20 Flavorful Kielbasa and Sauerkraut Recipes Perfect for Any Occasion

Craving hearty, tangy comfort food that’s as easy as it is delicious? Kielbasa and sauerkraut are a match made in flavor heaven—perfect for busy weeknights, game-day feasts, or cozy weekend meals. Whether you love it simmered, baked, or tossed in a skillet, we’ve rounded up 20 mouthwatering recipes that’ll make this classic duo your new go-to. Hungry yet? Let’s dive in!

Classic Kielbasa and Sauerkraut Skillet

This skillet dish brings together the hearty flavors of kielbasa and tangy sauerkraut in one pan. Perfect for a quick weeknight dinner that doesn’t skimp on taste.

Ingredients

• 1 lb kielbasa, sliced into 1/2-inch pieces
• 2 cups sauerkraut, drained
• 1 medium onion, thinly sliced
• 2 tbsp butter
• A splash of apple cider vinegar
• A couple of caraway seeds (optional)
• Salt and pepper, just a pinch

Instructions

1. Heat a large skillet over medium heat. Add the butter and let it melt.
2. Toss in the sliced onions. Cook until they’re soft and slightly golden, about 5 minutes. Stir occasionally to prevent burning.
3. Add the kielbasa slices to the skillet. Cook until they’re browned on both sides, about 4 minutes per side. Tip: Don’t overcrowd the pan to ensure even browning.
4. Stir in the sauerkraut and a splash of apple cider vinegar. If using, sprinkle in the caraway seeds. Mix well.
5. Reduce heat to low. Cover and let it simmer for 10 minutes, allowing the flavors to meld. Tip: If the skillet seems dry, add a tablespoon of water to prevent sticking.
6. Season with a pinch of salt and pepper. Give it a final stir. Tip: Taste and adjust seasoning if needed, but remember sauerkraut is already salty.

Flavorful and satisfying, this dish pairs wonderfully with crusty bread or over mashed potatoes. The kielbasa offers a smoky depth, while the sauerkraut adds a bright contrast.

Slow Cooker Kielbasa with Sauerkraut and Apples

Easy to make and packed with flavor, this dish combines smoky kielbasa with tangy sauerkraut and sweet apples for a comforting meal.

Ingredients

• 1 lb kielbasa, sliced into 1-inch pieces
• 4 cups sauerkraut, drained
• 2 apples, cored and sliced
• 1 onion, thinly sliced
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• A splash of apple cider vinegar
• A couple of dashes of black pepper

Instructions

1. Layer the sliced kielbasa, sauerkraut, apples, and onion in the slow cooker.
2. Sprinkle the brown sugar, caraway seeds, and black pepper over the top.
3. Drizzle with apple cider vinegar. Tip: The vinegar balances the sweetness of the apples.
4. Cover and cook on low for 6 hours or high for 3 hours. Tip: Low and slow brings out the best flavors.
5. Stir gently before serving to mix the flavors. Tip: Let it sit for 5 minutes after stirring for flavors to meld.

Great served over mashed potatoes or with a side of crusty bread. The kielbasa gets wonderfully tender, while the apples add a subtle sweetness that contrasts beautifully with the sauerkraut.

Kielbasa Sauerkraut and Potato Bake

Savor the simplicity of this hearty dish that combines smoky kielbasa, tangy sauerkraut, and tender potatoes in one pan. Perfect for busy weeknights, it’s a no-fuss meal that delivers big flavors with minimal effort.

Ingredients

– 1 lb kielbasa, sliced into 1/2-inch pieces
– 4 cups sauerkraut, drained
– 4 medium potatoes, cubed
– 1 onion, chopped
– 2 tbsp olive oil
– 1 tsp caraway seeds
– A splash of chicken broth
– Salt and pepper to season

Instructions

1. Preheat your oven to 375°F and grab a large baking dish.
2. Toss the potatoes and onion with olive oil, caraway seeds, salt, and pepper in the dish. Tip: Uniform potato cubes ensure even cooking.
3. Roast for 20 minutes until the potatoes start to soften.
4. Add the kielbasa and sauerkraut to the dish, mixing gently. Tip: Don’t skip draining the sauerkraut to avoid a soggy bake.
5. Pour a splash of chicken broth over everything to keep it moist.
6. Return to the oven for another 25 minutes, or until the potatoes are golden and the kielbasa is slightly crispy. Tip: Give it a quick stir halfway through for even browning.
Flaky potatoes, crispy kielbasa edges, and the sharpness of sauerkraut make this dish a comforting classic. Serve it straight from the oven with a dollop of mustard or alongside a crisp green salad for a complete meal.

