There’s something undeniably comforting about the classic combo of sauerkraut and kielbasa. Whether you’re whipping up a quick weeknight dinner or craving hearty comfort food, these 34 delicious recipes offer endless inspiration to elevate this timeless pairing. Get ready to discover new favorites that will have your family asking for seconds!
Hearty Sauerkraut and Kielbasa Stew
Meticulously crafted for crisp autumn evenings, this robust stew marries the tangy complexity of fermented cabbage with the smoky richness of kielbasa, simmered to perfection in a savory broth that comforts from the first spoonful. Each ingredient harmonizes to create a deeply satisfying dish that warms both kitchen and soul.
Ingredients
For the base:
– 1 tbsp olive oil
– 1 large yellow onion, diced
– 2 cloves garlic, minced
For the stew:
– 1 lb kielbasa, sliced into ½-inch rounds
– 4 cups sauerkraut, drained
– 4 cups chicken broth
– 2 medium potatoes, peeled and cubed
– 1 tsp caraway seeds
– 1 bay leaf
– ½ tsp black pepper
Instructions
1. Heat 1 tbsp olive oil in a large Dutch oven over medium heat until shimmering.
2. Add 1 diced yellow onion and sauté for 5 minutes, stirring occasionally, until translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
4. Add 1 lb sliced kielbasa and brown for 4 minutes per side, developing a caramelized crust.
5. Pour in 4 cups drained sauerkraut, stirring to combine with the sausage and aromatics.
6. Add 4 cups chicken broth, 2 cubed potatoes, 1 tsp caraway seeds, 1 bay leaf, and ½ tsp black pepper.
7. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
8. Remove the bay leaf and discard it after cooking.
9. Ladle the stew into bowls and serve immediately.
Warm and hearty, this stew boasts tender potatoes that melt against the toothsome kielbasa, while the sauerkraut lends a bright acidity that cuts through the richness. For a rustic presentation, serve it in hollowed-out bread bowls, or garnish with fresh dill to enhance its aromatic depth.
Slow Cooker Kielbasa and Sauerkraut Dinner
Crafted with care, this slow-cooked masterpiece transforms humble ingredients into a symphony of savory flavors, where smoky kielbasa melds beautifully with tangy sauerkraut in a dish that promises both comfort and sophistication. Perfect for busy weeknights or leisurely gatherings, it requires minimal effort yet delivers maximum satisfaction, allowing the slow cooker to work its magic while you attend to other matters. Each bite offers a harmonious blend of textures and tastes that evoke warmth and nostalgia, making it an ideal centerpiece for autumnal meals.
Ingredients
For the base:
– 1 pound kielbasa, sliced into 1/2-inch rounds
– 32 ounces sauerkraut, drained
– 1 large yellow onion, thinly sliced
– 2 cloves garlic, minced
For the liquid mixture:
– 1 cup chicken broth
– 1/4 cup apple cider vinegar
– 2 tablespoons brown sugar
– 1 teaspoon caraway seeds
– 1/2 teaspoon black pepper
Instructions
1. Place the sliced kielbasa, drained sauerkraut, sliced onion, and minced garlic into a 6-quart slow cooker.
2. In a medium bowl, whisk together the chicken broth, apple cider vinegar, brown sugar, caraway seeds, and black pepper until the sugar dissolves completely.
3. Pour the liquid mixture evenly over the ingredients in the slow cooker.
4. Gently stir all components to ensure they are well combined and evenly distributed.
5. Cover the slow cooker with its lid and cook on low heat for 6 hours or on high heat for 3 hours, until the onions are translucent and the flavors have melded.
6. After cooking, let the dish rest for 10 minutes with the lid off to allow the flavors to settle and the sauce to thicken slightly.
7. Serve hot directly from the slow cooker, ensuring each portion includes a mix of kielbasa, sauerkraut, and onions.
Hearty and robust, this dish features tender kielbasa with a slight bite, contrasted by the soft, tangy sauerkraut that absorbs the sweet and savory broth. For a creative twist, serve it over buttery mashed potatoes or alongside crusty rye bread to soak up the flavorful juices, enhancing the overall dining experience with complementary textures.
