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Kielbasa and Sauerkraut Recipe
Ash Tyrrell

Kielbasa and Sauerkraut Recipe

I made this kielbasa and sauerkraut recipe on a night when I had zero energy and a hungry family. Smoky sausage, tangy kraut, a little honey and a pinch of heat, all in one skillet. I was honestly shocked at how much flavor came out of so few ingredients
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Prep Time 5 minutes
Cook Time 11 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons butter: Adds richness and helps the onions brown and unsalted gives you control over the salt.
  • 1 cup thinly sliced onion: White onion gives a sharp bite that stands up to the kraut.
  • 14 –16 ounces kielbasa: Polish or beef kielbasa gives the best smoky flavor.
  • 16 ounces sauerkraut drained: Choose a good-quality brand so it stays crisp-tender, not mushy.
  • 2 tablespoons Dijon mustard: Gives a tangy kick and coarse brown mustard works too.
  • 2 tablespoons honey: Softens the sour taste and brown sugar works as a swap.
  • 2 tablespoons fresh chopped parsley: Adds a fresh green finish just before serving.
  • ½ teaspoon crushed red pepper flakes: Brings gentle heat and you can skip it for a milder dish.

Method
 

  1. Slice the onion thinly, chop the parsley, and drain the sauerkraut well in a colander. Measure the mustard, honey, and red pepper flakes so they are ready to go. Having everything at hand keeps the cooking stress-free.
  2. Place a large skillet over medium heat and add the butter. Let it melt fully and start to shimmer. This gives the onions a rich base to cook in.
  3. Add the sliced onions to the melted butter. Cook them for two to three minutes, stirring often so they soften without burning. Once they turn slightly golden at the edges, they are ready for the sausage.
  4. While the onions cook, cut the kielbasa into two-inch pieces. Push the onions aside and set the sausage directly on the hot pan surface. Turn the pieces every minute for four to five minutes, until they are browned all over.
  5. Add the drained sauerkraut, Dijon mustard, honey, and red pepper flakes to the skillet. Toss everything gently so the sauerkraut does not get squished. If it feels dry or sticky, add one to three tablespoons of water, a little at a time.
  6. Keep stirring for two to three minutes, until the sauerkraut is well seasoned and hot. Sprinkle the fresh parsley over the top. Serve it warm, straight from the skillet.

Notes

  • I always let the sausage touch the pan directly. That contact gives a deeper brown crust and much more flavor.
  • I stir the onions often while the sausage sears, because they go from golden to burnt very fast.
  • I drain the sauerkraut well but skip rinsing it, since rinsing washes away some of the tang.
  • I add water one tablespoon at a time. It's easy to add more, but you can't take it back once the kraut turns soupy.
  • I taste the dish before serving. If it's too sour for me, I add a small drizzle of extra honey.
  • I keep the sausage pieces longer, about the length of a bun, when I plan to make sandwiches.