Lightly browned kielbasa—an aromatic smoked sausage—pairs beautifully with a warm bed of sauerkraut.
Kielbasa and sauerkraut is a quick, family-friendly meal that can be prepared in a skillet, on a sheet pan in the oven, in a slow cooker, air fryer, or Instant Pot. It’s simple, satisfying, and a regular favorite at our table.
This post is sponsored by Ohio Pork, but all opinions are my own.
Kielbasa and Sauerkraut Recipe
The savory, lightly seared flavor of pork kielbasa complements the tangy sauerkraut perfectly. A little brown sugar balances the sauerkraut’s acidity, and red pepper flakes add a welcome touch of heat when desired.
The simplest method is skillet cooking: brown the fully cooked sausage to develop extra flavor, then warm the sauerkraut in the same pan so it soaks up those browned bits. This step elevates an already easy meal in just a few minutes.
You can easily customize the dish with sliced bell peppers, cubed potatoes, or green beans. Below are instructions for skillet, crock pot, sheet pan, air fryer, and Instant Pot preparations so you can choose the method that fits your schedule and equipment.
This version gives the sauerkraut a gentle heat and unique depth. Omit the red pepper flakes for a milder dish. Serve with buttered bread for an effortless, comforting meal.
We usually keep pre-cooked kielbasa on hand because it browns well and reheats quickly. It’s also great in potato skillets, casseroles, and one-pot meals.
Preparing Sauerkraut
Sauerkraut, made from cabbage, contains natural moisture. Draining (or rinsing) helps reduce excess brine and strong tang if you prefer a milder flavor, though some liquid should remain to keep the kraut from drying out.
A couple of teaspoons to a tablespoon of brown sugar adds sweetness and balance, but it’s optional. Finish with fresh ground pepper, a pinch of salt, and red pepper flakes for heat if you like.
How to Make Kielbasa and Sauerkraut
- Slice pre-cooked sausage into coins about 3/4″ to 1″ thick. Heat 1–2 tablespoons vegetable oil in a skillet over medium-high heat and brown the sausage on all sides. Remove and set aside.
- Add drained sauerkraut to the same skillet and sprinkle with brown sugar, salt, pepper, and red pepper flakes (optional).
- Stir and warm the sauerkraut until heated through and slightly browned. If it becomes too dry, add a splash of chicken broth; if too wet, drain excess liquid.
- Return the browned sausage to the pan, cover, and simmer on low for 5–10 minutes so the sauerkraut absorbs the sausage flavors. Serve warm.
For a slightly fancier presentation, try bacon-wrapped pork and sauerkraut roll-ups or add roasted vegetables and potatoes.
Skillet Version
Cast iron is ideal because it heats evenly and can move from stovetop to oven to keep warm. Preheat the skillet, brown the kielbasa in 1–2 tablespoons of oil, then set aside. Warm drained sauerkraut in the skillet, stirring to lift browned bits. Add the sausage back on top and simmer low for 5–10 minutes. If the sauerkraut dries out, stir in a little chicken broth before serving.
To add potatoes, par-cook small cubes first so they’re tender by the time the sausage and sauerkraut finish.
Crock Pot Version
Brown sausage first for extra flavor. Place sauerkraut (with a little juice if you like) in the bottom of the crock, add the browned sausage on top, and season with brown sugar, salt, and pepper. Add fresh herbs like rosemary or dill if desired. Cook on high for 1–1½ hours or low for 2–3 hours. Add cubed potatoes to the bottom for a heartier one-pot meal; allow extra time for them to soften.
Why Brown Sausage First?
Browning develops savory, umami flavors and improves texture by rendering some fat and crisping the casing. It also shortens overall cooking time and gives the dish more depth.
Sheet Pan Version
Preheat oven to 375–400°F. Lightly oil a baking sheet. Slice kielbasa into 3/4″–1″ coins and arrange in a single layer. Roast, turning every 5 minutes, until browned. Add seasoned, drained sauerkraut to the pan for the last 8–10 minutes to heat through. For a complete meal, roast a single layer of small potato cubes for a few minutes first, then add the sausage and vegetables, finishing with sauerkraut once everything else is nearly done.
Air Fryer Version
The air fryer works like a compact sheet pan. Cook small, evenly cut potatoes about 10 minutes first, then add sausage and sauerkraut for the final few minutes. Turn pieces as needed so everything browns evenly.
Instant Pot Version
Brown the sausage first using the Sauté function. Add sauerkraut and a bit more liquid (the Instant Pot needs extra liquid), then pressure cook on high for 9 minutes or use a longer stew setting if preferred. This method yields a stew-like consistency and keeps the dish warm while the sealed pot sits.
Frequently Asked Questions
What’s the difference between smoked sausage and kielbasa?
Kielbasa is the Polish word for sausage and comes in many varieties—fresh or smoked. In the U.S., smoked sausage and kielbasa often taste similar; kielbasa may include coarser-ground pork and more garlic. Most smoked varieties are fully cooked during smoking, but always check the package label.
How should I cut smoked sausage?
Cutting style is a matter of preference: coin slices, 3″ chunks, or lengthwise halves all work. Coin slices are convenient for family meals and make serving easier for kids. Larger chunks require cutting at the table but take less prep time.
What pairs well with sauerkraut and kielbasa?
Potatoes are a classic companion—fried baby potatoes or garlic mashed potatoes are excellent choices. Cook potatoes first or cut them small so they finish cooking with the rest of the dish. Steamed or sautéed green vegetables and cooked cabbage also complement the strong flavors of sausage and sauerkraut.
Should I cook sauerkraut in beer?
Cooking sauerkraut in beer is optional. A cup of beer can mellow the kraut’s acidity and add flavor, so choose a beer you enjoy. Beer is a popular addition for crock pot and Instant Pot preparations.
Other Easy & Delicious Recipes with Sausage
- Sausage & Cream Cheese Stuffed Bell Peppers — a low-carb, keto-friendly option
- Kielbasa & Cabbage — uses fresh (unfermented) cabbage
- Instant Pot Sausage, Peppers & Onions — a hands-off pressure cooker meal
- Air Fryer Sausage, Peppers & Onions — quick and crispy
- Egg, Sausage & Brioche Breakfast Casserole — great any time of day
Kielbasa and Sauerkraut
Ingredients
- 2 pounds kielbasa, cut into coins about 3/4″–1″ thick
- 2 tablespoons vegetable oil
- 1 pound sauerkraut, drained (or rinsed) to taste
- 2 tablespoons brown sugar (optional)
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- In a preheated cast iron or heavy skillet, brown the sausage slices in oil. Remove and set aside.
- Add the sauerkraut to the empty skillet and season with brown sugar, salt, pepper, and red pepper flakes if using. Warm until it begins to brown and dry slightly.
- Return the sausage to the skillet, place on top of the sauerkraut, cover, and simmer 5–10 minutes until heated through. Serve warm.
Notes
- Read the label to confirm whether the sausage is smoked and fully cooked. If using raw sausage, cook it through before combining with sauerkraut.
- Draining or rinsing sauerkraut reduces its tang; this is a matter of personal preference.
- If the sauerkraut dries out, add a splash of chicken broth to loosen it when reheating.
- Preheating the skillet helps achieve a good brown sear for more savory flavor.
Nutrition
Carbohydrates: 10 g
Protein: 22 g
Fat: 44 g
Sodium: 2214 mg
“Plowing Through Life” is not a registered dietitian. Nutritional information is an estimate and will vary depending on ingredients used.