This easy one-pan meal combines flavorful kielbasa sausage with tangy sauerkraut and sweet apple for a delicious and satisfying meal. Learn how to make this hearty dish with easily accessible ingredients and minimal effort and cleanup.
This one-pan kielbasa and sauerkraut recipe is a quick and easy dish that is perfect for busy weeknights. With only 30 minutes of cooking time, it’s a delicious and satisfying meal that the whole family will love.
It is one of our favorite meals as the flavors complement each other well. If you like this recipe, try cabbage and sausage, skillet sausage and peppers, or haluski.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Onion: Sweet yellow or Vidalia.
- Kielbasa sausage: Or other smoked sausage.
- Sauerkraut: I like the refrigerated, bagged sauerkraut because it’s crispier and tastier.
- Dijon mustard: Gives the dish a little zip and tang.
- Apple: Honeycrisp, Braeburn, Fuji, Granny Smith, or Pink Lady.
- Red pepper flakes: These are optional, but they add a little zest to the dish.
How to Make Kielbasa and Sauerkraut
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- In a large skillet, heat vegetable oil over medium heat. Toss in the onion and sausage. Cook until the onion is soft and the sausage is browned.
- Add the drained sauerkraut, brown sugar, Dijon mustard, and apple. Cook over medium-low heat for about 5 minutes or until the apples soften.
- Season with salt and pepper, and if desired, crushed red pepper flakes.
Preparation Tips
- This dish is traditionally made with Polska Kielbasa, a spicy, smoked pork sausage, but you can use any smoked sausage.
- Season with fresh herbs like parsley, thyme, rosemary, or dill.
Serving Suggestions
- Vegetables: Honey-roasted carrots or roasted vegetables.
- Potatoes: German potato salad, Garlic mashed potatoes, or potato dumplings.
- Bread: No-Knead Bread or beer bread
More Recipes To Try
Kielbasa and Sauerkraut
Ingredients
- 1½ tablespoons vegetable oil
- 1 medium onion diced
- 1 lb kielbasa sausage cut into ¾-1 inch chunks
- 2 lb package sauerkraut in liquid well drained
- 2 tablespoons brown sugar
- 1 tablespoon Dijon mustard
- 1 medium apple peeled and diced
- kosher salt
- freshly ground black pepper
- 1-2 pinches red pepper flakes
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the onion and sausage, cooking until the onion is soft and the sausage is browned. Stir several times.
- Add the sauerkraut, brown sugar, Dijon mustard, and apple. Cook over medium-low heat for about 5 minutes, or until the apples soften.
- Season with salt and freshly ground black pepper to taste. Add crushed red pepper, if desired.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet on the stovetop over low heat or in the microwave at reduced power.
Bill Archut
This was the best kilbasa and sour kraut I’ve ever made. Thank you for the recipe
Beth Pierce
My pleasure, Bill!