18 Savory Kielbasa and Sauerkraut Recipes Deliciously Tangy

Oh, the irresistible tang of sauerkraut paired with savory kielbasa—this classic duo is the ultimate comfort food that warms you from the inside out. Whether you’re craving a quick weeknight dinner or a cozy weekend meal, these 18 recipes are packed with flavor and simplicity. Get ready to transform your kitchen into a haven of delicious, hearty dishes that everyone will love. Let’s dive in!

Slow Cooker Kielbasa and Sauerkraut with Apples

Just imagine coming home to the most incredible aroma filling your kitchen. This slow cooker kielbasa and sauerkraut with apples is the ultimate hands-off dinner that delivers big flavor with minimal effort. You’ll love how the sweet apples balance the tangy sauerkraut perfectly.

Ingredients

– 1.5 lbs smoked kielbasa sausage, sliced into 1-inch coins
– 1 lb fresh sauerkraut, drained but not rinsed
– 2 large crisp apples, peeled and thinly sliced
– 1 medium yellow onion, thinly sliced
– 1/2 cup apple cider
– 2 tbsp brown sugar
– 1 tbsp whole grain mustard
– 1 tsp caraway seeds
– 1/2 tsp freshly ground black pepper

Instructions

1. Place the sliced kielbasa coins in the bottom of your slow cooker in a single layer.
2. Spread the drained sauerkraut evenly over the kielbasa layer.
3. Arrange the thinly sliced apples and onions over the sauerkraut.
4. In a small bowl, whisk together the apple cider, brown sugar, whole grain mustard, caraway seeds, and black pepper until well combined.
5. Pour the liquid mixture evenly over everything in the slow cooker.
6. Cover with the lid and cook on LOW for 6 hours or HIGH for 3 hours – the apples should be tender but not mushy when done.
7. Gently stir everything together before serving to distribute the flavors evenly.
8. Let it rest for 5 minutes before serving to allow the juices to thicken slightly. My tip: don’t skip the resting time – it makes all the difference in texture!
9. Serve hot directly from the slow cooker. Another great tip: if you prefer a thicker sauce, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in during the last 30 minutes of cooking.
10. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Pro tip: this dish actually tastes even better the next day as the flavors continue to meld together!

Melt-in-your-mouth tender kielbasa pairs beautifully with the tangy sauerkraut and sweet apple slices. The texture is wonderfully balanced between the firm sausage and softened vegetables. Try serving it over creamy mashed potatoes or tucked into a crusty roll for an incredible sandwich.

Kielbasa and Sauerkraut Skillet with Mustard Sauce

Mouthwatering kielbasa gets the skillet treatment with tangy sauerkraut and a creamy mustard sauce. This one-pan wonder comes together in under 30 minutes with minimal cleanup. Perfect for busy weeknights when you crave something hearty and satisfying.

Ingredients

– 1 lb smoked kielbasa, sliced into ½-inch coins
– 1 lb fresh sauerkraut, drained but not rinsed
– 1 large yellow onion, thinly sliced
– 2 tbsp unsalted butter
– ½ cup chicken broth
– ⅓ cup heavy cream
– 2 tbsp whole grain mustard
– 1 tsp caraway seeds
– ½ tsp freshly ground black pepper

Instructions

1. Heat a large cast-iron skillet over medium-high heat for 2 minutes until hot.
2. Add sliced kielbasa in a single layer and cook for 4-5 minutes until browned on both sides.
3. Remove kielbasa from skillet and set aside on a plate, leaving drippings in the pan.
4. Add butter to the skillet and melt over medium heat.
5. Add thinly sliced onion and cook for 6-8 minutes until softened and lightly golden.
6. Stir in drained sauerkraut and caraway seeds, cooking for 3 minutes to blend flavors.
7. Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom.
8. Return kielbasa to the skillet and stir to combine with sauerkraut mixture.
9. Reduce heat to low and simmer uncovered for 10 minutes until most liquid has evaporated.
10. In a small bowl, whisk together heavy cream and whole grain mustard until smooth.
11. Pour mustard sauce over the kielbasa and sauerkraut, stirring gently to coat.
12. Cook for 2 more minutes until sauce is heated through and slightly thickened.
13. Season with freshly ground black pepper and serve immediately. Don’t forget to scrape up the flavorful browned bits from the skillet bottom – they add incredible depth to the dish. The caraway seeds toast slightly when added to the hot pan, releasing their aromatic flavor. Let the sauce thicken naturally rather than rushing it with high heat for the best texture. Deeply savory kielbasa contrasts beautifully with the bright tang of sauerkraut, while the creamy mustard sauce brings everything together. The texture balances tender sausage with crisp-tender sauerkraut in every bite. Serve over buttery mashed potatoes or crusty rye bread to soak up the delicious sauce.