Sheet Pan Kielbasa with Roasted Sauerkraut
Yielded by the humble sheet pan, this elegant yet effortless dish transforms simple ingredients into a symphony of savory flavors. Perfectly caramelized kielbasa mingles with tangy, roasted sauerkraut, creating a comforting meal that feels both rustic and refined.
Ingredients
For the sheet pan:
– 1 pound kielbasa, sliced into 1-inch rounds
– 1 (32-ounce) jar sauerkraut, drained
– 2 tablespoons olive oil
– 1 teaspoon caraway seeds
– 1/2 teaspoon black pepper
Instructions
1. Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
2. In a large bowl, combine the drained sauerkraut, olive oil, caraway seeds, and black pepper, tossing thoroughly to coat evenly.
3. Spread the seasoned sauerkraut in a single layer on the prepared sheet pan, ensuring it is not overcrowded to promote even roasting.
4. Arrange the kielbasa rounds evenly over the sauerkraut, spacing them apart to allow for proper browning.
5. Roast in the preheated oven for 25–30 minutes, or until the kielbasa is golden brown and the sauerkraut edges are crisp and lightly caramelized.
6. Remove from the oven and let rest for 5 minutes before serving to allow the flavors to meld. Warm and hearty, this dish boasts a delightful contrast of juicy, smoky sausage against the crisp, tangy sauerkraut, with caraway seeds adding an aromatic depth. Serve it alongside crusty bread to soak up the savory juices or atop a bed of creamy mashed potatoes for a comforting twist.
Skillet Kielbasa and Sauerkraut Stir-Fry
Glistening with savory appeal, this skillet kielbasa and sauerkraut stir-fry marries smoky sausage with tangy fermented cabbage in a quick, one-pan wonder that transforms humble ingredients into a weeknight masterpiece. Perfectly balanced and deeply satisfying, it delivers robust flavor with minimal effort, making it an ideal choice for busy evenings when comfort and quality are paramount.
Ingredients
For the stir-fry:
– 1 lb kielbasa sausage, sliced into ½-inch rounds
– 1 tbsp olive oil
– 1 large onion, thinly sliced
– 2 cups sauerkraut, drained
– 1 tsp caraway seeds
– ½ tsp black pepper
For finishing:
– 2 tbsp chopped fresh parsley
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb sliced kielbasa in a single layer and cook until browned on both sides, approximately 4-5 minutes per side, rendering the fat for richer flavor.
3. Remove kielbasa with a slotted spoon, leaving the rendered fat in the skillet.
4. Add 1 thinly sliced large onion to the skillet and sauté until translucent and lightly golden, about 5-7 minutes, stirring occasionally to prevent burning.
5. Stir in 2 cups drained sauerkraut, 1 tsp caraway seeds, and ½ tsp black pepper, cooking for 3-4 minutes to meld the flavors and slightly caramelize the sauerkraut.
6. Return the browned kielbasa to the skillet, tossing to combine and heat through for 2 minutes.
7. Remove from heat and garnish with 2 tbsp chopped fresh parsley for a fresh, herbal note.
Lusciously tender kielbasa contrasts with the crisp-tangy sauerkraut, creating a harmonious blend of smoky, sour, and savory notes. Serve over buttered egg noodles or alongside crusty rye bread to soak up the flavorful juices, or top with a dollop of sour cream for added richness.
Kielbasa and Sauerkraut Casserole
Warm, hearty, and brimming with rustic charm, this kielbasa and sauerkraut casserole brings together smoky sausage and tangy fermented cabbage in a comforting one-dish meal that’s perfect for crisp autumn evenings. With layers of savory flavor and a golden, bubbly finish, it’s a dish that feels both nostalgic and elegantly satisfying.
