Recipe: Kielbasa with Sauerkraut

This classic dish is great anytime of the year, but especially good on cold winter nights. Giving the kielbasa and the onions a good amount of color at the start insures the depth of flavor needed to stand up against the brightness of the sauerkraut. Remember to use fresh sauerkraut from the deli section and not the stuff on the shelf. Of course you can use the shelf stuff, but fresh sauerkraut is far superior and homemade is best. Learn how to make your own sauerkraut at home here


Yields:  6 servings


12 oz package Kielbasa Sausage, cut into 1 inch pieces

1 medium onion, diced

3 Cloves of Garlic, minced

1 TBS Vegetable oil

1 TBS Butter

1 cup White wine, beer or stock

1 (24 oz) Jar Sauerkraut in brine, drained.  About 12 oz final weight



In a deep skillet or dutch oven, melt butter and oil over medium high heat. Add kielbasa and sauté flipping a few times to brown. Remove kielbasa from pan and set aside.  


Sauté onions until golden brown then add the garlic and cook for a minute longer until fragrant. Add remaining ingredients, cover and simmer over low heat for 1 hour.    


Brent McCoy1 Comment