Kielbasa and Sauerkraut Recipe

If you’re looking for a hearty, flavorful meal that’s steeped in tradition, Kielbasa and Sauerkraut is an excellent choice. This delicious dish brings together the robust flavors of smoked kielbasa sausage and the tangy bite of sauerkraut, creating a meal that is as satisfying as it is easy to make. Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is a winner. Let’s explore how to prepare Kielbasa and Sauerkraut, the different ways to cook it, and why it’s a beloved comfort food.

What is Kielbasa?

Kielbasa, also known as Polska Kielbasa, is a traditional Polish sausage that is often made from pork, but can also include beef, veal, turkey, or even chicken. It’s a versatile sausage that is widely enjoyed across Eastern Europe and the United States, particularly in regions with strong Polish heritage. There are two primary types of kielbasa: smoked and raw. Smoked kielbasa is fully cooked and seasoned, often with garlic, herbs, and spices, making it convenient and packed with flavor. Raw kielbasa, on the other hand, requires a longer cooking time and is typically reserved for special occasions or holiday meals.

Types of Kielbasa

• Smoked Kielbasa: Fully cooked, savory, and rich in smoky flavor. Ideal for quick meals as it doesn’t require extended cooking.
• Raw Kielbasa: Fresh and uncooked, this sausage is typically prepared for celebrations and holidays, needing to be cooked to an internal temperature of 165°F.

Kielbasa is perfect for pairing with sauerkraut, as its smoky flavor balances beautifully with the sour tang of the fermented cabbage.

What is Sauerkraut?

Sauerkraut is finely cut fermented cabbage, known for its distinct sour taste. The fermentation process preserves the cabbage and gives it a signature tang, making it a staple in many traditional Eastern European dishes. Sauerkraut can be found in various forms: canned, jarred, or raw. While the canned and jarred varieties undergo a commercial processing, raw sauerkraut tends to have a more robust, tangy flavor and a firmer texture.

Sauerkraut Varieties

• Canned/Jarred Sauerkraut: Softer in texture and often with a more mellow sourness due to the processing.
• Raw Sauerkraut: Crisper and more acidic, often found in the refrigerated section of grocery stores.

Pro tip: If you find sauerkraut too sour for your liking, you can rinse it before cooking. This will tone down its sharpness, making it more palatable for those who prefer a milder flavor.

Ingredients for the Ultimate Kielbasa and Sauerkraut Dish

To prepare Kielbasa and Sauerkraut with rich, well-balanced flavors, you’ll need the following ingredients:

• 1 ½ pounds fully-cooked smoked kielbasa, sliced into 1-2 inch pieces
• 2 pounds sauerkraut, drained and optionally rinsed
• 1 medium sweet onion, diced
• ½ cup apple juice (or apple cider)
• 2 tbsp spicy brown mustard
• 2 tbsp light brown sugar (adjust to taste)

These simple ingredients come together to create a dish that’s equal parts sweet, savory, and tangy. The apple juice adds a subtle sweetness that offsets the acidity of the sauerkraut, while the spicy brown mustard and onion bring depth and complexity to the flavor profile.

How to Cook Kielbasa and Sauerkraut: Methods and Techniques

There are several ways to cook Kielbasa and Sauerkraut, each offering a unique texture and flavor profile. Below, we’ll dive into three common cooking methods: slow cooking, stovetop, and oven baking.

Slow Cooker Method (Our Favorite)

The slow cooker is arguably the best way to prepare Kielbasa and Sauerkraut. Slow cooking allows the flavors to meld together over several hours, resulting in a dish that is both tender and deeply flavorful.

1. Layer the ingredients: Start by spraying the slow cooker with cooking spray. Layer the bottom with diced onions, followed by the drained sauerkraut. Top with slices of smoked kielbasa.
2. Mix the sauce: In a small bowl, whisk together the apple juice, mustard, and brown sugar. Pour this mixture evenly over the sausage and sauerkraut.
3. Cook low and slow: Cover the slow cooker and set it to LOW for 4-6 hours or HIGH for 2-4 hours. The longer the cooking time, the more the flavors will intensify.
4. Serve: Once done, stir everything together and serve hot. Garnish with parsley if desired.

Stovetop Method

If you’re pressed for time, the stovetop method provides a quicker, yet still delicious alternative. Here’s how to make Kielbasa and Sauerkraut on the stovetop:

1. Brown the kielbasa: In a large skillet, heat 2 tsp of olive oil over medium-high heat. Add the sliced kielbasa and cook until browned on all sides, about 5 minutes.
2. Sauté onions: Remove the sausage from the skillet and add the diced onions. Cook until softened and translucent, about 6-7 minutes.
3. Add sauerkraut and sauce: Stir in the sauerkraut, brown sugar, mustard, and apple juice. Return the kielbasa to the skillet and cook for another 5-7 minutes, or until everything is heated through.
4. Serve: Plate the dish and enjoy immediately with your favorite side.

Oven Method

The oven method is perfect for when you want a hands-off approach without a slow cooker. It also helps develop a slightly caramelized flavor from the baked onions and kielbasa.

1. Preheat the oven to 350°F.
2. Layer the ingredients: Spray a 13×9-inch baking dish with cooking spray. Layer the onions, sauerkraut, and smoked kielbasa.
3. Mix and pour: Combine apple juice, mustard, and brown sugar in a bowl. Pour the mixture over the kielbasa and sauerkraut.
4. Bake: Cover the dish tightly with aluminum foil and bake for 45 minutes to 1 hour, until everything is tender.
5. Serve: Remove from the oven and enjoy!

Why Kielbasa and Sauerkraut is a Winner

This dish works so well because it combines bold flavors with simple preparation. The sweetness from the apple juice and brown sugar helps to balance the tangy sauerkraut, creating a rich and satisfying flavor profile. The smoky, savory notes of the kielbasa tie everything together, resulting in a dish that’s both comforting and exciting to the palate.

Recipe Variations

While this recipe is already packed with flavor, there are several ways to customize it to your taste:

• Swap the apple juice for apple cider, beer, or even chicken broth for a different flavor twist.
• Add caraway seeds to the sauerkraut for a peppery, licorice-like note.
• Use Dijon mustard instead of spicy brown mustard for a slightly tangier kick.
• Add potatoes or apples for extra texture and flavor. Simply dice them and layer them into the slow cooker or baking dish before cooking.

Serving Suggestions

Kielbasa and Sauerkraut pairs wonderfully with a variety of side dishes:

• Pierogies: Serve with potato and cheese pierogies for a classic Eastern European feast.
• Mashed potatoes: Pile the kielbasa and sauerkraut right on top for a hearty meal.
• Green beans: A simple side of green beans adds freshness and color to the plate.
• Sausage rolls: Place the kielbasa and sauerkraut on soft sausage rolls for a hand-held sandwich.

With its rich flavors and easy preparation, Kielbasa and Sauerkraut is a dish that you’ll want to make again and again. Whether you cook it in a slow cooker, on the stovetop, or in the oven, this meal is sure to become a family favorite. Serve it alongside your favorite sides, and you’ll have a comforting meal that brings the taste of Eastern Europe right to your table.