Ingredients
For the base:
– 1 lb kielbasa sausage, sliced into ½-inch rounds
– 1 (32 oz) jar sauerkraut, drained
– 1 large yellow onion, thinly sliced
– 2 tbsp unsalted butter
For the sauce:
– 1 cup chicken broth
– ½ cup dry white wine
– 1 tbsp whole grain mustard
– 1 tsp caraway seeds
– ½ tsp black pepper
For topping:
– 1 cup shredded Swiss cheese
– ¼ cup panko breadcrumbs
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Melt 2 tbsp unsalted butter in a large skillet over medium heat.
3. Add 1 thinly sliced large yellow onion and sauté for 5–7 minutes, until softened and lightly golden.
4. Stir in 1 lb sliced kielbasa and cook for 4–5 minutes, until lightly browned.
5. Tip: For deeper flavor, let the kielbasa develop a slight crust before moving to the next step.
6. Add 1 drained 32 oz jar sauerkraut and toss to combine with the sausage and onions.
7. In a small bowl, whisk together 1 cup chicken broth, ½ cup dry white wine, 1 tbsp whole grain mustard, 1 tsp caraway seeds, and ½ tsp black pepper.
8. Pour the sauce mixture over the sauerkraut and sausage in the skillet.
9. Simmer for 3–4 minutes, allowing the flavors to meld.
10. Transfer the entire mixture to the prepared baking dish and spread evenly.
11. Sprinkle 1 cup shredded Swiss cheese evenly over the top.
12. Top with ¼ cup panko breadcrumbs for a crisp finish.
13. Tip: For extra crunch, toast the panko lightly in a dry pan before sprinkling.
14. Bake uncovered at 375°F for 25–30 minutes, until the cheese is melted and bubbly and the edges are golden.
15. Tip: Let the casserole rest for 5 minutes before serving to allow the layers to set.
16. Remove from the oven and let stand for 5 minutes.
Each bite delivers a wonderful contrast of tender, tangy sauerkraut and juicy, smoky kielbasa, all brought together by the rich, cheesy topping. Enjoy it straight from the oven with a side of crusty rye bread or over buttery egg noodles for a truly comforting meal.
Polish Sauerkraut and Kielbasa Soup
Savor the comforting embrace of Polish Sauerkraut and Kielbasa Soup, a rustic yet refined dish that marries tangy fermented cabbage with smoky sausage in a soul-warming broth. This Eastern European classic offers a delightful balance of savory depth and bright acidity, perfect for crisp autumn evenings or cozy winter gatherings.
Ingredients
For the soup base:
– 1 tablespoon olive oil
– 1 large yellow onion, diced
– 2 cloves garlic, minced
– 1 pound kielbasa sausage, sliced into ½-inch rounds
– 4 cups chicken broth
– 2 cups water
For finishing:
– 1 pound sauerkraut, drained
– 1 teaspoon caraway seeds
– 2 bay leaves
– ½ teaspoon black pepper
– 1 tablespoon chopped fresh dill
Instructions
1. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat until shimmering.
2. Add diced onion and cook for 5-7 minutes until translucent, stirring occasionally.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add kielbasa slices and cook for 4-5 minutes until lightly browned on both sides.
5. Pour in 4 cups chicken broth and 2 cups water, scraping the bottom to release any browned bits.
6. Stir in drained sauerkraut, 1 teaspoon caraway seeds, 2 bay leaves, and ½ teaspoon black pepper.
7. Bring to a boil, then reduce heat to low and simmer uncovered for 30 minutes.
8. Remove from heat and discard bay leaves.
9. Stir in 1 tablespoon chopped fresh dill just before serving.
Hearty and satisfying, this soup features tender kielbasa slices swimming in a tangy, aromatic broth with the distinctive crunch of sauerkraut. Serve it piping hot with a dollop of sour cream and crusty rye bread for dipping, allowing the creamy contrast to complement the soup’s vibrant acidity.
