Why You’ll Love This Recipe
This recipe is fast, easy, and packed with bold flavor. It comes together in just 16 minutes, uses simple ingredients, and only needs one skillet, which means cleanup is minimal. The kielbasa becomes nicely browned and savory, while the sauerkraut turns warm, mellow, and flavorful with the mustard and honey. It is a great option for a cozy lunch or dinner when you want something filling without spending much time in the kitchen.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons butter
1 cup thinly sliced onion
14–16 ounces kielbasa
16 ounces sauerkraut, drained and rinsed
2 tablespoons Dijon mustard or coarse brown mustard
2 tablespoons honey or brown sugar
2 tablespoons fresh chopped parsley
½ teaspoon crushed red pepper flakes
Directions
Set a large skillet or sauté pan over medium heat and add the butter. Once the butter has melted, add the sliced onion and sauté for 2 to 3 minutes, stirring often, until the onion begins to soften.
While the onion cooks, cut the kielbasa into 2-inch segments. If you plan to serve the sausage on hoagie rolls, leave the kielbasa in longer sections to fit the buns.
When the onions are soft and starting to brown around the edges, move them to one side of the skillet. Add the kielbasa pieces, making sure each piece touches the bottom of the pan so it can sear properly. Cook for 4 to 5 minutes, turning the sausage every minute, and continue stirring the onions as they brown.
Add the drained sauerkraut, Dijon mustard, honey, and crushed red pepper flakes. Stir everything together until well combined. Add 1 to 3 tablespoons of water if needed to help the mixture blend smoothly. Continue cooking and stirring for 2 to 3 minutes, until the sauerkraut is heated through and evenly seasoned. Sprinkle with fresh parsley and serve warm.
Servings and timing
This recipe makes 3 servings and takes 16 minutes from start to finish, making it an excellent choice for a quick meal. Because everything cooks in one pan, it is especially convenient for busy days when you want something warm and satisfying without a long prep time.
Variations
You can easily adjust this recipe to suit your taste. Use coarse brown mustard for a deeper, more rustic flavor, or swap the honey for brown sugar if that is what you have on hand. For more heat, add extra crushed red pepper flakes. You can also include sliced apples for a sweet contrast to the tangy sauerkraut, or add caraway seeds for a more traditional flavor profile. If you want to make it heartier, serve it with mashed potatoes, roasted potatoes, or on hoagie rolls.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the kielbasa and sauerkraut in a skillet over medium-low heat and cook until warmed through, stirring occasionally. You can also reheat it in the microwave in short intervals, stirring between each one to ensure even heating. If the mixture seems a little dry after storing, add a small splash of water before reheating.
FAQs
Can I use a different type of sausage?
Yes, you can substitute another smoked sausage if kielbasa is not available. Choose one with a similar texture and smoky flavor for the best result.
Do I have to rinse the sauerkraut?
Rinsing the sauerkraut helps reduce some of the sharp acidity and saltiness. You can skip rinsing if you prefer a stronger tangy flavor.
Can I make this recipe ahead of time?
Yes, this dish can be made ahead and reheated later. The flavors blend even more as it sits, making leftovers especially tasty.
What can I serve with kielbasa and sauerkraut?
This dish pairs well with mashed potatoes, roasted potatoes, crusty bread, hoagie rolls, or even a simple green salad.
Can I use brown sugar instead of honey?
Yes, brown sugar works very well in place of honey and adds a slightly deeper sweetness to the dish.
Is this recipe spicy?
It has a mild kick from the crushed red pepper flakes, but it is not overly spicy. You can reduce or increase the amount depending on your preference.
Can I freeze leftovers?
Yes, you can freeze leftovers in an airtight container for up to 2 months. Thaw in the refrigerator before reheating.
What kind of mustard works best?
Dijon mustard gives the dish a smooth, sharp flavor, while coarse brown mustard adds texture and a slightly bolder taste. Both work well.
Can I add vegetables to this recipe?
Yes, sliced apples, bell peppers, or even cabbage can be added to make the dish more substantial and bring in extra flavor and texture.
How do I keep the kielbasa from drying out?
Sear it just until browned and avoid overcooking. Once combined with the sauerkraut mixture, heat it only until everything is warmed through.
Conclusion
Kielbasa and Sauerkraut is a simple, comforting recipe that delivers bold flavor in very little time. With smoky sausage, tender onions, and tangy sauerkraut coated in a savory-sweet mustard mixture, this dish is both easy and satisfying. Whether you serve it on its own, with potatoes, or tucked into rolls, it is a reliable meal that is perfect for busy days and cozy dinners alike.
Kielbasa and Sauerkraut
A quick and hearty skillet dish featuring savory kielbasa, tangy sauerkraut, and sweet Dijon glaze. Perfect for a comforting meal in under 20 minutes.
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Total Time: 16 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Saute
- Cuisine: Polish
- Diet: Low Lactose
Ingredients
- 2 tablespoons butter
- 1 cup thinly sliced onion
- 14–16 ounces kielbasa
- 16 ounces sauerkraut (drained and rinsed)
- 2 tablespoons Dijon mustard (or coarse brown mustard)
- 2 tablespoons honey (or brown sugar)
- 2 tablespoons fresh chopped parsley
- 1/2 teaspoon crushed red pepper flakes
Instructions
- Set a large skillet over medium heat and melt the butter. Add the sliced onions and sauté for 2–3 minutes until softened.
- Cut the kielbasa into 2-inch segments (or leave whole if serving on rolls).
- Push onions to the side and add kielbasa pieces in a single layer. Sear, turning occasionally, for 4–5 minutes while stirring the onions.
- Add sauerkraut, Dijon mustard, honey, and crushed red pepper flakes. Stir well to combine. Add 1–3 tablespoons of water if needed for mixing.
- Cook for another 2–3 minutes until heated through. Sprinkle with fresh parsley and serve warm.
Notes
- Use brown sugar instead of honey for a deeper sweetness.
- Serve with crusty bread or on hoagie rolls for a sandwich variation.
- Rinsing sauerkraut reduces its sharpness; skip rinsing for a stronger flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 9 g
- Sodium: 1100 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 75 mg