook through, stirring every few minutes so things brown evenly. This usually takes about 8-10 minutes. You’re looking for soft, tender potatoes and golden brown onions that smell downright irresistible.

Step 3: Rinse, Drain, and Add the Sauerkraut

While the potatoes cook, rinse your sauerkraut under cool water to soften its acidity a bit (I discovered this trick after finding the kraut too sharp at first)—then drain it thoroughly. Add the sauerkraut back into the skillet with the potatoes and onion. If you love the classic taste, throw in a teaspoon of caraway seeds here. Pour in about ¼ cup of chicken stock to keep things moist, and give everything a good stir.

Step 4: Combine and Simmer

Return the seared kielbasa to the skillet, toss it all together, and cover again. Let it cook on medium-low for another 5 to 6 minutes so the flavors mingle and the sauerkraut softens perfectly. If it looks dry, add a little more chicken stock or broth. Finally, taste for seasoning — the sausage and sauerkraut bring saltiness, but adjust with salt and pepper if needed.

How to Serve Kielbasa and Sauerkraut Skillet Recipe

Garnishes

I love sprinkling fresh parsley or chopped chives over the top for a pop of color and freshness that cuts through the richness. A dollop of whole-grain mustard on the side is also fantastic for those who want an extra tangy punch.

Side Dishes

This skillet dish is pretty filling on its own, but I sometimes serve it alongside a crisp green salad with a light vinaigrette or some roasted root vegetables. Sauerkraut also pairs beautifully with dark rye bread for soaking up those savory juices.

Creative Ways to Present

For a fun dinner party, I’ve served this skillet in cast iron skillets right at the table—it adds rustic charm and keeps it warm longer. You can also layer it in a casserole dish topped with shredded cheese and broil just until bubbly for a different twist that’s sure to wow your guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually meld and deepen overnight, so I find it tastes even better the next day—just make sure to cool it before refrigerating.

Freezing

Freezing works well too—just portion it out into freezer-safe containers or bags. When you’re ready to enjoy, thaw it overnight in the fridge before reheating gently on the stovetop or in the microwave.

Reheating

To reheat, I like to warm the skillet over low-medium heat on the stove to keep the potatoes firm and the sausage juicy. If it seems dry, splash in a little chicken broth or water. Microwaving works too, but the stove technique preserves the original texture best.

FAQs

Final Thoughts

This Kielbasa and Sauerkraut Skillet Recipe has become one of those meals I turn to when I want something comforting but quick. It’s like a warm hug on a plate — smoky sausage, tangy sauerkraut, and tender potatoes all mingling in a skillet I can whip up after a busy day. I hope you’ll give it a try and find as much joy in making (and eating) it as I do. Seriously, once you make this, it might just become your new favorite go-to weeknight meal.

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