Lightly browned kielbasa, a popular smoked sausage, tastes great served on a warm bed of sauerkraut.
Course Main Course
Cuisine American, Polish
Keyword Kielbasa and Sauerkraut, Sausage and Sauerkraut
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 6people
Calories 523kcal
Author Jennifer @ Plowing Through Life
Ingredients
2poundsKielbasacut into coins about 3/4" to 1" thick
1poundSauerkrautdrained and/or rinsed based on personal preference
2tablespoonsbrown sugar
1teaspoonKoshor salt
1/2teaspoonpepperfreshly ground
1/4teaspoonred pepper flakes
Instructions
In a cast iron skillet brown pieces of sausage and then set aside.
Add sauerkraut to empty skillet and season with brown sugar, salt, pepper and red pepper flakes. On medium high heat warm sauerkraut until it begins to brown off and dry out just a little bit.
Return sausage to the skillet on top of sauerkraut. Cover skillet and allow to simmer for 5 - 10 minutes until sausages are heated through.
Video
Notes
Read the label to ensure sausage is smoked and pre-cooked.
If sausage is raw cook fully before using in this recipe
If you love the vinegary flavor of sauerkraut do not drain or rinse
Draining and rinsing sauerkraut are each steps that minimize the sauerkraut flavor and are a personal preference
Can add chicken broth to sauerkraut at the end if it's too dried out for your taste preferences
Preheat skillet before adding sausage to get a nice brown sear. Heating meat slowly as the skillet heats up will not produce the more savory flavor and browned meat.