Description
A hearty and flavorful Kielbasa and Sauerkraut recipe that features browned smoked sausage cooked with tender onions and tangy sauerkraut, simmered together to blend the savory and sour flavors. Perfect for a comforting meal served with crusty bread or boiled potatoes.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 pound kielbasa (or smoked sausage sliced diagonally, ¾-inch)
- 2 tablespoons unsalted butter
- 1 medium white onion (sliced)
- 2 cups sauerkraut (drained)
- ¼ cup chicken broth (or water)
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Instructions
- Brown the Kielbasa: Heat olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook it until browned on both sides, about 5 minutes. Once browned, transfer the kielbasa to a bowl and set it aside.
- Sauté the Onions: Reduce the heat to medium and add the unsalted butter to the same pan. Add the sliced onions and cook, stirring occasionally, until they become tender and translucent, about 5 minutes.
- Add Sauerkraut and Seasonings: Stir in the drained sauerkraut, chicken broth, dried oregano, and black pepper. Mix well to combine all the flavors. Then add the browned kielbasa back into the pan.
- Simmer: Cover the skillet and simmer over medium-low heat for 10 to 15 minutes, stirring occasionally. This process allows the flavors to meld together and the kielbasa to heat through thoroughly.
- Serve: Remove from heat and serve the kielbasa and sauerkraut warm. It pairs wonderfully with crusty bread or boiled potatoes to complete the meal.
Notes
- Make sure to drain the sauerkraut well before adding it to avoid excess liquid in the dish.
- You can substitute chicken broth with water for a lighter flavor.
- For a spicier version, consider adding a pinch of red pepper flakes.
- Serve immediately for the best texture, as leftovers may become soggy.
- To keep this gluten free, ensure the kielbasa or smoked sausage is labeled gluten free.