One-Pot Kielbasa Sauerkraut and Cabbage Stew

Looking for a hearty, no-fuss meal that packs a punch of flavor? This one-pot wonder combines smoky kielbasa with tangy sauerkraut and tender cabbage for a stew that’s both comforting and easy to make.

Ingredients

• 1 lb kielbasa, sliced into half-moons
• 4 cups green cabbage, chopped
• 2 cups sauerkraut, drained
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 2 cups chicken broth
• 1 tsp caraway seeds
• A splash of apple cider vinegar
• Salt and pepper, just a pinch

Instructions

1. Heat olive oil in a large pot over medium heat. Add kielbasa and cook until lightly browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add onion and garlic to the pot. Cook until onion is translucent, about 3 minutes. Stir occasionally to prevent burning.
3. Throw in the cabbage, sauerkraut, caraway seeds, and a pinch of salt and pepper. Mix well to combine all the flavors.
4. Pour in chicken broth and a splash of apple cider vinegar. Bring to a boil, then reduce heat to low. Tip: The vinegar brightens the dish, so don’t skip it.
5. Cover and simmer for 20 minutes, or until cabbage is tender. Tip: Check halfway through to stir and adjust seasoning if needed.

Finished stew has a perfect balance of smoky, tangy, and savory flavors. Serve it with a dollop of sour cream or crusty bread on the side for a complete meal.

Grilled Kielbasa with Caramelized Sauerkraut

Just when you thought kielbasa couldn’t get any better, we’re throwing caramelized sauerkraut into the mix. This dish is a smoky, tangy, and slightly sweet game-changer that’s perfect for any grill session.

Ingredients

– 1 lb kielbasa, sliced into 1-inch pieces
– 2 cups sauerkraut, drained
– 1 tbsp butter
– 1 tbsp brown sugar
– A splash of apple cider vinegar
– A couple of caraway seeds (optional)

Instructions

1. Preheat your grill to medium-high, about 400°F.
2. While the grill heats, melt butter in a skillet over medium heat.
3. Add the sauerkraut, brown sugar, and apple cider vinegar to the skillet. Stir to combine.
4. Let the sauerkraut caramelize for about 10 minutes, stirring occasionally. Tip: If you like a bit of crunch, don’t stir too often.
5. If using, sprinkle in caraway seeds for extra flavor halfway through cooking.
6. Meanwhile, place the kielbasa slices on the grill. Cook for 4 minutes per side, or until nicely charred. Tip: Don’t overcrowd the grill to ensure even cooking.
7. Once the kielbasa is grilled and the sauerkraut is caramelized, combine them in a serving dish. Tip: Letting them sit together for a few minutes before serving enhances the flavors.
Zesty and hearty, this dish pairs the smokiness of the kielbasa with the deep, sweet tang of the sauerkraut. Serve it on a toasted bun for an unexpected twist or alongside a crisp salad to balance the richness.

Kielbasa Sauerkraut and Pierogi Casserole

Zesty and comforting, this casserole combines smoky kielbasa, tangy sauerkraut, and tender pierogi for a hearty meal. Perfect for a busy weeknight or a cozy weekend dinner.

