Easy Skillet Kielbasa and Sauerkraut (with Apple and Doppelbock or Cider)
A hearty sauerkraut and kielbasa dish with fresh apple, onion and a bit of dark German beer or hard cider for a balancing sweetness infusion. A festive dish for Oktoberfest parties, New Year's or an easy weeknight dinner. Stovetop only or stovetop plus oven.
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Servings: 4 servings
Calories: 564kcal
Ingredients
- 1 lb kielbasa sausage or similar smoked sausage
- 1 tablespoon cooking oil
- 1 onion medium (yellow, red or white), thinly sliced
- 1 apple medium*, peeled and cut in thin sticks
- ½ cup malty dark beer or hard cider to deglaze**
- 3 cups sauerkraut***
- 1 tablespoon brown sugar
- 1 bay leaf optional
- ½ teaspoon caraway seeds
- 2 whole cloves optional
- ½ teaspoon peppercorns green or black
- ½ cup stock vegetable or beef****
- 1 teaspoon kosher salt
Instructions
STOVETOP ONLY METHOD
- 1. Slice the kielbasa diagonally to create more surface area to sear. Heat a heavy bottomed skillet such as cast iron over medium-high heat. Add the cooking oil and kielbasa and sear until it begins to brown. Remove and set aside.
- 2. In the same skillet saute the sliced onion and apple for about 3-5 minutes. Deglaze with a bit of the malty beer or hard cider and let most of the liquid simmer away. Add the sauerkraut, brown sugar, bay leaf, cloves, peppercorns, caraway and salt and mix everything well together. Add the rest of the beer or cider and let simmer for 5 minutes. Remove bay leaf and cloves before they leave a hint of bitterness.
- 3. Add the browned kielbasa back to the skillet, add the stock and mix well. Let simmer for 5-10 minutes until most of the liquid has evaporated. Serve.
STOVETOP AND OVEN METHOD
- 1. Preheat the oven to 400 F. (Make sure the skillet you are using is oven safe).
- 2. Perform steps from 1 and 2 above. Add the kielbasa and stock to the sauerkraut, mix everything and transfer the skillet to the oven. Bake for 5-10 minutes until most of the liquid has evaporated. Serve.
Video
Notes
NOTE: both bay leaf and cloves can leave a hint of bitterness. Do not use if you feel very adverse to the prospect or remove shortly after adding them to the skillet.
*Sweeter variety such as Honey Crisp or Gala
**The goal is to add acidity balancing sweetness and flavor the sauerkraut. You can use apple juice or stock to substitute for the beer or hard cider when deglazing.
***Drain and rinse the sauerkraut, then measure out 3 cups
****If you don't have stock on hand use water or a bit more beer or hard cider.
Nutrition
Serving: 1g | Calories: 564kcal | Carbohydrates: 30g | Protein: 17g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 24g | Cholesterol: 84mg | Sodium: 2773mg | Fiber: 6g | Sugar: 20g