Polish Kielbasa and Sauerkraut Pierogi Bake

Just when you need hearty comfort food, this pierogi bake delivers. Juicy kielbasa mingles with tangy sauerkraut beneath a golden potato blanket. It’s the ultimate one-pan Polish feast that feeds a crowd effortlessly.

Ingredients

• 1 package (16 oz) frozen potato and cheese pierogi
• 12 oz smoked Polish kielbasa, sliced into ½-inch coins
• 2 cups drained sauerkraut with caraway seeds
• 1 large yellow onion, thinly sliced
• 2 tbsp rich unsalted butter
• 1 cup sharp white cheddar cheese, freshly shredded
• ½ cup full-fat sour cream
• 2 tbsp fresh chopped dill
• 1 tsp coarsely ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Melt the rich unsalted butter in a large skillet over medium-high heat until foamy.
3. Add the thinly sliced yellow onion and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
4. Push onions to one side and add the smoked Polish kielbasa coins in a single layer; sear for 2–3 minutes per side until browned.
5. Stir in the drained sauerkraut with caraway seeds and coarsely ground black pepper; cook for 4 minutes to blend flavors.
6. Arrange the frozen potato and cheese pierogi in a single layer in the prepared baking dish.
7. Spread the kielbasa-sauerkraut mixture evenly over the pierogi layer.
8. Sprinkle the freshly shredded sharp white cheddar cheese over the top.
9. Cover tightly with foil and bake at 375°F for 25 minutes.
10. Remove foil and bake uncovered for 10–12 minutes until cheese is bubbly and edges are golden.
11. Let rest for 5 minutes before serving to allow layers to set.
12. Garnish with full-fat sour cream dollops and fresh chopped dill.

This bake emerges with crispy-edged pierogi and a savory, tangy filling that’s deeply satisfying. The melted cheddar forms a gorgeous crust while the sour cream adds cool creaminess. Try serving it straight from the pan with a crisp green salad for a complete weeknight dinner.

Kielbasa Sauerkraut and Potato Casserole

Rustic comfort food doesn’t get easier than this hearty one-pan wonder. Ready in under an hour, it delivers smoky, tangy flavors that satisfy deeply. Perfect for busy weeknights when you crave something substantial without the fuss.

Ingredients

– 1 pound smoked kielbasa sausage, sliced into ½-inch coins
– 2 cups tangy sauerkraut, drained but not rinsed
– 1½ pounds Yukon Gold potatoes, scrubbed and diced into ¾-inch cubes
– 1 large yellow onion, thinly sliced into half-moons
– 3 tablespoons rich extra virgin olive oil
– 1 teaspoon fragrant caraway seeds
– ½ teaspoon freshly cracked black pepper
– ¼ cup low-sodium chicken broth

Instructions

1. Preheat your oven to 400°F.
2. Toss the diced Yukon Gold potatoes and thinly sliced yellow onion with 3 tablespoons of rich extra virgin olive oil in a large mixing bowl.
3. Spread the potato-onion mixture evenly in a 9×13-inch baking dish.
4. Roast for 20 minutes at 400°F until potatoes begin to soften at the edges.
5. Remove the baking dish from the oven and stir in 1 pound of smoked kielbasa sausage coins.
6. Top evenly with 2 cups of tangy sauerkraut that has been drained but not rinsed to preserve its sharp flavor.
7. Sprinkle 1 teaspoon of fragrant caraway seeds and ½ teaspoon of freshly cracked black pepper over the sauerkraut layer.
8. Pour ¼ cup of low-sodium chicken broth evenly over the entire casserole to keep it moist during baking.
9. Return to the oven and bake for 25-30 minutes at 400°F until potatoes are fork-tender and kielbasa is lightly browned.
10. Let the casserole rest for 5 minutes before serving to allow flavors to meld.
Buttery potatoes soak up the smoky sausage juices while the sauerkraut provides bright acidity that cuts through the richness. Serve this straight from the baking dish with crusty bread to mop up the savory pan juices, or top each portion with a dollop of cool sour cream for temperature contrast.

Grilled Kielbasa with Caramelized Sauerkraut

Tender grilled kielbasa meets sweet, tangy sauerkraut in this hearty dish that transforms simple ingredients into something special. This combination delivers smoky, savory, and slightly sweet flavors in every bite. Perfect for weeknight dinners or casual gatherings, it comes together with minimal fuss.