Ingredients

• 1 lb kielbasa, sliced into 1/2-inch pieces
• 2 cups sauerkraut, drained
• 1 package (16 oz) frozen pierogi
• 1 onion, thinly sliced
• 2 tbsp butter
• A splash of chicken broth
• A couple of dashes of caraway seeds
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onions and cook until soft, about 5 minutes.
3. Add kielbasa to the skillet. Cook until lightly browned, stirring occasionally, about 5 minutes.
4. Stir in sauerkraut and caraway seeds. Cook for another 2 minutes to blend flavors.
5. Arrange frozen pierogi in a single layer in a greased 9×13 inch baking dish.
6. Pour the kielbasa and sauerkraut mixture over the pierogi. Add a splash of chicken broth to keep it moist.
7. Cover with foil and bake for 25 minutes. Then, remove foil and bake for an additional 10 minutes to crisp the edges.
8. Let it sit for 5 minutes before serving to allow flavors to meld.

Vibrant and savory, this casserole offers a delightful contrast of textures from the crispy pierogi edges to the soft sauerkraut. Serve with a dollop of sour cream or a side of applesauce for an extra touch of comfort.

Beer-Braised Kielbasa and Sauerkraut

Absolutely nothing beats the hearty combo of beer-braised kielbasa and tangy sauerkraut for a quick, flavorful meal.

Ingredients

• 1 lb kielbasa, sliced into 1-inch pieces
• 2 cups sauerkraut, drained
• 1 bottle (12 oz) of your favorite beer
• 1 tbsp olive oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• A couple of dashes of caraway seeds
• A splash of apple cider vinegar
• Salt and pepper, just a pinch

Instructions

1. Heat olive oil in a large skillet over medium heat. Tip: Use a cast iron for even heat distribution.
2. Add sliced kielbasa, cook until lightly browned, about 3-4 minutes per side. Remove and set aside.
3. In the same skillet, add onion and garlic. Cook until soft, about 5 minutes. Tip: Don’t rush this step; caramelizing the onions adds depth.
4. Stir in sauerkraut, caraway seeds, and apple cider vinegar. Cook for another 2 minutes.
5. Pour in the beer, bring to a simmer. Tip: A darker beer adds richness, but any beer works.
6. Return kielbasa to the skillet. Cover and simmer on low for 20 minutes. The sauerkraut should be tender, and the flavors melded.
7. Season with salt and pepper to finish.

When served, the kielbasa is juicy, the sauerkraut perfectly tangy with a hint of sweetness from the beer. Try it over mashed potatoes or with a side of crusty bread to soak up the sauce.

Kielbasa Sauerkraut and Mustard Sauce

A hearty dish that combines smoky kielbasa with tangy sauerkraut and a sharp mustard sauce, perfect for a quick weeknight dinner. It’s a simple yet flavorful meal that brings a taste of Eastern Europe to your table.

Ingredients

• 1 lb kielbasa, sliced into 1-inch pieces
• 2 cups sauerkraut, drained
• 1/4 cup mustard (your favorite kind)
• 1 tbsp olive oil
• A splash of apple cider vinegar
• A couple of dashes of black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add kielbasa slices. Cook until browned on both sides, about 5 minutes total.
3. Tip: Don’t overcrowd the pan to ensure even browning.
4. Stir in sauerkraut and a splash of apple cider vinegar. Cook for another 5 minutes.
5. Tip: The vinegar cuts through the richness of the kielbasa.
6. Mix in mustard and a couple of dashes of black pepper. Stir well to combine.
7. Cook for an additional 2 minutes until everything is heated through.
8. Tip: For extra flavor, let it sit for a minute off the heat before serving.

Just like that, you’ve got a dish with a perfect balance of smoky, tangy, and sharp flavors. Serve it over mashed potatoes or with a side of crusty bread to soak up the sauce.

Kielbasa Sauerkraut and Bacon Hash

Venture into a hearty meal with this kielbasa sauerkraut and bacon hash, perfect for a satisfying breakfast or dinner. It’s a savory blend of flavors that comes together in one pan.

