This easy Skillet Kielbasa and Sauerkraut combines smoked kielbasa, tangy sauerkraut, sliced apples, brown sugar, and fresh thyme for a quick, comforting meal that’s ready in under 30 minutes. It’s a great weeknight dinner when you want something simple but flavorful.
The dish balances savory, smoky sausage with bright, tangy sauerkraut and a touch of sweetness from apples and brown sugar. Fresh thyme adds a subtle herbal note. The result is a cozy, well-rounded skillet meal with roots in German and Polish comfort food traditions.
This recipe is perfect when you need dinner quickly: it’s one of those 30-minute meals that’s forgiving, fast, and satisfying.
Table of contents
- Ingredient Notes
- How to Make Skillet Kielbasa and Sauerkraut
- Storage Tips
- Serving Suggestions
Ingredient Notes
- Sausage: Kielbasa is traditional and delivers authentic smoky flavor. Any fully cooked smoked sausage will work if you prefer a different variety.
- Sauerkraut: Refrigerated sauerkraut from the produce section usually tastes fresher than jarred. Drain it well before cooking to avoid excess liquid.
- Apple: Use a crisp, sweet apple such as Gala or Fuji. The apple’s sweetness complements the kraut nicely.
- Brown sugar: Dark brown sugar adds depth and ties the sweet and sour elements together.
- Liquid: A little water or low-sodium chicken broth loosens the pan sauce and prevents sticking.
- Mustard: Dijon or a spicy brown German mustard both pair well with these flavors.
- Thyme: Fresh thyme gives a light herbal finish; dried thyme can be used in a smaller amount.
Kitchen Tip
To drain sauerkraut, place it in a fine-mesh colander and press down to remove excess liquid. Well-drained kraut prevents the dish from becoming watery.
How to Make Skillet Kielbasa and Sauerkraut
- Slice the kielbasa into ½-inch rounds. Core and thinly slice the apple, leaving the skin on.
- Heat oil in a 12-inch skillet over medium heat. Add the sausage in an even layer and brown, about 3–4 minutes. Transfer to a plate.
- Add the drained sauerkraut, apples, brown sugar, water or broth, mustard, and thyme to the skillet. Stir to combine and cook briefly for 1–2 minutes.
- Nestle the browned sausage on top, cover the skillet, reduce heat to medium-low, and cook about 5 minutes, or until the apples are fork-tender. Season with freshly ground black pepper if desired and serve hot.
Storage Tips
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat gently in a skillet over medium heat or in the microwave; add a splash of water or broth if the mixture seems dry.
Serving Suggestions
- Bread: Serve with rustic bread or warm dinner rolls to soak up pan juices.
- Potatoes: Mashed potatoes or roasted potatoes make hearty accompaniments.
- Vegetables: Simple sautéed green beans or broccolini provide a fresh, green contrast.
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Skillet Kielbasa and Sauerkraut
Ingredients
- 14 ounces kielbasa sausage
- 1 medium to large apple, a sweet-crisp variety like Gala or Fuji
- 2 tablespoons neutral oil (avocado or vegetable)
- 16 ounces refrigerated sauerkraut, drained
- ¼ cup dark brown sugar, packed
- ¼ cup water or low-sodium chicken broth
- 2 tablespoons Dijon or spicy brown German mustard
- 2 teaspoons fresh thyme leaves, chopped (or ½ teaspoon dried)
- Freshly ground black pepper, optional
Instructions
- Slice the sausage into ½-inch rounds. Core and thinly slice the apple; leave the skin on.
- Heat oil in a large skillet over medium heat. Add sausage and cook, stirring occasionally, until browned, about 3–4 minutes. Transfer to a plate.
- Return skillet to medium heat and add sauerkraut, apples, brown sugar, water or broth, mustard, and thyme. Stir and cook 1–2 minutes.
- Place browned sausage on top, cover, reduce heat to medium-low, and cook 5 minutes or until apples are tender. Season with pepper if desired and serve immediately.
Notes
Sauerkraut: Refrigerated sauerkraut tends to be fresher than jarred. Drain it well before adding to the skillet.
Storage: Refrigerate leftovers in an airtight container for 3–4 days. Reheat in a skillet or microwave, adding a splash of water or broth if needed.
Nutrition
Carbohydrates: 22 g |
Protein: 14 g |
Fat: 36 g |
Sodium: 1646 mg
Nutrition information is an estimate calculated from generic ingredients. For precise values, check the labels on your specific ingredients.
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