Ingredients

– 1 lb smoked kielbasa sausage
– 2 tbsp rich extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 2 cups tangy sauerkraut, drained
– 1 tbsp golden brown sugar
– 1 tsp aromatic caraway seeds
– ½ cup crisp dry white wine
– 2 tbsp finely chopped fresh parsley

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. Place the smoked kielbasa sausage directly on the grill grates.
3. Grill the sausage for 4-5 minutes per side, until well-charred and heated through.
4. Remove the sausage from the grill and let it rest on a cutting board.
5. While the sausage rests, heat the rich extra virgin olive oil in a large skillet over medium heat.
6. Add the thinly sliced yellow onion and cook for 8-10 minutes, stirring occasionally, until softened and translucent.
7. Sprinkle the golden brown sugar over the onions and continue cooking for 2-3 minutes until the sugar melts and begins to caramelize.
8. Stir in the aromatic caraway seeds and cook for 30 seconds until fragrant.
9. Add the drained tangy sauerkraut to the skillet, stirring to combine with the onion mixture.
10. Pour in the crisp dry white wine and bring the mixture to a simmer.
11. Reduce heat to low and cook uncovered for 15-18 minutes, stirring occasionally, until most of the liquid has evaporated and the sauerkraut is tender.
12. Slice the rested grilled kielbasa into ½-inch thick diagonal pieces.
13. Stir the sliced kielbasa into the caramelized sauerkraut mixture.
14. Cook for 2-3 minutes until the sausage is heated through and well-incorporated.
15. Remove from heat and sprinkle with finely chopped fresh parsley.

Keep this dish warm in a low oven if not serving immediately—the flavors continue to meld beautifully. The finished dish offers a wonderful contrast between the juicy, smoky sausage and the tender, sweet-tart sauerkraut. Serve it over creamy mashed potatoes or tucked into crusty rolls for a satisfying meal that balances richness with bright acidity.

Kielbasa and Sauerkraut Stuffed Peppers

Ready for a hearty meal that comes together with minimal fuss? These stuffed peppers transform humble ingredients into a satisfying dinner. Robust kielbasa and tangy sauerkraut create a flavorful filling that bakes to perfection.

Ingredients

– 4 large bell peppers, any color
– 1 pound smoked kielbasa, sliced into half-moons
– 2 cups sauerkraut, drained but not rinsed
– 1 cup cooked long-grain white rice
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup shredded sharp cheddar cheese
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon smoked paprika
– ½ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 375°F.
2. Slice the tops off the bell peppers and remove all seeds and membranes.
3. Arrange peppers upright in a baking dish just large enough to hold them snugly.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add diced onion and cook for 4-5 minutes until translucent and lightly golden.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Add kielbasa slices and cook for 5-6 minutes until lightly browned.
8. Mix in drained sauerkraut, cooked rice, smoked paprika, and black pepper.
9. Cook the filling for 3-4 minutes, stirring constantly, until heated through.
10. Spoon the kielbasa mixture evenly into the prepared bell peppers, packing it down gently.
11. Top each pepper generously with shredded cheddar cheese.
12. Pour ½ cup water into the bottom of the baking dish around the peppers.
13. Cover the dish tightly with aluminum foil and bake for 30 minutes.
14. Remove the foil and continue baking for 15-20 minutes until peppers are tender and cheese is bubbly and golden.
15. Let the peppers rest for 5 minutes before serving to allow the filling to set.
Golden and bubbly straight from the oven, these peppers offer a satisfying contrast between the tender vegetable shell and the savory, tangy filling. The smoked kielbasa provides a rich, meaty base that pairs perfectly with the bright acidity of the sauerkraut. Serve them alongside a crisp green salad or with crusty bread to soak up any juices.

Beer-Braised Kielbasa and Sauerkraut

You know those chilly evenings when you crave something hearty and comforting without spending hours in the kitchen? This beer-braised kielbasa and sauerkraut delivers exactly that—tender sausage, tangy cabbage, and a rich, savory broth that comes together with minimal effort. Your kitchen will smell incredible as it simmers away.

Ingredients

– 1.5 lbs smoked kielbasa, sliced into 1-inch coins
– 1 lb fresh sauerkraut, drained but not rinsed
– 1 large yellow onion, thinly sliced
– 2 cloves garlic, minced
– 12 oz dark lager beer
– 1 cup low-sodium chicken broth
– 1 tbsp caraway seeds
– 2 tbsp brown sugar
– 1 tbsp grainy Dijon mustard
– 2 tbsp unsalted butter
– Freshly chopped parsley for garnish

Instructions

1. Heat a large Dutch oven over medium-high heat for 2 minutes until hot.
2. Add sliced kielbasa in a single layer and sear for 3-4 minutes per side until deeply browned.
3. Remove kielbasa with a slotted spoon, leaving rendered fat in the pot.
4. Add unsalted butter to the hot fat and swirl to melt.
5. Add thinly sliced onion and cook for 6-8 minutes, stirring occasionally, until softened and golden.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Sprinkle brown sugar over the onions and cook for 1 minute to caramelize slightly.
8. Add drained sauerkraut and caraway seeds, stirring to coat everything evenly.
9. Pour in dark lager beer, scraping the bottom of the pot to release any browned bits.
10. Stir in grainy Dijon mustard until fully incorporated.
11. Add low-sodium chicken broth and bring to a simmer.
12. Return seared kielbasa to the pot, nestling it into the sauerkraut mixture.
13. Reduce heat to low, cover, and simmer for 45 minutes.
14. Remove lid and continue simmering for 15 minutes to slightly reduce the liquid.
15. Taste and adjust seasoning if needed, though the sauerkraut and broth typically provide enough salt.
16. Garnish with freshly chopped parsley before serving.

