Kielbasa and Sauerkraut Recipe: A Traditional Favorite!

Kielbasa, a smoked Polish sausage with a layered taste, is a must-have if you are big on meat. Combine it with sauerkraut, which is a German dish with a sour and tart taste, and you have a recipe that is a lifesaver, especially during cold winter evenings. The recipe is simple and beginner friendly with accessible ingredients. This kielbasa and sauerkraut recipe is customizable, so you can make a few simple changes to suit you.

Jump to:

• Kielbasa vs regular sausage: what’s the difference?
• What about sauerkraut?
• Ingredients
• Instructions
• Substitutes
• Variations
• Equipment
• Storage
• Tips
• Kielbasa and Sauerkraut Recipe
• Comments

Kielbasa vs regular sausage: what’s the difference?

A Polish national treasure, kielbasa is typically made of turkey, beef, or pork. The latter is the most common. It is often smoked and is usually quite fatty, with a quite strong taste. Kielbasa is usually quite large and is typically sold in links. Though kielbasa might be hard to come by, especially in the US, our kielbasa and sauerkraut recipe also includes some substitutes.

What about sauerkraut?

A popular German dish, sauerkraut is fermented cabbage. It is made by shredding cabbage and fermenting it in saltwater brine. It’s this fermentation that makes sauerkraut unique. It is often used as a topping for meats or as a side dish.

Ingredients

• Kielbasa smoked sausage — 2 pounds.
• Brown sugar — 1 ½ tbsp.
• Sauerkraut — 1 can, 14 ounces, and drained.
• Garlic — 2 cloves, minced.
• Butter — 2 tbsp.
• Onion — 2 pcs., large.
• Salt and pepper — to taste.
• Olive oil — 1 tbsp.

Instructions

1. Slice the kielbasa into bite-sized pieces.

2. Heat olive oil in a large skillet and add the sausages.

3. Cook on medium-low heat until brown, which should take 8-10 minutes.

4. Flip the pieces, so that both sides are evenly cooked.

5. Remove the sausages from the skillet.

6. Using the same skillet, melt the butter and add the onions.

7. Sauté until brown.

8. Once the onions turn brown, add garlic and cook for a minute.

9. Add the brown sugar, cooking until the sugar dissolves.

10. Add the sauerkraut to the skillet, and then add the sausages on top of the sauerkraut.

11. Stir well and cook for five minutes until the sauerkraut is warm.

12. Season with salt and pepper before serving.

Substitutes

• Bratwurst — When it comes to finding a substitute for kielbasa, bratwurst is a great option. This sausage is packed with flavor and has a similar texture to kielbasa. It's easy to find at most supermarkets, which can’t be said for kielbasa.

• Andouille — Andouille sausage could be a great substitute for kielbasa if you’re looking to try something different. Andouille is a smoked sausage like kielbasa, and their taste is similar, though the former is not as spicy.

Variations

• Vegan — If you’d rather have your sausages vegan, then look no further than tofu. Made from soybean, tofu not only stands out with its vegan content, but it’s also a superfood with all the nutrients it’s packed. It is high in protein and low in fat. Its incredible versatility makes it a lifesaver for many vegans out there, and it works in this kielbasa and sauerkraut recipe.

Equipment

• Kitchen knife.

• Measuring spoons.

• Large skillet.

Storage

• You can safely store the leftover kielbasa and sauerkraut in your fridge, using an airtight container. It would be best to consume it within the following week.

Tips

• Sauerkraut — If you bought the sauerkraut in a jar, don’t forget to drain the pickling liquid before cooking it.

• Kielbasa — This famous Polish sausage is quite large, and as mentioned above, you will need to slice it into pieces. However, keep in mind that the bigger your pieces are, the longer it takes to cook. So, slicing it into small chunks would be best, especially if you’re short on time.