Sauerkraut & Kielbasa Skillet (with Apple & Onion)

About This Sauerkraut and Kielbasa Recipe - A Satisfying Medley of Flavors

This simple, hearty sausage skillet combines the tangy taste of sauerkraut with the smokey, garlic and spices infused flavor of kielbasa. Sweet and savory notes lent by apple and onion boost the flavor base, aided by seasonings compatible and traditionally used with cabbage.

The real secret to creating a complex taste profile in the dish is to add a bit of richly flavored, malty dark beer (or hard cider) plus a bit of stock to balance the sauerkraut acidity and unite the contributions of all the other ingredients.

Kielbasa Sausage and Sauerkraut Stovetop - Ingredients You Will Need

Cooking oil. Vegetable or olive oil to saute the sausage.

Kielbasa. Use a smoked Polish sausage such as pork kielbasa, turkey kielbasa or a similar type. We like to slice it diagonally to create a larger surface area for searing.

Sauerkraut. Both naturally fermented of vinegar soured sauerkraut work here. Drain it and if using vinegar soured consider rinsing it with cold water to subdue the acidity.

Onion. Use any onion, sliced thin to add a savory dimension to the dish.

Apple. Pick sweet apples - varieties such as gala, pink lady, etc. Peel and slice the apple in long, thin sticks. Granny Smith apples are too tart for this recipe in our opinion.

Beer/cider/vegetable or beef stock. A flavorful liquid or a combination of these listed boosts the flavor base of the skillet and balances the tartness of the sauerkraut. If you do not have any of these on hand simply use water (certain loss of flavor is to be expected). 

Flavorings. Brown sugar, green peppercorns (use black pepepr as alternative), bay leaf, clove, caraway seeds and bit of salt. 

Oven safe skillet. Use a heavy bottomed skillet that is also oven safe in case you want to finish the dish in the oven after the stove top. A cast iron skillet is perfect for the job. 

TIP: Choose a malty, dark beer (we really like to use doppelbock lager for its rich, smooth sweetness) or hard cider to deglaze the skillet and simmer the kraut in, then add a savory stock a bit later on during the final cooking stage. 

How to Cook Sauerkraut and Kielbasa

Depending on your preference you can prepare this skillet entirely on the stovetop or begin on the stove and finish the dish in the oven, in which case only the last step will be different. Overall, the workflow is very simple.

Sear the Polish kielbasa. Heat oil in the pan, brown the kielbasa and remove it.

Saute. In the remaining oil saute the sliced onion and apple, add a bit of malty beer, cider or apple juice to deglaze. Next add the sauerkraut followed by the seasonings. Stir everything well. Add another splash of beer or cider and simmer for a couple of minutes.

Add back the kielbasa. Add the seared sausage back to the skillet, add bit of stock or water and mix well. Let simmer until most of the liquid has evaporated or transfer to a 350 F oven and bake for about 6-10 minutes.

How to Serve This Easy Kielbasa and Sauerkraut Recipe

The dish is hearty enough to enjoy without a side, but if you do not fear carbs and want to indulge - freshly baked crusty bread sits on top of our list and completes the comfort food appeal of the sauerkraut and smoked sausage duo. 

Also consider a side of mashed potatoes, or simply boiled potatoes cut in large cubes and tossed in melted butter, then seasoned with salt and pepper. 

Vegetarian Option

If you want to enjoy sauerkraut with apples and beer simply omit the kielbasa. Use three times the quantity of apple, sliced the same way as you see in the pictures and video and follow the recipe as given. The apple will lend its natural sweetness to the sauerkraut and the sweet beer its malty and caramel notes. 

Leftovers

Store leftovers in an airtight container in the refrigerator. Make sure that they are completely cooled down before transfering to the container.