This One Skillet Kielbasa and Sauerkraut is an easy one-pot dinner packed with smoky kielbasa, tender potatoes, savory onions, and tangy sauerkraut. A little honey and mustard balance everything perfectly, making this hearty meal cozy enough for cold evenings but simple enough for busy weeknights. If you love easy sausage dinners, be sure to try my Mustard Hasselback Kielbasa Bites and check out all of my other favorite Kielbasa Recipes for more quick and comforting meal ideas.
Ingredients & Substitutions
- Kielbasa: Fully cooked kielbasa adds smoky, savory flavor and browns beautifully in the skillet. You can use turkey kielbasa, beef kielbasa, or another smoked sausage if preferred.
- Yellow onion: Adds sweetness and savory flavor as it softens in the skillet. White onion works well, too.
- Potatoes: I used russet potatoes, but Yukon gold potatoes work great, too. Cut the potatoes into even pieces so they cook evenly.
- Seasonings: Kosher salt, black pepper, garlic powder, and paprika give the potatoes plenty of savory flavor while adding warmth and color to the skillet.
- Minced garlic: Fresh garlic adds bold flavor near the end of cooking, so it stays fragrant without burning.
- Chicken broth or water: Helps soften the potatoes and loosen the browned bits from the bottom of the skillet for extra flavor.
- Sauerkraut: Adds the classic tangy flavor that pairs perfectly with kielbasa. If your sauerkraut tastes especially sharp or sour, lightly rinse and squeeze it dry before adding it to the skillet.
- Honey: Balances the tanginess of the sauerkraut with a touch of sweetness. Brown sugar can also be used.
- Whole-grain or spicy brown mustard: Adds tangy, savory flavor and ties everything together. Dijon mustard works in a pinch, though the flavor will be smoother.
FAQs
Can I make skillet kielbasa and sauerkraut ahead of time?
Yes. You can make the recipe up to 2 days in advance and store it covered in the refrigerator. The flavors deepen as it sits, making leftovers especially delicious.
Do I need to rinse the sauerkraut?
That depends on your taste and the brand you use. If your sauerkraut tastes very tangy or salty, a quick rinse and gentle squeeze can help mellow the flavor while still keeping that classic sauerkraut taste.
Can I use a different type of sausage?
Absolutely. Turkey kielbasa, beef kielbasa, smoked sausage, or even bratwurst can work in this recipe. Just make sure the sausage is fully cooked before adding it back to the skillet.
Can I use a different type of potato?
Yes. Yukon gold potatoes stay creamy and buttery, while russet potatoes turn softer and fluffier. Red potatoes can also work well since they hold their shape nicely in the skillet.
Can I make this recipe sweeter?
Yes. If you prefer a sweeter flavor balance, stir in an extra drizzle of honey at the end of cooking. I tested this recipe with 1 tablespoon of honey for a balanced savory-tangy flavor, but it’s easy to adjust to taste.
How do I know when the potatoes are done?
The potatoes should be fork-tender and lightly browned around the edges. Cutting them into evenly sized ½-inch cubes helps them cook evenly in the skillet.
What to Serve with Skillet Kielbasa and Sauerkraut
This hearty skillet dinner pairs well with simple sides that balance the smoky kielbasa and tangy sauerkraut.
- Crusty bread, like my simple sourdough or easy dinner rolls
- Butter noodles or egg noodles
- Roasted green beans, air fryer carrots, or shredded Brussels sprouts pair especially well with the savory flavors.
- Simple side salad
- Applesauce: A classic pairing that adds a little sweetness to balance the tangy sauerkraut.
How to Store Skillet Kielbasa and Sauerkraut
Refrigerator: Store leftover kielbasa and sauerkraut in an airtight container in the refrigerator for up to 4 days. The flavors continue to blend as it sits, making leftovers great for lunch or an easy reheated dinner.
Freezer: Freeze cooled leftovers in a freezer-safe container for up to 2 months. For the best texture, thaw overnight in the refrigerator before reheating.
Reheating: Reheat leftovers in a skillet over medium-low heat until warmed through. Add a small splash of broth or water if the potatoes seem dry. You can also microwave individual portions in 30-second intervals, stirring between each, until hot.
Skillet Kielbasa and Sauerkraut
Ingredients
- 1 ring (14 to 16 ounces) kielbasa, sliced into ½-inch rounds
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium Russet potatoes, diced into ½-inch cubes
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¾ teaspoon paprika
- 2 teaspoons garlic, minced
- 3 tablespoons chicken broth, or water
- 2 cups sauerkraut, drained (lightly rinsed and squeezed dry if very sour)
- 1 tablespoon honey, plus more to taste
- 2 tablespoons whole-grain mustard, or spicy brown mustard
Instructions
- Heat a large skillet (preferably cast iron or another heavy-bottomed skillet) over medium heat. Add the sliced kielbasa in a single layer and cook for 3 to 4 minutes per side, until browned and slightly crisp around the edges. Transfer to a plate and set aside.
- In the same skillet, melt the butter. Add the onion, potatoes, salt, pepper, garlic powder, and paprika. Stir to coat evenly.
- Cook for 10 to 12 minutes, stirring occasionally, until the potatoes are lightly browned and beginning to soften and the onions are translucent. If the skillet seems dry, add a small splash of broth or water.
- Stir in garlic and cook for 1 minute.
- Pour in the chicken broth (or water) and scrape up any browned bits from the bottom of the skillet.
- Add the sauerkraut, honey, and mustard. Stir until well combined.
- Return the kielbasa to the skillet, nestling it into the potato mixture. Cover and reduce the heat to medium-low. Cook for 10 to 15 minutes, stirring once or twice, until the potatoes are fork-tender and the sauerkraut is warmed through.
- Taste and adjust seasoning as needed. Add a little more honey for sweetness or extra mustard for tangier flavor.
- Serve hot, straight from the skillet.
Did you make this recipe?
You can tag me at @iamhomesteader.
Absolutely perfect. I made it this morning for our dinner this evening. Seems I’m always working on things outside to come in and make dinner. lol.
This an outstanding recipe as you always share.
Thanks again