Baked Kielbasa with Caramelized Sauerkraut
Nestled within the heart of autumn’s embrace, this dish marries smoky kielbasa with deeply caramelized sauerkraut, creating a symphony of savory and tangy notes that comfort the soul. Perfect for crisp evenings, it transforms humble ingredients into an elegant, one-pan masterpiece.
Ingredients
For the kielbasa and sauerkraut:
– 1 lb kielbasa sausage, sliced into 1/2-inch rounds
– 1 (16 oz) jar sauerkraut, drained
– 1 large onion, thinly sliced
– 2 tbsp unsalted butter
– 1 tbsp brown sugar
– 1/2 cup chicken broth
– 1 tsp caraway seeds
– Salt and black pepper to taste
For baking:
– 1 tbsp olive oil
Instructions
1. Preheat your oven to 375°F to ensure even cooking throughout the baking process.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the sliced kielbasa and cook for 4-5 minutes, turning occasionally, until browned on both sides; remove and set aside.
4. Tip: Do not overcrowd the skillet to achieve a proper sear on the kielbasa.
5. In the same skillet, melt 2 tbsp unsalted butter over medium heat.
6. Add the thinly sliced onion and cook for 8-10 minutes, stirring occasionally, until softened and golden.
7. Stir in 1 tbsp brown sugar and cook for 1-2 minutes until caramelized, enhancing the sweetness.
8. Add the drained sauerkraut, 1/2 cup chicken broth, and 1 tsp caraway seeds; season with salt and black pepper to taste.
9. Tip: Use a wooden spoon to scrape up any browned bits from the bottom of the skillet for added flavor.
10. Cook for 5-7 minutes, stirring occasionally, until the liquid has reduced slightly.
11. Nestle the browned kielbasa into the sauerkraut mixture in the skillet.
12. Transfer the skillet to the preheated oven and bake uncovered for 20-25 minutes, until bubbly and lightly browned on top.
13. Tip: Check at the 20-minute mark to avoid overcooking; the sauerkraut should be tender but not mushy.
14. Remove from the oven and let rest for 5 minutes before serving.
Remarkably tender and richly flavored, the kielbasa offers a smoky contrast to the sweet, tangy sauerkraut, with a texture that is both hearty and melt-in-your-mouth. Serve it over creamy mashed potatoes or alongside crusty bread to soak up the savory juices, making it a standout centerpiece for any fall gathering.
Kielbasa and Sauerkraut Pasta Bake
Masterfully blending the hearty traditions of Eastern European cuisine with the comforting appeal of pasta, this kielbasa and sauerkraut bake transforms humble ingredients into an elegant, satisfying casserole. The tangy sauerkraut cuts through the richness of the smoked sausage, while the creamy sauce and melted cheese create a harmonious balance of flavors. Perfect for weeknight dinners or casual entertaining, this dish delivers sophistication without complexity.
Ingredients
For the pasta and assembly:
– 12 ounces penne pasta
– 1 pound kielbasa, sliced into ½-inch rounds
– 2 cups sauerkraut, drained
– 1½ cups shredded Gruyère cheese
– ½ cup panko breadcrumbs
– 2 tablespoons unsalted butter, melted
For the sauce:
– 3 tablespoons unsalted butter
– 3 tablespoons all-purpose flour
– 2 cups whole milk, warmed
– ½ teaspoon smoked paprika
– ¼ teaspoon ground black pepper
– ¼ teaspoon kosher salt
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a rolling boil and cook the penne according to package directions until al dente, about 9-10 minutes.
3. Drain the pasta thoroughly and set aside.
4. While the pasta cooks, heat a large skillet over medium-high heat and brown the kielbasa slices for 4-5 minutes per side until lightly crisped.
