I’m a huge fan of taking culinary detours to try cuisines of all regions and nationalities. We have been enjoying homemade Polish food as of late, so here is how we do Kielbasa and Sauerkraut.
You may brown the kielbasa in a cast iron skillet to get an extra browned and crispy exterior. However, this dish can easily be made all in one large non-stick pan, and of course that is less to clean!
This dish is so easy. I hope you give it a try especially if you’re looking for a changeup to your eats. Variety makes eating so much more joyful, don’t you think?
Kielbasa and Sauerkraut
Course: MainCuisine: PolishDifficulty: EasyServings
6-8
servingsPrep time
10
minutesCooking time
25
minutesIngredients
2 Tbsp. unsalted butter
1.5 lbs. kielbasa
2 lbs. sauerkraut, drained
Directions
- In a cast iron skillet or non-stick skillet over medium heat, add 1 Tbsp. butter. Once melted, add half of the kielbasa. Space out evenly. Do not overcrowd the pan.
- Brown on both sides, about 5-7 minutes total. Remove to a plate. Repeat with additional butter and other half of the kielbasa.
- If kielbasa was browned in a cast iron skillet, heat up a large non-stick pan over low heat and add sauerkraut. Add kielbasa and cook until heated through. About 15 minutes. If kielbasa was browned in a large non-stick skillet, add sauerkraut directly to that pan. Return kielbasa to the pan and heat through for about 15 minutes. Serve immediately.
