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Tangy, savory, and sweet are all adjectives I’d use to describe Kielbasa and Sauerkraut with Apples and Caramelized Onions! This hearty, easy to make dinner is flavor-packed and perfect for those nights when you’re really craving something unique and mouthwatering.
It’s not often that a dinner can truly have it all. It’s filling, sweet, savory, tangy, and it even makes for great leftovers! Admittedly, sauerkraut isn’t for everyone. However, if you’re a sauerkraut lover like me, you’re going to obsess over this quick and easy recipe!
The tartness of the sauerkraut is accompanied so well by the savory, smokey kielbasa and is even more delicious when balanced out with sweet apples.
And when I say this dinner is easy to make, I promise I really mean it! This recipe is made all in one pan (hello, quick clean up!) and with steps so simple to follow, even the most novice of home chefs can whip it up in no time.
If you’re looking for a quick and easy dinner that will really hit the spot after a long day, this is the recipe to make! It’s hearty enough to actually keep you full, and you’ll only need to wash one pan when you’re done. It’s truly the best weeknight dinner!
While you could omit the apples if you’d prefer them not be in the mix, I highly recommend keeping them in the mix! They not only provide a perfect balance between the tart and savory flavors with their natural sweetness, but they also add a nice fall-inspired touch. Granny Smith apples yield just the right amount of both sweet and tart flavor that they’ll really bring the whole dish together perfectly.
How to Make Kielbasa and Sauerkraut
- Heat it up. Heat a large, deep skillet over medium high heat.
- Sear the kielbasa. Add the kielbasa to the skillet and sear on all sides until heated through.
- Keep warm. Transfer the kielbasa to a platter and keep warm.
- Caramelize the onion. Add the olive oil to the pan and stir in the onion. Cook the onion until slightly softened and caramelized.
- Add the apples. Stir in the apples and cook until softened.
- Make it fragrant. Add the garlic, thyme and caraway seeds to the pan cooking for 1 minute.
- Add sugar. Stir in the sauerkraut and brown sugar tossing everything to combine.
- Combine all ingredients. Add the kielbasa back to the pan. Stir in the apple cider and beef stock.
- Cook more. Continue cooking until most of the liquid is absorbed.
- Enjoy! Serve immediately.
What kind of kielbasa should I use?
Any brand should do the trick! So far, I haven’t met a store-bought kielbasa that I didn’t like. Also, feel free to use beef or pork kielbasa, as both are tasty in this easy recipe. You could even use a turkey kielbasa if you’d like!
How to Store Leftovers
In an airtight container in the fridge, any leftovers you have will stay fresh in an airtight container for up to 3 days. To reheat, I strongly recommend using a pan heated over medium low heat and stir until heated through. However, you could also use the microwave if you’re limited on time or resources. Just reheat in 30 second increments, stirring every so often.
How can I make this dinner even more homemade?
If you can make your own kielbasa, more power to you! While I use store-bought sausage, I do like to use other homemade ingredients to make this recipe even more my own. If you want to make this recipe even more delicious, try using my homemade recipes for Beef Stock and Apple Cider!
Enjoy more of my favorite Polish comfort foods!
- Easy Polish Haluski
- The Very Best Fried Cabbage
- Loaded Baked Potato Pierogi
- Easy Fried Kielbasa and Cabbage
- Stuffed Cabbage Rolls
For more easy dinner ideas, follow us on Instagram and Facebook!
Kielbasa and Sauerkraut Recipe
Equipment
- skillet
Ingredients
- 2 lb beef or pork kielbasa, cut into 3 inch pieces and scored with a knife
- 1 tablespoon olive oil
- 1 large Vidalia onion, sliced 1/4 inch thick
- 3 granny smith apples, peeled and sliced
- 2 garlic cloves, minced
- 1/2 teaspoon dried thyme
- 1 teaspoon caraway seeds
- 1 lb sauerkraut, drained and rinsed
- 1 tablespoon brown sugar
- 1/2 cup apple cider
- 1/2 cup beef stock, or chicken stock
Instructions
- Heat a large, deep skillet over medium high heat.
- Add the kielbasa to the skillet and sear on all sides until heated through.
- Transfer the kielbasa to a platter and keep warm.
- Add the olive oil to the pan and stir in the onion.
- Cook the onion until slightly softened and caramelized.
- Stir in the apples and cook until softened.
- Add the garlic, thyme and caraway seeds to the pan cooking for 1 minute.
- Stir in the sauerkraut and brown sugar tossing everything to combine.
- Add the kielbasa back to the pan. Stir in the apple cider and beef stock.
- Continue cooking until most of the liquid is absorbed.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Only one pound of sauerkraut? That doesn’t sound right…
That’s correct.
This was the closest recipe I could find to my mother’s kielbasa dish and it didn’t disappoint! It was absolutely delicious. I did a few small things differently: applesauce instead of apples, I didn’t have fennel, and about 10 minutes before serving I added cooked diced redskin potatoes.
Thank you so much for your comment! It is great with applesauce and is much easier than chopping apples. Love the addition of potatoes, we will be trying that for sure!
I did all of the above. But I did not use apple cider. I used two bottles of beer. I have made this in the past . Everyone loves it.
I love the addition of beer! We use apple cider because some in the family can’t have beer.
A lovely recipe. The sauerkraut didn’t overpower the flavor of the kielbasa or the apples & the herbs were exactly the right amount. Wonderful. Thank you.
Thank you so much! I’m so happy you liked it!
Made this lovely meal, it was quick easy and ooh so tasty, Thanks for the great recipe.