5. Remove the kielbasa from the skillet and set aside, reserving 1 tablespoon of rendered fat in the pan.
6. In the same skillet, melt 3 tablespoons of butter over medium heat.
7. Whisk in 3 tablespoons of flour and cook for 1 minute until golden and fragrant.
8. Gradually pour in 2 cups of warmed milk, whisking constantly to prevent lumps.
9. Continue cooking the sauce for 3-4 minutes until thickened enough to coat the back of a spoon.
10. Stir in ½ teaspoon smoked paprika, ¼ teaspoon black pepper, and ¼ teaspoon kosher salt.
11. Combine the drained pasta, browned kielbasa, drained sauerkraut, and prepared sauce in a large mixing bowl.
12. Transfer the mixture to the prepared baking dish and spread evenly.
13. Top with 1½ cups of shredded Gruyère cheese.
14. In a small bowl, mix ½ cup panko breadcrumbs with 2 tablespoons of melted butter.
15. Sprinkle the buttered breadcrumbs evenly over the cheese layer.
16. Bake uncovered for 25-30 minutes until the top is golden brown and the sauce is bubbling around the edges.
17. Let the bake rest for 5 minutes before serving to allow the sauce to set.
Final thoughts: Fusing the smoky depth of kielbasa with the bright acidity of sauerkraut creates a remarkably complex flavor profile that belies its simple preparation. The creamy sauce clings to every noodle while the crispy breadcrumb topping provides delightful textural contrast. For an elegant presentation, serve individual portions garnished with fresh chopped parsley and a dollop of crème fraîche to complement the dish’s richness.
Grilled Kielbasa with Sauerkraut Relish
Fusing smoky, savory notes with a tangy, crisp counterpoint, this grilled kielbasa with sauerkraut relish offers a delightful interplay of flavors and textures. Perfect for autumn gatherings or a hearty weeknight meal, it brings a touch of rustic elegance to any table. The combination of charred sausage and bright, fermented cabbage creates a dish that is both comforting and refreshing.
Ingredients
For the grilled kielbasa:
– 1 lb kielbasa sausage
– 1 tbsp olive oil
For the sauerkraut relish:
– 2 cups sauerkraut, drained
– 1/2 cup diced red onion
– 1/4 cup chopped fresh dill
– 2 tbsp apple cider vinegar
– 1 tbsp honey
– 1 tsp caraway seeds
Instructions
1. Preheat an outdoor grill or grill pan to medium-high heat (400°F).
2. Brush the kielbasa sausage evenly with 1 tablespoon of olive oil to prevent sticking and enhance browning.
3. Place the kielbasa on the preheated grill and cook for 5-7 minutes per side, turning occasionally, until it is deeply charred and reaches an internal temperature of 160°F.
4. While the kielbasa grills, combine 2 cups of drained sauerkraut, 1/2 cup of diced red onion, 1/4 cup of chopped fresh dill, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, and 1 teaspoon of caraway seeds in a medium bowl.
5. Stir the sauerkraut relish mixture thoroughly until all ingredients are well incorporated and the honey is dissolved.
6. Remove the grilled kielbasa from the heat and let it rest for 3 minutes before slicing to allow the juices to redistribute.
7. Slice the kielbasa into 1/2-inch thick pieces and serve immediately topped with the sauerkraut relish.
Kielbasa’s juicy, smoky richness pairs beautifully with the relish’s crunchy, tangy sharpness, creating a harmonious balance in every bite. For a creative twist, serve it on toasted rye bread with a dollop of whole-grain mustard, or alongside roasted potatoes for a more substantial meal.
One-Pot Kielbasa and Sauerkraut Skillet
Radiant with rustic charm, this one-pot kielbasa and sauerkraut skillet melds smoky, savory, and tangy notes into a deeply satisfying dish that comes together with elegant simplicity. Perfect for busy weeknights yet sophisticated enough for casual entertaining, it transforms humble ingredients into a comforting culinary masterpiece.
Ingredients
– For the base: 1 tablespoon olive oil, 1 pound kielbasa sausage (sliced into ½-inch rounds), 1 large yellow onion (thinly sliced)
– For simmering: 1 pound sauerkraut (drained), 2 cups low-sodium chicken broth, 1 teaspoon caraway seeds, ½ teaspoon black pepper
– For finishing: 2 tablespoons chopped fresh parsley
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 pound sliced kielbasa and cook until browned on both sides, 4–5 minutes per side, rendering its flavorful fats.