Our favorite way to serve this is over creamy mashed potatoes, where the tangy sauerkraut cuts through the richness perfectly. The kielbasa becomes incredibly tender while maintaining its snap, and the braising liquid develops a complex sweet-savory balance that soaks beautifully into crusty bread. Leftovers taste even better the next day as the flavors continue to meld together.

Kielbasa Sauerkraut and Onion Pizza

Kielbasa transforms this pizza into a savory masterpiece that balances smoky, tangy, and sweet flavors. This unexpected combination delivers bold taste in every bite. Perfect for game day or casual dinners, it’s surprisingly simple to make.

Ingredients

– 1 pound store-bought pizza dough
– 8 ounces smoked kielbasa, thinly sliced
– 1 cup sauerkraut, well-drained
– 1 medium yellow onion, thinly sliced
– 1 cup shredded mozzarella cheese
– 1/2 cup shredded provolone cheese
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon caraway seeds
– 1/4 cup tangy tomato sauce
– 1 teaspoon garlic powder
– Freshly chopped parsley for garnish

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat.
2. Stretch the pizza dough into a 12-inch circle on a floured surface.
3. Brush the dough with 1 tablespoon of extra virgin olive oil, leaving a 1-inch border.
4. Spread the tangy tomato sauce evenly over the oiled dough.
5. Sprinkle both shredded cheeses evenly across the sauce.
6. Arrange the thinly sliced kielbasa in a single layer over the cheese.
7. Distribute the well-drained sauerkraut evenly across the pizza.
8. Scatter the thinly sliced onion over the sauerkraut.
9. Sprinkle caraway seeds and garlic powder evenly over the toppings.
10. Drizzle the remaining tablespoon of extra virgin olive oil over the pizza.
11. Carefully transfer the pizza to the preheated pizza stone using a pizza peel.
12. Bake for 12-15 minutes until the crust is golden brown and cheese is bubbly.
13. Remove from oven and let rest for 3 minutes before slicing.
14. Garnish with freshly chopped parsley.

Dramatically crispy crust supports the perfect balance of smoky kielbasa and tangy sauerkraut. The caramelized onions add subtle sweetness that cuts through the richness. Serve with a cold lager or slice into squares for easy party appetizers.

Kielbasa and Sauerkraut Soup with Rye Croutons

On brisk autumn evenings, nothing satisfies like this hearty kielbasa and sauerkraut soup. Our version gets extra depth from caraway-spiked rye croutons that soak up the savory broth beautifully.

Ingredients

• 1 lb smoked kielbasa, sliced into ½-inch coins
• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves fresh garlic, minced
• 4 cups rich chicken broth
• 1 lb jarred sauerkraut, drained but not rinsed
• 1 tsp caraway seeds
• 2 cups cubed rye bread, 1-inch pieces
• ½ cup heavy cream
• 2 tbsp chopped fresh dill
• 1 tsp cracked black pepper

Instructions

1. Preheat your oven to 375°F.
2. Toss 2 cups cubed rye bread with 1 tablespoon extra virgin olive oil and 1 teaspoon caraway seeds in a medium bowl.
3. Spread seasoned rye bread cubes in a single layer on a baking sheet.
4. Bake for 8-10 minutes until golden brown and crisp, tossing halfway through.
5. Heat remaining 1 tablespoon extra virgin olive oil in a large Dutch oven over medium-high heat.
6. Add 1 lb sliced kielbasa and cook for 4-5 minutes until lightly browned.
7. Remove kielbasa with a slotted spoon, leaving drippings in the pot.
8. Add 1 finely diced yellow onion to the pot and cook for 5 minutes until softened.
9. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
10. Pour in 4 cups rich chicken broth, scraping any browned bits from the bottom.
11. Add 1 lb drained sauerkraut and return the browned kielbasa to the pot.
12. Bring to a boil, then reduce heat to low and simmer for 15 minutes.
13. Stir in ½ cup heavy cream and 1 teaspoon cracked black pepper.
14. Simmer for 5 more minutes until slightly thickened.
15. Remove from heat and stir in 2 tablespoons chopped fresh dill.
16. Ladle soup into bowls and top generously with rye croutons.

