Description
Smoky Polish kielbasa simmered with tangy sauerkraut, caramelized onions, and warm spices for a hearty, comforting one-pan classic.
Ingredients
- Polish Kielbasa: 2 pounds, sliced into rounds
- Sauerkraut: 2 pounds, drained and lightly rinsed
- Onion: 1 large, thinly sliced
- Garlic: 3 cloves, minced
- Olive Oil or Butter: 2 tablespoons
- Brown Sugar: 1 tablespoon
- Apple (optional): 1 medium, peeled and diced
- Caraway Seeds: 1 teaspoon
- Black Pepper: 1/2 teaspoon
- Bay Leaf: 1
Instructions
- Preheat Your Equipment: Place a large skillet or Dutch oven over medium heat.
- Combine Ingredients: Add oil, then brown kielbasa slices until golden on both sides. Remove and set aside.
- Prepare Your Cooking Vessel: In the same pan, sauté onion and garlic until softened and fragrant.
- Assemble the Dish: Stir in sauerkraut, brown sugar, apple (if using), caraway seeds, bay leaf, and black pepper.
- Cook to Perfection: Return kielbasa to the pan, stir, reduce heat, cover, and simmer gently for 30–40 minutes.
- Finishing Touches: Discard bay leaf, taste, and adjust seasoning with a pinch of sugar, pepper, or a little salt if needed.
- Serve and Enjoy: Spoon hot onto plates and serve with boiled potatoes or rye bread.
Notes
- Lightly rinse sauerkraut to keep tang while softening sharpness.
- Brown the sausage well for deeper smoky flavor.
- Add a splash of broth for extra moisture if the pan looks dry.
- Make ahead, flavors improve after a rest in the fridge.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 420
- Sugar: 6g
- Sodium: 1200mg
- Fat: 33g
- Saturated Fat: 12g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 80mg