Ingredients

• 1 lb kielbasa, sliced into half-moons
• 4 strips of bacon, chopped
• 2 cups sauerkraut, drained
• 1 large potato, diced into small cubes
• 1 onion, chopped
• A splash of olive oil
• A couple of pinches of salt and pepper

Instructions

1. Heat a large skillet over medium heat and add the chopped bacon. Cook until crispy, about 5 minutes. Remove bacon and set aside, leave the fat in the pan.
2. Add a splash of olive oil to the bacon fat, then toss in the diced potatoes. Cook for about 10 minutes, stirring occasionally, until they start to get golden and crispy.
3. Throw in the chopped onion and cook with the potatoes for another 5 minutes until the onion is soft.
4. Add the sliced kielbasa to the skillet. Cook for 5 minutes, letting it brown slightly.
5. Stir in the sauerkraut and cooked bacon. Mix everything well and cook for another 5 minutes to let the flavors meld. Season with a couple of pinches of salt and pepper to your liking.
6. Serve hot. This dish is great with a side of sour cream or atop a bed of greens for a lighter option. The hash is wonderfully crispy with a tangy kick from the sauerkraut, making it a versatile dish for any time of day.

Kielbasa Sauerkraut and Onion Tart

Must-try this savory tart that combines smoky kielbasa, tangy sauerkraut, and sweet onions in a flaky crust. It’s a hearty dish perfect for any meal.

Ingredients

• 1 pre-made pie crust, thawed if frozen
• 1 cup kielbasa, sliced into thin rounds
• 1 cup sauerkraut, drained
• 1 large onion, thinly sliced
• 2 tbsp olive oil
• 1/2 cup shredded Swiss cheese
• 2 eggs
• 1/4 cup milk
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add the onions and cook until soft and slightly caramelized, about 10 minutes.
3. Add the kielbasa to the skillet and cook for another 5 minutes until lightly browned.
4. Stir in the sauerkraut and cook for 2 minutes to blend the flavors. Remove from heat.
5. Roll out the pie crust and fit it into a 9-inch tart pan. Trim the edges.
6. Spread the kielbasa mixture evenly over the crust. Sprinkle with Swiss cheese.
7. In a bowl, whisk together eggs, milk, salt, and pepper. Pour over the tart filling.
8. Bake for 25-30 minutes until the crust is golden and the filling is set.
9. Let the tart cool for 5 minutes before slicing.

Now, the tart boasts a crispy crust with a rich, flavorful filling. Serve it warm with a dollop of sour cream for an extra tang.

Kielbasa Sauerkraut and Rye Bread Stuffing

Here’s a hearty dish that brings together smoky kielbasa, tangy sauerkraut, and robust rye bread for a stuffing that’s anything but ordinary.

Ingredients

• 1 lb kielbasa, sliced into half-moons
• 4 cups cubed rye bread, stale or toasted
• 2 cups sauerkraut, drained
• 1 large onion, diced
• 2 cloves garlic, minced
• A couple of tbsp butter
• A splash of chicken broth
• 1 tsp caraway seeds
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 350°F. Grab a large skillet.
2. Melt butter over medium heat. Toss in the onion and garlic. Sauté until they’re soft, about 5 minutes.
3. Add the kielbasa slices. Cook until they’re lightly browned, stirring occasionally, about 5 more minutes.
4. Stir in the sauerkraut and caraway seeds. Cook for another 2 minutes to blend the flavors.
5. Remove from heat. Mix in the rye bread cubes. Pour in just enough chicken broth to moisten the mixture without making it soggy.
6. Transfer everything to a greased baking dish. Cover with foil.
7. Bake for 20 minutes. Then, remove the foil and bake for another 10 minutes until the top is crispy.
8. Let it sit for 5 minutes before serving. This helps the flavors meld together.

You’ll love the contrast between the crispy top and the tender, flavorful interior. Try serving it alongside roasted meats or as a standalone dish with a dollop of sour cream.

Kielbasa Sauerkraut and Cheese Stuffed Peppers

These stuffed peppers pack a punch with smoky kielbasa, tangy sauerkraut, and gooey cheese. Perfect for a hearty meal that’s easy to whip up.

