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Smoked Kielbasa and Sauerkraut Skillet

Smoked kielbasa and sauerkraut skillet with golden-seared sausage, caramelized onions, and a tangy sauerkraut simmer. This one-pan method deglazes browned bits with broth for a savory, deeply flavorful result in under 30 minutes.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Eastern European
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Kielbasa and sauerkraut skillet base
  • 1 lb smoked kielbasa sausage sliced into ½-inch rounds
  • 2 cup sauerkraut drained
  • 1 yellow onion large, thinly sliced
  • 3 garlic cloves, minced
  • 1 tbsp olive oil or butter
  • 1 tsp brown sugar
  • 1 tsp whole grain or Dijon mustard
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
  • 0.5 cup chicken broth
  • fresh parsley chopped, for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the kielbasa
  1. Heat olive oil or butter in a large cast iron skillet over medium-high heat until shimmering.
  2. Add the kielbasa rounds in a single layer and sear undisturbed for 2–3 minutes until deeply golden brown, then flip and sear the other side.
  3. Remove the browned kielbasa to a plate.
Caramelize the onions
  1. Reduce heat to medium and add the sliced onion, cooking for 5–7 minutes, stirring occasionally, until soft and caramelized with golden edges.
  2. Add the minced garlic and cook for 30 seconds until fragrant.
Simmer with sauerkraut
  1. Stir in the drained sauerkraut, brown sugar, mustard, smoked paprika, and black pepper, mixing well to coat everything in the pan drippings.
  2. Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits.
  3. Return the seared kielbasa to the skillet and nestle the slices into the sauerkraut mixture.
  4. Reduce heat to medium-low, cover loosely, and simmer for 8–10 minutes until heated through and the liquid has mostly reduced.
  5. Taste and adjust seasoning if needed, then garnish with fresh parsley and serve straight from the skillet.

Notes

For the best browning, keep the kielbasa in a single layer and don’t move it while searing. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a skillet over medium heat until hot. Freezing is not recommended because sauerkraut can soften further after thawing. Dietary swap: use turkey kielbasa for a lighter option while keeping the same sauerkraut-braising method.