Kielbasa brings smoky saltiness that balances the tangy sauerkraut perfectly. The creamy broth clings to those caraway-spiked croutons, creating wonderful textural contrast. Serve it with a cold lager to cut through the richness.

Kielbasa Sauerkraut and Cheese Pierogi

A comforting mashup of Polish and American flavors, this kielbasa sauerkraut and cheese pierogi dish delivers hearty satisfaction in every bite. Assembling these ingredients creates a perfect balance of smoky, tangy, and creamy textures that come together quickly for a weeknight-friendly meal.

Ingredients

– 1 package (16 oz) frozen potato and cheese pierogi
– 12 oz smoked kielbasa, sliced into ½-inch coins
– 2 cups drained sauerkraut
– 1 medium yellow onion, thinly sliced
– 2 tbsp unsalted butter
– ½ cup sour cream
– 2 tbsp chopped fresh dill
– 1 tsp caraway seeds
– ¼ tsp freshly ground black pepper

Instructions

1. Place frozen pierogi in a single layer on a plate and let thaw at room temperature for 15 minutes. 2. Heat a large skillet over medium-high heat and add kielbasa coins. 3. Cook kielbasa for 4-5 minutes until browned and crispy around the edges, stirring occasionally. 4. Remove kielbasa from skillet and set aside, leaving 1 tablespoon of rendered fat in the pan. 5. Add sliced onion to the hot skillet and cook for 3-4 minutes until softened and translucent. 6. Stir in drained sauerkraut and caraway seeds, cooking for another 2 minutes to blend flavors. 7. Push sauerkraut mixture to one side of the skillet and add butter to the empty space. 8. Once butter melts, arrange thawed pierogi in a single layer in the skillet. 9. Cook pierogi for 2-3 minutes per side until golden brown and slightly crispy. 10. Return kielbasa to the skillet and gently mix all ingredients together. 11. Sprinkle with freshly ground black pepper and cook for 1 final minute to heat through. 12. Remove from heat and stir in chopped dill. 13. Serve immediately topped with dollops of sour cream. Don’t skip the caraway seeds—they add an essential earthy note that complements the tangy sauerkraut perfectly. The rendered kielbasa fat creates a flavorful cooking base, eliminating the need for additional oil. Letting the pierogi thaw slightly prevents them from sticking to the pan while ensuring even cooking. Deliciously crispy pierogi exteriors give way to creamy potato filling, while the kielbasa provides smoky contrast against the bright sauerkraut. For a complete meal, serve alongside roasted Brussels sprouts or a simple green salad to cut through the richness.

One-Pan Kielbasa Sauerkraut and Roasted Potatoes

Busy weeknights demand simple, satisfying meals that come together with minimal cleanup. This one-pan wonder combines smoky sausage with tangy sauerkraut and crispy potatoes for a complete dinner that practically cooks itself. Everything roasts together on a single sheet pan, making cleanup as effortless as the cooking process.

Ingredients

– 1.5 lbs small Yukon Gold potatoes, halved
– 1 lb smoked kielbasa sausage, sliced into 1/2-inch rounds
– 16 oz jarred sauerkraut, drained but not rinsed
– 2 tbsp rich extra virgin olive oil
– 1 tsp caraway seeds
– 1/2 tsp freshly ground black pepper
– 1/4 tsp smoked paprika

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. Toss halved Yukon Gold potatoes with extra virgin olive oil, caraway seeds, black pepper, and smoked paprika until evenly coated.
3. Arrange potatoes cut-side down in a single layer on the prepared baking sheet.
4. Roast potatoes for 20 minutes at 425°F until bottoms develop golden-brown crusts.
5. Remove baking sheet from oven and flip potatoes using tongs.
6. Add sliced kielbasa sausage rounds to the baking sheet, nestling them between potatoes.
7. Scatter drained sauerkraut evenly across the pan, avoiding large clumps.
8. Return pan to oven and roast for 15 more minutes at 425°F.
9. Check that potatoes are fork-tender and sausage edges are lightly crisped.
10. Serve immediately directly from the baking sheet for easiest cleanup. Vibrant contrasts define this dish—crispy potato edges give way to creamy interiors, while smoky kielbasa balances the sauerkraut’s bright tang. For a complete meal, top with a fried egg or serve alongside crusty rye bread to soak up the flavorful pan juices. The caraway seeds add an earthy depth that ties all the elements together beautifully.

Kielbasa and Sauerkraut Reuben Sandwich

Unbelievably satisfying and packed with flavor, this kielbasa and sauerkraut Reuben sandwich transforms classic deli ingredients into a hearty meal. Using smoked kielbasa instead of corned beef adds incredible depth while maintaining that signature Reuben character. You’ll love how the tangy sauerkraut cuts through the richness of the meat and cheese.