3. Tip: Avoid overcrowding the skillet to ensure proper browning and caramelization.
4. Transfer kielbasa to a plate, leaving drippings in the skillet.
5. Add 1 thinly sliced large yellow onion and sauté until softened and golden, 6–8 minutes, stirring occasionally.
6. Stir in 1 pound drained sauerkraut, 2 cups low-sodium chicken broth, 1 teaspoon caraway seeds, and ½ teaspoon black pepper.
7. Bring the mixture to a simmer over medium-high heat, then reduce heat to low.
8. Cover and cook for 20 minutes, allowing flavors to meld and sauerkraut to tenderize.
9. Tip: For a richer depth, deglaze the skillet with a splash of broth after sautéing the onions to incorporate any browned bits.
10. Return the browned kielbasa to the skillet, stirring to combine, and simmer uncovered for 5 minutes to heat through.
11. Tip: Let the dish rest off the heat for 3–4 minutes before serving to allow the flavors to fully integrate.
12. Garnish with 2 tablespoons chopped fresh parsley.
Succulent and robust, this skillet boasts a harmonious blend of smoky kielbasa and tangy sauerkraut, with a tender-yet-substantial texture that holds up beautifully. Serve it over buttery mashed potatoes or alongside crusty rye bread to soak up the savory broth, or top with a dollop of sour cream for a cooling contrast.
Creamy Kielbasa and Sauerkraut Gratin
On brisk autumn evenings, few dishes offer the comforting embrace of this creamy, savory gratin that transforms humble kielbasa and tangy sauerkraut into an elegant centerpiece. Our version layers rich béchamel with caramelized onions and smoky sausage beneath a golden, crisp topping. It’s a sophisticated twist on classic flavors, perfect for both weeknight dinners and festive gatherings.
Ingredients
For the base:
– 1 lb kielbasa sausage, sliced into ½-inch rounds
– 2 cups sauerkraut, drained and squeezed dry
– 1 large yellow onion, thinly sliced
– 2 tbsp unsalted butter
For the béchamel sauce:
– 3 tbsp unsalted butter
– ¼ cup all-purpose flour
– 2 cups whole milk, warmed to 110°F
– ½ tsp ground black pepper
– ¼ tsp grated nutmeg
For the topping:
– 1 cup panko breadcrumbs
– ½ cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Melt 2 tbsp butter in a large skillet over medium heat, then add the sliced onion and cook for 8–10 minutes until softened and golden brown, stirring occasionally.
3. Add the kielbasa slices to the skillet and cook for 5–7 minutes until lightly browned on both sides.
4. Stir in the drained sauerkraut and cook for 2 minutes to combine; remove from heat and spread evenly in the prepared baking dish.
5. In a saucepan, melt 3 tbsp butter over medium heat, then whisk in the flour and cook for 1 minute until smooth and bubbly.
6. Gradually pour in the warmed milk, whisking constantly to prevent lumps, and bring to a simmer.
7. Cook the sauce for 3–5 minutes, stirring frequently, until thickened enough to coat the back of a spoon.
8. Remove from heat and stir in the black pepper and nutmeg, then pour the béchamel evenly over the sausage mixture in the baking dish.
9. In a small bowl, combine the panko breadcrumbs, Parmesan cheese, and parsley, then sprinkle this mixture over the top of the gratin.
10. Bake for 25–30 minutes until the topping is golden brown and the edges are bubbling.
11. Let the gratin rest for 5 minutes before serving to allow the sauce to set.
A harmonious blend of creamy, tangy, and savory notes, this gratin delights with its crisp topping giving way to a luscious, molten interior. Serve it alongside a crisp green salad or crusty bread to soak up every bit of the rich sauce, and consider garnishing with extra parsley for a fresh contrast.