Ingredients

• 4 large bell peppers, any color
• 1 lb kielbasa, sliced into half-moons
• 2 cups sauerkraut, drained
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• A splash of olive oil
• A couple of garlic cloves, minced
• Salt and pepper, just a pinch

Instructions

1. Preheat your oven to 375°F. Grab a baking dish that fits all four peppers snugly.
2. Slice the tops off the peppers and remove the seeds. Keep the tops; they’re great for serving.
3. Heat a splash of olive oil in a pan over medium heat. Add the kielbasa and cook until slightly browned, about 5 minutes.
4. Toss in the minced garlic and sauerkraut, stirring for another 2 minutes. Tip: Let the sauerkraut get a bit crispy for extra texture.
5. Remove from heat and mix in the sour cream and half the cheese. Season with a pinch of salt and pepper.
6. Stuff each pepper with the kielbasa mixture, then top with the remaining cheese.
7. Bake for 25 minutes, or until the peppers are tender and the cheese is bubbly. Tip: Cover with foil if the cheese browns too quickly.
8. Let them sit for 5 minutes before serving. Tip: The filling will thicken as it cools, making it easier to eat.

Kielbasa brings a smoky depth, while the sauerkraut adds a tangy crunch. Serve these peppers with their tops as cute little lids for a fun presentation.

Kielbasa Sauerkraut and Lentil Soup

Warm up your kitchen with this hearty Kielbasa Sauerkraut and Lentil Soup, a perfect blend of smoky, tangy, and earthy flavors. It’s a one-pot wonder that’s both filling and straightforward to make.

Ingredients

– 1 tbsp olive oil
– 1 medium onion, diced
– 2 garlic cloves, minced
– 1 lb kielbasa, sliced into half-moons
– 2 cups sauerkraut, drained
– 1 cup dried lentils, rinsed
– 4 cups chicken broth
– A splash of apple cider vinegar
– A couple of bay leaves
– Salt and pepper, just a pinch

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Toss in kielbasa slices, cook until lightly browned, stirring occasionally.
4. Stir in sauerkraut and lentils, mix well with the kielbasa and onions.
5. Pour in chicken broth and add bay leaves, bring to a boil.
6. Reduce heat to low, cover, and simmer for 30 minutes or until lentils are tender.
7. Add a splash of apple cider vinegar, season with salt and pepper, stir.
8. Remove bay leaves before serving.
Tip: For extra flavor, let the soup sit for 10 minutes after cooking.
Tip: If the soup is too thick, add a bit more broth or water.
Tip: Serve with a dollop of sour cream for a creamy contrast.
Yummy and comforting, this soup boasts a thick texture with a punchy flavor profile. Try topping with fresh dill for a bright finish.

Kielbasa Sauerkraut and Sweet Potato Mash

Kielbasa sauerkraut and sweet potato mash brings a hearty, comforting dish to your table with minimal fuss. Perfect for those chilly evenings when you crave something satisfying yet simple.

Ingredients

• 1 lb kielbasa, sliced into rounds
• 2 cups sauerkraut, drained
• 2 large sweet potatoes, peeled and cubed
• A splash of olive oil
• A couple of tablespoons of butter
• 1/4 cup milk
• Salt and pepper to season

Instructions

1. Preheat your oven to 375°F.
2. Toss the sweet potato cubes with a splash of olive oil, salt, and pepper. Spread them on a baking sheet.
3. Roast the sweet potatoes for 25 minutes or until they’re fork-tender. Tip: Give them a stir halfway through for even cooking.
4. While the sweet potatoes roast, heat a large skillet over medium heat. Add the kielbasa slices and cook until they’re browned on both sides, about 5 minutes total.
5. Remove the kielbasa from the skillet and set aside. In the same skillet, add the sauerkraut and cook for 3 minutes to warm through.
6. Once the sweet potatoes are done, transfer them to a bowl. Add a couple of tablespoons of butter and the milk. Mash until smooth. Season with salt and pepper to taste. Tip: For extra creaminess, warm the milk before adding.
7. Combine the mashed sweet potatoes with the kielbasa and sauerkraut in the skillet. Stir gently to mix. Tip: Let it sit for a minute off the heat to let the flavors meld.

Expect a delightful contrast between the creamy sweet potatoes and the tangy sauerkraut, with the kielbasa adding a smoky depth. Serve it straight from the skillet for a rustic, family-style meal.