Ingredients

– 4 slices of sturdy rye bread
– 8 ounces of smoked kielbasa, sliced into 1/4-inch rounds
– 1 cup of well-drained sauerkraut
– 4 slices of Swiss cheese
– 2 tablespoons of Russian dressing
– 2 tablespoons of salted butter, softened

Instructions

1. Heat a large skillet over medium heat until a drop of water sizzles immediately.
2. Arrange kielbasa slices in a single layer in the hot skillet.
3. Cook kielbasa for 3-4 minutes per side until deeply browned and crispy around the edges.
4. Remove kielbasa from skillet and set aside on a paper towel-lined plate.
5. Spread Russian dressing evenly on one side of all four rye bread slices.
6. Layer two bread slices (dressing-side up) with Swiss cheese, covering the entire surface.
7. Distribute cooked kielbasa evenly over the cheese layer.
8. Top kielbasa with well-drained sauerkraut, pressing it down slightly.
9. Place remaining bread slices on top, dressing-side facing inward.
10. Spread softened butter evenly on the outer sides of both sandwich halves.
11. Return skillet to medium-low heat.
12. Place assembled sandwiches in the skillet and cook for 4-5 minutes.
13. Flip sandwiches carefully using a spatula when the bottom is golden brown and crispy.
14. Cook for another 4-5 minutes until the second side is equally golden and cheese is visibly melted.
15. Remove sandwiches from heat and let rest for 2 minutes before slicing.

Remarkably balanced in texture and flavor, this sandwich delivers crispy bread against tender kielbasa and melting Swiss cheese. The tangy sauerkraut provides the perfect acidic counterpoint to the rich, smoky sausage. For an extra crunch, serve with dill pickle spears and potato chips on the side.

Kielbasa Sauerkraut and Bacon Skillet

Whip up this hearty skillet dinner when you need something satisfying with minimal cleanup. Kielbasa, sauerkraut, and bacon come together for a tangy, smoky one-pan meal that’s ready in under 30 minutes. Perfect for busy weeknights when comfort food calls.

Ingredients

– 6 slices thick-cut applewood smoked bacon, chopped
– 1 pound smoked kielbasa, sliced into ½-inch rounds
– 1 large yellow onion, thinly sliced
– 2 cloves fresh garlic, minced
– 1 pound jarred sauerkraut, drained
– 1 cup low-sodium chicken broth
– 1 teaspoon caraway seeds
– ½ teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley

Instructions

1. Place chopped bacon in a large cold skillet and turn heat to medium.
2. Cook bacon for 8-10 minutes until crispy, stirring occasionally.
3. Remove bacon with a slotted spoon and drain on paper towels, leaving 2 tablespoons of drippings in the skillet.
4. Add sliced kielbasa to the hot bacon drippings and cook for 4-5 minutes until browned on both sides.
5. Remove kielbasa from skillet and set aside with the bacon.
6. Add thinly sliced onion to the same skillet and cook for 5-6 minutes until softened and lightly browned.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add drained sauerkraut to the skillet and cook for 2 minutes, stirring to combine with onions.
9. Pour in chicken broth and sprinkle with caraway seeds and black pepper.
10. Return cooked bacon and kielbasa to the skillet, stirring to combine all ingredients.
11. Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld.
12. Remove from heat and stir in chopped fresh parsley. Just spoon this savory skillet directly from pan to plate for maximum comfort. The kielbasa stays juicy while the sauerkraut mellows into tangy perfection against the crispy bacon. Try serving over mashed potatoes or with crusty bread to soak up every bit of the flavorful pan juices.

Kielbasa and Sauerkraut Pierogi Casserole

Looking for a hearty comfort food that comes together without fuss? Let’s layer savory kielbasa and tangy sauerkraut between tender pierogi for a satisfying one-dish meal. This casserole bakes up golden and bubbly, perfect for busy weeknights or cozy gatherings.

Ingredients

• 1 package (16 oz) frozen potato and cheese pierogi
• 12 oz smoked kielbasa, sliced into ½-inch coins
• 2 cups well-drained sauerkraut
• 1 large yellow onion, thinly sliced
• 2 cloves fresh garlic, minced
• 1 cup rich chicken broth
• ½ cup full-fat sour cream
• 1 cup shredded sharp cheddar cheese
• 2 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• ½ tsp freshly ground black pepper
• ¼ tsp smoked paprika

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add kielbasa coins and cook for 4–5 minutes, turning occasionally, until lightly browned.
4. Transfer kielbasa to a plate, leaving drippings in the skillet.
5. Add butter to the skillet and melt over medium heat.
6. Sauté onion slices for 6–7 minutes until softened and translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Mix in drained sauerkraut and black pepper, cooking for 3 minutes to blend flavors.
9. Arrange frozen pierogi in a single layer in the prepared baking dish.
10. Spread the sauerkraut mixture evenly over the pierogi.
11. Scatter browned kielbasa evenly over the sauerkraut layer.
12. Pour chicken broth evenly over the entire casserole.
13. Cover tightly with foil and bake for 25 minutes until pierogi are tender.
14. Remove foil and dollop sour cream over the top.
15. Sprinkle shredded cheddar cheese and smoked paprika evenly over the surface.
16. Bake uncovered for 15–18 minutes until cheese is melted and bubbly with golden edges.
17. Let rest for 5 minutes before serving to allow layers to set.

