Description
A hearty and flavorful Kielbasa and Sauerkraut recipe that combines smoky sausage with tangy sauerkraut, gently simmered with onions and herbs for a comforting meal perfect served with crusty bread or boiled potatoes.
Ingredients
Scale
Sausage and Oil
- 1 tablespoon olive oil
- 1 pound kielbasa (or smoked sausage, sliced diagonally, ¾-inch)
Vegetables and Seasonings
- 2 tablespoons unsalted butter
- 1 medium white onion (sliced)
- 2 cups sauerkraut (drained)
- ¼ cup chicken broth (or water)
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Instructions
- Brown the Kielbasa: Heat olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook for about 5 minutes, turning occasionally, until browned on both sides. Remove the kielbasa and set it aside in a bowl.
- Sauté Onions: Reduce the skillet heat to medium and add the butter. Once melted, add the sliced onions. Cook the onions, stirring occasionally, until they become tender and translucent, about 5 minutes.
- Add Sauerkraut and Seasonings: Stir in the drained sauerkraut, chicken broth (or water), dried oregano, and black pepper. Mix everything well to combine the flavors evenly.
- Simmer with Kielbasa: Return the browned kielbasa to the skillet. Cover the pan and simmer over medium-low heat for 10 to 15 minutes, stirring occasionally, until the kielbasa is heated through and the flavors meld together.
- Serve: Serve the warm kielbasa and sauerkraut mixture with crusty bread or boiled potatoes for a satisfying meal.
Notes
- Be sure to drain the sauerkraut well to avoid excess liquid thinning the dish.
- You can substitute chicken broth with water for a lighter option.
- Adjust seasoning to taste; some sauerkraut can be salty, so additional salt is usually unnecessary.
- For a spicier kick, add a pinch of red pepper flakes while cooking the onions.
- This dish pairs well with mustard or a side of pickles for added tang.
