Simple, cozy, and way more flavorful than the ingredient list suggests.
Classic Kielbasa and Sauerkraut
Ingredients
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1½–2 lbs kielbasa (smoked Polish sausage)
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2 lbs sauerkraut, drained (leave a little juice if you like it tangy)
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1 large onion, sliced
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1 apple, peeled & sliced (optional but very traditional)
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2 cloves garlic, minced
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1 tbsp butter or oil
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½ cup chicken broth, beer, or apple juice
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1 tsp caraway seeds (optional)
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Black pepper to taste
Instructions (Stovetop)
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Brown the kielbasa
Slice and brown in a large skillet with butter/oil. Remove and set aside. -
Sauté aromatics
In the same pan, cook onions until soft. Add garlic for 30 seconds. -
Add sauerkraut
Stir in sauerkraut, apple, caraway seeds, and liquid. Simmer 10 minutes. -
Finish
Nestle kielbasa back in. Cover and simmer 20–30 minutes until flavors meld.
Slow Cooker Option
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Add everything to the slow cooker.
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Cook LOW 6–7 hours or HIGH 3–4 hours.
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Brown sausage first if you want extra flavor (optional).
Oven-Baked (Old Polish Style)
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Combine everything in a covered casserole.
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Bake at 325°F / 165°C for 2–2½ hours, stirring once.
Serve With
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Mashed potatoes or buttered noodles
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Rye bread or crusty rolls
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Grainy mustard or horseradish on the side
Grandma-Level Tips 💡
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Rinse sauerkraut if you prefer it milder.
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Apple balances the sour—don’t skip it if you’re unsure.
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Leftovers taste even better the next day.
Want it extra smoky, beer-forward, or with potatoes cooked right in?