Just pulled from the oven, this casserole delivers creamy, tangy, and smoky notes in every bite. The pierogi become wonderfully tender while the cheese forms a golden crust. Try serving it with a crisp green salad or crusty bread to soak up the savory juices.

Kielbasa Sauerkraut and Mushroom Pasta

Filling and flavorful, this kielbasa sauerkraut pasta delivers bold Eastern European flavors in under 30 minutes. Smoky sausage tangles with tangy sauerkraut and earthy mushrooms for a satisfying weeknight meal that feels anything but ordinary.

Ingredients

• 8 ounces smoked kielbasa, sliced into ¼-inch coins
• 1 tablespoon rich extra virgin olive oil
• 8 ounces cremini mushrooms, sliced
• 1 medium yellow onion, thinly sliced
• 2 cups drained sauerkraut
• 3 cloves garlic, minced
• ½ cup dry white wine
• 1 cup chicken broth
• ½ cup heavy cream
• 12 ounces dried rigatoni pasta
• 2 tablespoons chopped fresh parsley
• ¼ teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add kielbasa slices and cook for 4-5 minutes until browned on both sides.
4. Transfer kielbasa to a plate, leaving rendered fat in the skillet.
5. Add sliced mushrooms to the hot skillet and cook for 6-7 minutes until golden brown and moisture has evaporated.
6. Add sliced onion and cook for 4 minutes until softened and translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Add drained sauerkraut and cook for 2 minutes, stirring to combine.
9. Pour in white wine and scrape up any browned bits from the bottom of the skillet.
10. Simmer for 2 minutes until wine reduces by half.
11. Add chicken broth and heavy cream, then return kielbasa to the skillet.
12. Reduce heat to low and simmer sauce for 8 minutes while pasta cooks.
13. Add rigatoni to boiling water and cook for 11 minutes until al dente.
14. Reserve ½ cup pasta water before draining pasta.
15. Add drained pasta directly to the skillet with the sauce.
16. Toss everything together, adding reserved pasta water 2 tablespoons at a time until sauce coats pasta nicely.
17. Stir in chopped parsley and freshly ground black pepper.

Notably creamy yet tangy, the sauce clings perfectly to each rigatoni tube while the kielbasa provides satisfying smoky bites. Serve this immediately with crusty bread to soak up every last drop of the rich, savory sauce. The combination of textures—tender pasta, meaty sausage, and slightly crisp sauerkraut—makes each forkful exciting.

Kielbasa and Sauerkraut Stuffed Cabbage Rolls

Grab your favorite apron because these kielbasa and sauerkraut stuffed cabbage rolls deliver bold flavors with minimal fuss. They transform humble ingredients into a satisfying one-pan meal that’s perfect for busy weeknights. You’ll love how the tangy sauerkraut balances the smoky sausage in every bite.

Ingredients

– 1 large head of green cabbage
– 1 pound smoked kielbasa sausage, finely chopped
– 2 cups tangy sauerkraut, drained
– 1 cup cooked long-grain white rice
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup rich beef broth
– 1 (8-ounce) can tomato sauce
– 2 tablespoons unsalted butter
– 1 teaspoon sweet paprika
– ½ teaspoon freshly ground black pepper

Instructions

1. Bring a large pot of salted water to a rolling boil over high heat.
2. Carefully submerge the whole cabbage head in the boiling water for 4 minutes to soften leaves.
3. Remove cabbage and immediately transfer to an ice water bath to stop cooking—this preserves texture.
4. Gently peel off 12 large, pliable cabbage leaves and pat dry with paper towels.
5. In a large skillet, melt unsalted butter over medium heat until frothy.
6. Add finely diced yellow onion and sauté for 5 minutes until translucent.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add finely chopped smoked kielbasa sausage and cook for 6 minutes until lightly browned.
9. Mix in drained tangy sauerkraut, cooked long-grain white rice, sweet paprika, and freshly ground black pepper.
10. Spoon ¼ cup filling onto the center of each cabbage leaf.
11. Fold sides inward and roll tightly from stem to tip, creating secure packets.
12. Arrange rolls seam-side down in a single layer in a 9×13-inch baking dish.
13. Whisk together rich beef broth and tomato sauce, then pour over cabbage rolls.
14. Cover dish tightly with aluminum foil and bake at 375°F for 45 minutes.
15. Remove foil and bake uncovered for 15 minutes until sauce thickens slightly.
16. Let rest for 10 minutes before serving—this allows flavors to meld. Each tender cabbage leaf gives way to a savory filling where smoky kielbasa and tangy sauerkraut create a perfect balance. Serve over creamy mashed potatoes or with crusty bread to soak up the rich tomato-infused sauce.