Kielbasa and Sauerkraut Stuffed Peppers
Nestled within vibrant bell peppers, a hearty filling of savory kielbasa and tangy sauerkraut creates a comforting dish that marries rustic flavors with elegant presentation. Perfect for autumn gatherings, these stuffed peppers offer a satisfying blend of smoky, acidic, and sweet notes, all baked to tender perfection. Their golden-brown tops and aromatic steam promise a meal that is both visually appealing and deeply flavorful.
Ingredients
For the peppers:
– 4 large bell peppers (any color), halved lengthwise and seeded
– 1 tablespoon olive oil
– 1/2 teaspoon salt
For the filling:
– 1 pound kielbasa sausage, sliced into 1/4-inch rounds
– 2 cups sauerkraut, drained
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup cooked white rice
– 1/2 cup chicken broth
– 1 teaspoon caraway seeds
– 1/4 teaspoon black pepper
For topping:
– 1/2 cup shredded mozzarella cheese
Instructions
1. Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
2. Arrange the pepper halves cut-side up in the prepared dish, drizzle with 1 tablespoon olive oil, and sprinkle with 1/2 teaspoon salt.
3. Bake the peppers for 15 minutes at 375°F to soften them slightly.
4. While the peppers bake, heat a large skillet over medium-high heat and add the sliced kielbasa; cook for 5-7 minutes, stirring occasionally, until browned and crispy.
5. Tip: Render the kielbasa fat fully for added flavor in the filling.
6. Remove the kielbasa from the skillet and set aside, leaving about 1 tablespoon of fat in the pan.
7. Add the diced onion to the skillet and sauté for 4-5 minutes over medium heat until translucent.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Add the drained sauerkraut, cooked rice, chicken broth, caraway seeds, and black pepper to the skillet, mixing well to combine.
10. Tip: Squeeze excess liquid from the sauerkraut to prevent a soggy filling.
11. Fold in the cooked kielbasa and simmer the mixture for 3-4 minutes over low heat until the liquid is absorbed.
12. Remove the peppers from the oven and evenly divide the filling among them, pressing it down gently.
13. Sprinkle the shredded mozzarella cheese over the top of each stuffed pepper.
14. Return the dish to the oven and bake for 20-25 minutes at 375°F, or until the cheese is melted and golden brown and the peppers are tender when pierced with a fork.
15. Tip: Let the peppers rest for 5 minutes before serving to allow the flavors to meld.
16. Remove from the oven and serve warm.
Yielding a delightful contrast of textures, the tender peppers give way to a robust, savory filling with a hint of tang from the sauerkraut. For a creative twist, top with a dollop of sour cream and fresh dill before serving, enhancing the dish’s richness and adding a fresh, herbal note.
Classic Kielbasa with Sauerkraut Sub
Nestled within the realm of comforting, hearty sandwiches, the classic kielbasa with sauerkraut sub marries smoky, savory sausage with tangy, fermented cabbage for a deeply satisfying meal. This elevated take transforms humble ingredients into a polished dish perfect for autumn gatherings or a cozy weeknight dinner, offering layers of flavor that delight the palate with each bite.
Ingredients
For the kielbasa and sauerkraut:
– 1 pound kielbasa sausage, sliced into 1/2-inch rounds
– 2 cups sauerkraut, drained
– 1 tablespoon olive oil
– 1/2 cup chicken broth
– 1 teaspoon caraway seeds
For assembling the sub:
– 4 sub rolls, split lengthwise
– 4 slices provolone cheese
– 2 tablespoons butter, softened
Instructions
1. Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add 1 pound sliced kielbasa to the skillet and cook for 4-5 minutes per side until browned and slightly crispy, turning once for even browning.
