Kielbasa and Sauerkraut Skillet Recipe

If you’re craving something hearty, comforting, and packed with cozy flavors, I *absolutely* love how this Kielbasa and Sauerkraut Skillet Recipe comes together. It’s one of those meals that feels like a warm hug on a plate, with just the right balance of smoky, tangy, and savory. If you want a quick dinner that doesn’t skimp on flavor or satisfaction, keep reading because this skillet recipe is fan-freaking-tastic and super easy to make!

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Ingredients You’ll Need

What’s great about this Kielbasa and Sauerkraut Skillet Recipe is how each ingredient shines while blending so beautifully together. Using fresh sauerkraut from the refrigerated section makes such a difference, and I’ve got some tips below to help you pick exactly what you need at the store.

• Olive oil: Use good quality extra virgin for best flavor and healthy fats.
• Kielbasa sausage: Go for authentic smoked kielbasa, NOT Italian sausage; it really anchors the dish with its rich smokiness.
• Onion: A half-large onion diced brings sweetness and depth when caramelized with the potatoes.
• Garlic: Just one clove, minced, adds the perfect savory note without overpowering the dish.
• Sauerkraut: I recommend the refrigerated kind over canned for better texture and flavor—rinse it before cooking to soften its sour edge.
• Yukon Gold potatoes: Their creamy texture holds up nicely to sautéing; red potatoes are fine too if you prefer.
• Caraway seed (optional): Adds a traditional aromatic note; it’s subtle but totally worth trying.
• Chicken stock or broth: Homemade rotisserie chicken stock is my go-to, but low sodium broth works great to keep it moist and flavorful.
• Salt and pepper: To taste—season gently as the kielbasa is salty.

Variations

I love making the Kielbasa and Sauerkraut Skillet Recipe my own by swapping in different ingredients or tweaking flavors to suit the season or mood. You can totally make it your own here!

• Add Apples: When I want a touch of sweetness, I dice up a tart apple and toss it in with the potatoes—it balances the tangy kraut wonderfully.
• Use Turkey Kielbasa: For a leaner option, turkey kielbasa works—but I’ve found the flavor to be milder, so you might want to amp up the seasonings.
• Spicy Kick: Adding a pinch of red pepper flakes or a few slices of jalapeño turned on the heat beautifully for a friend who loves spice.
• Use Different Potatoes: Sweet potatoes are a tasty swap that brings a lovely earthiness and sweetness to the dish.

How to Make Kielbasa and Sauerkraut Skillet Recipe

Step 1: Sear the Kielbasa to Lock in Flavor

Start by cutting your kielbasa into 2-inch chunks. Heat your skillet over medium-high, then add 2 teaspoons of olive oil. When the oil’s shimmering hot, add the sausage chunks and let them sizzle without crowding the pan. I like to sear them for about 5 minutes until they get this beautiful golden-brown color and start releasing their flavorful fat. Don’t rush this step—the browning builds the base flavor that makes the whole dish sing! Once they’re nicely seared, remove them to a plate and set aside.

Step 2: Cook Onions, Garlic, and Potatoes Until Tender and Golden

In the same skillet, toss in your diced onion, minced garlic, and diced Yukon Gold potatoes. Make sure to stir them occasionally and cover the pan with a lid. This traps steam and helps the potatoes get tender without drying out. The onion will soften and start to caramelize, which adds that sweet backbone to the dish. This usually takes about 8-10 minutes—keep an eye so the garlic doesn’t burn; you want it soft and fragrant.

Step 3: Incorporate Sauerkraut, Season, and Simmer

Drain your sauerkraut well after rinsing it under cool water—that rinsing trick I learned really helps mellow out the sharpness so it doesn’t overpower the dish. Add the sauerkraut to the skillet along with the optional teaspoon of caraway seeds—they give a lovely earthy note. Pour in a quarter cup of chicken stock or broth to keep everything moist and help the flavors meld. Stir to combine, and then return the kielbasa chunks back to the skillet. Cover and let it all simmer for about 5-6 minutes so the flavors marry beautifully.

Step 4: Adjust and Serve

If it looks a little dry, add a splash more chicken broth before giving it a final taste. Season with salt and pepper carefully—as the sausage and sauerkraut bring saltiness already. Once everything is heated through and tasting amazing, you’re ready to plate up this hearty meal.

How to Serve Kielbasa and Sauerkraut Skillet Recipe

Garnishes

I love topping this skillet dish with fresh parsley for a pop of color and light freshness—it cuts through the richness nicely. Sometimes I throw on a dollop of sour cream or Greek yogurt to add creaminess and balance with a little tang. If you want a bit of crunch, some toasted pumpkin seeds sprinkled on top bring a satisfying texture contrast.

Side Dishes

This Kielbasa and Sauerkraut Skillet Recipe can stand alone, but for a fuller meal, I usually serve it alongside warm rye bread or buttery dinner rolls to soak up those amazing juices. A crisp green salad with a light vinaigrette is my favorite fresh side to lighten the plate. Roasted root veggies or steamed green beans are also fantastic if you want to bulk it up.

Creative Ways to Present

For special occasions or dinner parties, I like to serve this skillet recipe directly in a rustic cast-iron pan right at the table. Adding a few caramelized apples on top makes it festive and adds a sweet surprise. You could even turn leftovers into a hearty breakfast hash by frying up the mixture with a fried egg on top—my family goes crazy for that twist!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, so it tastes even better the next day! Just make sure to cool completely before refrigerating to keep everything fresh.

Freezing

This recipe freezes really well. I portion it into freezer-safe containers and it keeps beautifully for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best texture.

Reheating

Reheat leftovers gently on the stove over medium-low heat with a splash of broth or water to loosen things up. You can also microwave it covered, stirring halfway through. Avoid overheating, which can toughen the kielbasa and dry out the potatoes.

FAQs

Final Thoughts

This Kielbasa and Sauerkraut Skillet Recipe holds a special place in my rotation because it’s so satisfying with minimal fuss. It’s one of those dishes that feels special but comes together quickly—ideal for busy days when you crave homemade warmth. I hope you give it a try and find it as cozy and delicious as my family does; it might just become your new go-to comfort meal, too!

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