This Kielbasa Sausage and Sauerkraut is an easy one-pan Polish recipe to make and is loaded with sauteed onions, seared kielbasa sausage, and piles of tangy sauerkraut.
Table of contents
Ways to Make Sausage and Sauerkraut
This recipe is very similar to the famous Kielbasa, Pepper, and Potato Skillet which is also a one-pot meal. Kielbasa comes in many different types of meat, sizes, and shapes. In this recipe, we used smoked pork kielbasa sausages. In Germany, one might use grilled bratwurst as the sausage. The options are many and varied.
How to Store Kielbasa and Sauerkraut
Store your leftover kielbasa and sauerkraut in an airtight container in the refrigerator. Because of the fermented sauerkraut and the smoked sausage, it will last for weeks in your refrigerator.
Although you can freeze Kielbasa and sauerkraut we do not recommend it. The freezing process will change the texture of the sauerkraut and become rubbery, so keep it in your refrigerator.
Reheat individual portions of kielbasa is quick and easy in the microwave.
History of Kielbasa
The term ‘Kielbasa’ was not mentioned in history books until the 18th century. However, smoked sausage has been around for hundreds of years. They were commonly seen on the dinner tables of noblemen, knights, and merchants. Merchants were known to carry the sausage during long travels, and knights would often be seen carrying sausages on their belts. So, as you eat it today, you can think of yourself as royalty or a noble knight!
The Metropolitan City of Poznań, Poland
Poznań is a city on the Warta River in western Poland. Poznań is known for its universities as well as its old town, with Renaissance-style buildings in Old Market Square. Poznań Town Hall houses the Historical Museum of Poznań, with exhibits on the city. The town hall’s clock features mechanical goats that butt heads at noon. The Gothic and baroque Saints Peter and Paul Cathedral is built on an island called Ostrów Tumski.
A Brief History of Poznań, Poland
Poznań, today Poland’s fifth largest city, is also one of the country’s oldest cities and was an important political and religious center in the early Polish state of the 10th century. Poznań Cathedral is the oldest church in the country, containing the tombs of the first Polish rulers, Duke Mieszko I and King Bolesław I Chrobry.
Although the center of national political power moved to Kraków in the 11th century, and later to Warsaw, Poznań remained an important regional center, being the chief city of the Greater Poland (Wielkopolska) region. It came under Prussian (later German) rule for most of the period from 1793 to 1918, during which it expanded significantly, and was also heavily fortified (as Festung Posen). The city resumed its role as a Polish voivodeship capital in the Second Polish Republic, and later, following the 1939–1945 Nazi occupation, in the communist Polish People’s Republic. Since 1999 Poznań has been the capital of Greater Poland Voivodeship.
Tourism in Poznań, Poland
Any talk of Poznań inevitably begins with a mention of its Renaissance Town Hall – understandably considered the most beautiful north of the Alps, you’ll be hard-pressed to find a more exquisite example anywhere. Among its extraordinary features, you’ll find charming billy-goat figures who pop out to butt heads at noon! Poznań has several other drawcards, of course, including Poland’s only painting by Monet and the delicious sweet treat known as St. Martin croissants. Make no mistake, this 1,000-year-old city on the River Warta has much to be proud of – it even has its own local dialect.
Polish Cuisine
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland. Polish cuisine has evolved over the centuries to become very eclectic due to Poland’s history and it shares many similarities with other regional cuisines. Polish-styled cooking in other cultures is often referred to as à la polonaise.
– Featured Restaraunt –
Zielona Weranda
Paderewskiego 7, 61-770 Poznań, Poland
Telephone: +48 789 401 191
Green Weranda, hidden between Plac Wolności and the Old Market Square, captivates from the very first moments. The summer garden, drowning in gazebos and pergolas, filled with greenery and flowers, is a true oasis of peace. It is a cozy place, perfect for a romantic date, relaxation with family, or meeting friends.
How to Make This Sausage and Sauerkraut Recipe
This Kielbasa Sausage and Sauerkraut recipe is a fast and easy recipe that everyone loves and will store longer than most foods in the refrigerator. Use a Dutch Oven or even an Instant Pot to make a delicious one-pot dinner.
What You Need to Make Kielbasa and Sauerkraut
Equipment
Ingredients
- 1 tbsp olive oil
- 1 kielbasa sausage, sliced
- 1 tbsp unsalted butter
- 1 medium yellow onion, sliced
- 2 red bell peppers, sliced
- 3 cloves garlic, minced
- 2 cups sauerkraut, with juice
- 1 tsp salt
- 1 tsp black pepper
How to Cook Sausage and Sauerkraut
Time needed: 30 minutes
Kielbasa and Sauerkraut Cooking Directions
- Heat the Oil
In a large skillet over medium heat, add the olive oil.
- Cook the Kielbasa
Cook the kielbasa pieces for 7-8 minutes until browned and cooked through. Flip pieces over about halfway through to brown both sides. Remove the kielbasa from the pan and set it aside.
- Cook the Onions
Return to the same skillet, and add the butter to melt over medium heat. Add the sliced onions, and brown for about 8 minutes until softened and browned. Be careful not to burn the onions.
- Cook the Bell Peppers
Add the sliced bell peppers, and continue to cook for 5 minutes until they are softened.
- Cook the Garlic
Stir in the minced garlic and cook for 30 seconds.
- Add the Sauerkraut
Add the sauerkraut and cooked kielbasa to the onions and peppers. Cook for an additional 5 more minutes until the sauerkraut is warm and the sausage is heated through.
- Season and Serve
Season with kosher salt and pepper to taste. Serve warm!
Kielbasa and Sauerkraut is the ultimate comfort dish that is easy to make and the whole family will love.
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Grandpa’s Kielbasa Sausage and Sauerkraut
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Equipment
Ingredients
- 1 tbsp olive oil
- 1 kielbasa sausage sliced
- 1 tbsp unsalted butter
- 1 medium yellow onion sliced
- 2 red bell peppers sliced
- 3 cloves garlic minced
- 2 cups sauerkraut with juice
- 1 tsp salt
- 1 tsp black pepper
Instructions
- In a large skillet over medium-high heat, add the olive oil and sliced kielbasa.1 tbsp olive oil, 1 kielbasa sausage
- Saute the kielbasa pieces for 7-8 minutes until browned and cooked through. Flip pieces over about halfway through to brown both sides. Remove the kielbasa from the pan and set it aside.
- Return to the same skillet, and add the butter to melt over medium heat. Add the sliced onions, and brown for about 8 minutes until softened and browned. Be careful not to burn the onions.1 tbsp unsalted butter, 1 medium yellow onion
- Add the sliced bell peppers, and continue to cook for 5 minutes until they are softened.2 red bell peppers
- Stir in the minced garlic and cook for 30 seconds.3 cloves garlic
- Add the sauerkraut and cooked kielbasa to the onions and peppers. Cook for an additional 5 more minutes until the sauerkraut is warm and the sausage is heated through.2 cups sauerkraut
- Season with kosher salt and pepper to taste. Serve warm!1 tsp salt, 1 tsp black pepper
Nutrition
Other Recipes That Go Well With Kielbasa Sausage and Sauerkraut
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Zielona Weranda – By https://www.facebook.com/ZielonaWeranda/
- By Stanisław Szewczyk – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=50934521
- By Scotch Mist – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=110038843
- By Tomasta1 – Own work, CC BY-SA 3.0 pl, https://commons.wikimedia.org/w/index.php?curid=110039226
- By Aneta Pawska – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=110405997
- By © Scotch Mist / Wikimedia Commons / CC BY-SA 4.0, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=110039124
- By Diego Delso, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=35701458