Kielbasa Sauerkraut and Swiss Cheese Quiche

Perfect for brunch or dinner, this savory quiche combines smoky kielbasa with tangy sauerkraut and nutty Swiss cheese. Prepare this hearty dish in a flaky, buttery crust for a satisfying meal. It’s surprisingly simple to make ahead and reheat beautifully.

Ingredients

– 1 store-bought frozen deep-dish pie crust
– 6 large farm-fresh eggs
– 1 cup heavy cream
– 8 ounces smoked kielbasa, sliced into ¼-inch coins
– 1 cup well-drained sauerkraut
– 1½ cups shredded Swiss cheese
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– 1 tablespoon chopped fresh parsley

Instructions

1. Preheat your oven to 375°F.
2. Arrange the frozen pie crust on a baking sheet.
3. Brown the kielbasa coins in a skillet over medium heat for 5-7 minutes until lightly crisped.
4. Drain the kielbasa on paper towels to remove excess grease.
5. Squeeze the sauerkraut firmly to remove all excess liquid.
6. Whisk together the eggs and heavy cream in a large bowl until fully combined.
7. Stir in the kosher salt and black pepper.
8. Layer the kielbasa, sauerkraut, and Swiss cheese evenly in the pie crust.
9. Pour the egg mixture carefully over the fillings.
10. Bake at 375°F for 40-45 minutes until the center is set and the top is golden brown.
11. Let the quiche rest for 10 minutes before slicing.
12. Garnish with fresh parsley.

What emerges is a golden, puffed quiche with a creamy interior that contrasts beautifully with the crispy kielbasa and tangy sauerkraut. The Swiss cheese creates lovely stretchy pockets throughout each slice. Serve warm with a simple green salad or enjoy cold for a robust breakfast on the go.

Kielbasa and Sauerkraut Breakfast Hash

Nowhere beats a hearty skillet breakfast for fueling your day. This kielbasa and sauerkraut hash brings bold flavors and satisfying textures to your morning routine. It comes together quickly with minimal prep work for busy mornings.

Ingredients

– 1 lb smoked kielbasa sausage, sliced into ½-inch coins
– 2 cups well-drained sauerkraut
– 1 large yellow onion, finely diced
– 2 lbs Yukon Gold potatoes, cut into ½-inch cubes
– 4 large farm-fresh eggs
– 3 tbsp rich extra virgin olive oil
– 1 tsp smoked paprika
– ½ tsp freshly ground black pepper
– ¼ cup chopped fresh parsley

Instructions

1. Preheat a large cast-iron skillet over medium-high heat for 2 minutes until hot.
2. Add 2 tablespoons of olive oil to the heated skillet and swirl to coat the surface.
3. Place kielbasa slices in a single layer and cook for 3-4 minutes until browned on both sides.
4. Remove kielbasa with a slotted spoon, leaving rendered fat in the skillet.
5. Add potatoes to the hot skillet and cook undisturbed for 5 minutes to develop a golden crust.
6. Stir potatoes and continue cooking for 8-10 minutes until tender when pierced with a fork.
7. Add remaining tablespoon of olive oil and diced onion to the skillet.
8. Sauté onions with potatoes for 4-5 minutes until translucent and fragrant.
9. Mix in drained sauerkraut, smoked paprika, and black pepper.
10. Cook the mixture for 3 minutes, stirring constantly to blend flavors.
11. Return browned kielbasa to the skillet and stir to combine all ingredients.
12. Create 4 small wells in the hash mixture using the back of a spoon.
13. Crack one egg into each well, being careful not to break the yolks.
14. Cover the skillet and cook for 4-5 minutes until egg whites are set but yolks remain runny.
15. Remove from heat and sprinkle with fresh parsley before serving.

Golden-brown potato cubes provide satisfying crunch against the tender kielbasa and tangy sauerkraut. The runny egg yolks create a rich sauce that ties all the components together beautifully. Serve directly from the skillet with crusty bread for soaking up every last bit.

Summary

Lusciously tangy and endlessly versatile, these 18 kielbasa and sauerkraut recipes offer something delicious for every occasion. We hope you find new family favorites among these comforting dishes! Don’t forget to share which recipe you loved most in the comments below and pin this article to your Pinterest boards for easy meal planning.