Kielbasa Sauerkraut and Cornbread Casserole

Tired of the same old dinner routine? This Kielbasa Sauerkraut and Cornbread Casserole is a hearty, flavorful twist that’s sure to please. It combines smoky kielbasa, tangy sauerkraut, and sweet cornbread in one dish.

Ingredients

• 1 lb kielbasa, sliced into rounds
• 2 cups sauerkraut, drained
• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 egg
• 1/4 cup vegetable oil
• A splash of water, if needed

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Spread the sliced kielbasa and drained sauerkraut evenly in the bottom of the dish.
3. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
4. Add the milk, egg, and vegetable oil to the dry ingredients. Stir until just combined. If the batter is too thick, add a splash of water.
5. Pour the cornbread batter over the kielbasa and sauerkraut, spreading it evenly.
6. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Let the casserole cool for 5 minutes before serving. This helps the layers set.

Mouthwatering and satisfying, this casserole offers a perfect balance of smoky, tangy, and sweet flavors. Serve it with a dollop of sour cream or a side of apple sauce for an extra touch of comfort.

Kielbasa Sauerkraut and Egg Noodle Skillet

Absolutely no need for fancy ingredients here—this skillet dish is all about comfort and simplicity.

Ingredients

• 1 lb kielbasa, sliced into 1/2-inch pieces
• 2 cups sauerkraut, drained
• 8 oz egg noodles
• 1 tbsp olive oil
• A splash of chicken broth
• A couple of dashes of black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat. Add kielbasa slices. Cook until lightly browned, about 5 minutes. Tip: Don’t overcrowd the skillet to ensure even browning.
2. Stir in sauerkraut and a splash of chicken broth. Cook for another 5 minutes, stirring occasionally. Tip: The broth helps to soften the sauerkraut’s tanginess.
3. Meanwhile, cook egg noodles according to package instructions until al dente. Drain and set aside. Tip: Rinsing the noodles stops the cooking process and prevents sticking.
4. Add the cooked noodles to the skillet with kielbasa and sauerkraut. Toss everything together with a couple of dashes of black pepper. Cook for 2 more minutes to let the flavors meld.

Mouthwatering and hearty, this dish offers a perfect balance of smoky, tangy, and savory flavors. Serve it straight from the skillet for a rustic touch, or pair with a crisp green salad to lighten the meal.

Kielbasa Sauerkraut and Mushroom Risotto

Here’s a hearty dish that combines smoky kielbasa, tangy sauerkraut, and earthy mushrooms into a creamy risotto. Perfect for a cozy night in.

Ingredients

• 1 cup Arborio rice
• 4 cups chicken broth, kept warm
• 1 tbsp olive oil
• 1/2 lb kielbasa, sliced into half-moons
• 1 cup sauerkraut, drained
• 1 cup mushrooms, sliced
• 1 small onion, diced
• 2 cloves garlic, minced
• A splash of white wine
• A couple of tbsp butter
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pan over medium heat. Add kielbasa and cook until browned, about 5 minutes. Remove and set aside.
2. In the same pan, add onion and garlic. Cook until soft, about 3 minutes.
3. Add mushrooms and sauerkraut. Cook for another 5 minutes until mushrooms are tender.
4. Stir in Arborio rice, coating it with the mixture. Toast for 1 minute.
5. Pour in a splash of white wine. Stir until absorbed.
6. Begin adding warm chicken broth, one ladle at a time. Stir frequently and wait until each addition is absorbed before adding the next. This should take about 20 minutes.
7. Once rice is creamy and al dente, stir in cooked kielbasa, butter, and Parmesan cheese. Season with salt and pepper.
8. Remove from heat. Let it sit for 2 minutes before serving.

Perfectly creamy with a smoky, tangy kick, this risotto is a meal on its own. Try topping with extra Parmesan or a sprinkle of fresh parsley for a pop of color.

Kielbasa Sauerkraut and Green Bean Medley

Craving something hearty yet simple? This Kielbasa Sauerkraut and Green Bean Medley is your go-to for a quick, flavorful dish.