3. Tip: Avoid overcrowding the skillet to ensure the kielbasa develops a good sear rather than steaming.
4. Pour in 1/2 cup chicken broth and 2 cups drained sauerkraut, stirring to combine.
5. Sprinkle 1 teaspoon caraway seeds over the mixture for an aromatic depth.
6. Reduce heat to low, cover the skillet, and simmer for 15 minutes to allow flavors to meld and sauerkraut to soften.
7. Tip: Simmering covered helps retain moisture and infuse the sauerkraut with the broth and sausage juices.
8. While simmering, preheat your oven to 350°F and place the split sub rolls on a baking sheet.
9. Lightly toast the sub rolls in the oven for 3-4 minutes until just crisp but not browned.
10. Remove the rolls from the oven and spread 2 tablespoons softened butter evenly on the inside surfaces.
11. Divide the kielbasa and sauerkraut mixture evenly among the 4 sub rolls.
12. Top each with 1 slice provolone cheese.
13. Return the assembled subs to the oven and bake at 350°F for 5 minutes until the cheese is melted and bubbly.
14. Tip: For extra crispiness, broil the subs for the final 1-2 minutes, watching closely to prevent burning.
15. Remove from the oven and let cool for 2 minutes before serving.
Yielding a harmonious blend of textures and flavors, this sub features the snap of perfectly cooked kielbasa against the tender, tangy sauerkraut, all embraced by a buttery, crisp roll. Serve it alongside a crisp pickle spear and a dollop of spicy mustard for an extra kick, or pair with a light salad to balance the richness for a complete, satisfying meal.
Savory Kielbasa and Sauerkraut Galette
Savory kielbasa and sauerkraut unite in this rustic galette, where a flaky, buttery crust envelops the tangy, smoky filling with elegant simplicity. This dish transforms humble ingredients into a sophisticated centerpiece, perfect for autumn gatherings or cozy weeknight dinners.
Ingredients
For the crust:
– 1 1/4 cups all-purpose flour
– 1/2 cup unsalted butter, cold and cubed
– 1/4 tsp salt
– 4 tbsp ice water
For the filling:
– 12 oz kielbasa sausage, sliced into 1/4-inch rounds
– 2 cups sauerkraut, drained and squeezed dry
– 1/2 cup onion, thinly sliced
– 1 tbsp olive oil
– 1/4 tsp caraway seeds
– 1 egg, beaten (for egg wash)
Instructions
1. Combine 1 1/4 cups all-purpose flour, 1/2 cup cold cubed unsalted butter, and 1/4 tsp salt in a food processor; pulse until mixture resembles coarse crumbs.
2. Add 4 tbsp ice water gradually while pulsing until dough just comes together (tip: avoid overmixing to keep crust flaky).
3. Form dough into a disk, wrap in plastic, and refrigerate for 30 minutes at 40°F.
4. Heat 1 tbsp olive oil in a skillet over medium heat; add 1/2 cup sliced onion and sauté for 5 minutes until translucent.
5. Add 12 oz sliced kielbasa and cook for 6–7 minutes until lightly browned, stirring occasionally.
6. Stir in 2 cups drained sauerkraut and 1/4 tsp caraway seeds; cook for 3 minutes, then remove from heat and let cool.
7. Preheat oven to 375°F and line a baking sheet with parchment paper.
8. Roll chilled dough on a floured surface into a 12-inch circle about 1/8-inch thick (tip: roll from center outward for even thickness).
9. Spread filling over dough, leaving a 2-inch border around edges.
10. Fold edges of dough over filling, pleating as you go to create a rustic crust.
11. Brush dough edges with beaten egg wash for a golden finish.
12. Bake for 30–35 minutes until crust is golden brown and filling is bubbly (tip: rotate pan halfway through for even browning).
13. Let cool on a wire rack for 10 minutes before slicing.
Delightfully crisp and golden, the buttery crust contrasts with the tender, tangy filling, offering a harmonious blend of smoky sausage and fermented cabbage. Serve warm with a dollop of sour cream or alongside a simple green salad for a complete meal that celebrates comfort with elegance.
Conclusion
Zesty and satisfying, this collection proves sauerkraut and kielbasa are a match made in comfort food heaven. We hope these recipes inspire your next cozy meal—give one a try, share your favorite in the comments, and pin this roundup to your Pinterest board for easy access. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