Ingredients

• 1 lb kielbasa, sliced into 1/2 inch pieces
• 2 cups sauerkraut, drained
• 1 lb green beans, trimmed
• 1 tbsp olive oil
• 1/2 cup chicken broth
• A couple of garlic cloves, minced
• A splash of apple cider vinegar
• Salt and pepper, just a pinch

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add kielbasa slices. Cook until browned, about 5 minutes. Flip halfway through.
3. Throw in minced garlic. Stir for 30 seconds until fragrant.
4. Toss in green beans. Cook for 3 minutes, stirring occasionally.
5. Pour in chicken broth and apple cider vinegar. Bring to a simmer.
6. Add sauerkraut and a pinch of salt and pepper. Mix well.
7. Cover and simmer for 10 minutes. Stir once halfway.
8. Uncover. Cook for another 5 minutes until most liquid evaporates.

Makes a tangy, savory medley with a satisfying crunch from the green beans. Serve over mashed potatoes or with a slice of crusty bread to soak up the juices.

Kielbasa Sauerkraut and Spicy Mustard Dip

Oven-baked kielbasa with sauerkraut and a spicy mustard dip is a hearty dish that’s perfect for any gathering. It’s simple to make and packed with flavor, offering a delicious balance of smoky, tangy, and spicy notes.

Ingredients

– 1 lb kielbasa, sliced into 1-inch pieces
– 2 cups sauerkraut, drained
– 1/2 cup sour cream
– 2 tbsp spicy brown mustard
– A splash of apple cider vinegar
– A couple of dashes of hot sauce
– 1 tbsp brown sugar
– 1/2 tsp caraway seeds
– A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F.
2. In a bowl, mix the sour cream, spicy brown mustard, apple cider vinegar, hot sauce, and brown sugar until smooth. Set aside for the dip.
3. Toss the sliced kielbasa and sauerkraut with caraway seeds, salt, and pepper in a baking dish.
4. Bake for 25 minutes, stirring halfway through, until the kielbasa is browned and the sauerkraut is slightly crispy.
5. Serve the kielbasa and sauerkraut hot with the spicy mustard dip on the side.
Warm and comforting, this dish pairs wonderfully with crusty bread or over mashed potatoes for a more filling meal. The spicy mustard dip adds a creamy kick that contrasts beautifully with the smoky kielbasa and tangy sauerkraut.

Kielbasa Sauerkraut and Pretzel Bites

Out of all the comfort food combos, kielbasa and sauerkraut might just be the ultimate duo. These pretzel bites take that classic pairing and turn it into a snackable, party-ready treat.

Ingredients

• 1 lb kielbasa, sliced into 1/2-inch pieces
• 2 cups sauerkraut, drained
• 1 package of pretzel dough (or homemade if you’re feeling ambitious)
• 1 egg, beaten (for egg wash)
• A splash of olive oil
• A couple of tbsp of coarse salt
• 1/2 cup mustard, for serving

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Toss the kielbasa slices with a splash of olive oil and spread them out on the baking sheet. Roast for 10 minutes until they start to brown.
3. While the kielbasa roasts, roll out your pretzel dough and cut into small squares, about 2 inches each.
4. Place a small spoonful of sauerkraut and a piece of kielbasa in the center of each dough square. Fold the corners over the filling and pinch to seal.
5. Brush each bite with the beaten egg and sprinkle with coarse salt. This gives them that classic pretzel shine and flavor.
6. Bake for 12-15 minutes, until the pretzel dough is golden brown and the filling is hot.
7. Let them cool for a couple of minutes before serving with mustard on the side.

Vibrant in flavor, these bites offer a crunchy pretzel exterior with a juicy, tangy center. Try skewering them on toothpicks for an easy grab-and-go appetizer at your next gathering.

Conclusion

With 20 delicious ways to enjoy kielbasa and sauerkraut, there’s a recipe here for every craving and occasion! Whether you’re cooking for a crowd or a cozy night in, these flavorful dishes are sure to impress. Try one (or a few!) and let us know your favorites in the comments. Don’t forget to share this roundup on Pinterest so others can discover these tasty meals too. Happy cooking!