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Smoked Kielbasa and Sauerkraut Skillet

Smoked kielbasa and sauerkraut skillet with a golden sear and tangy, pan-browned flavors. Sliced kielbasa caramelizes, then braises briefly in broth until the sauerkraut soaks up the drippings.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Smoked kielbasa and sauerkraut skillet
  • 14 oz smoked kielbasa sausage
  • 2 cup sauerkraut drained
  • 1 yellow onion medium, thinly sliced
  • 3 garlic cloves, minced
  • 0.5 cup chicken broth
  • 1 tbsp olive oil
  • 1 tsp caraway seeds optional
  • 1 tsp brown sugar
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
  • 0.25 fresh parsley chopped, for garnish
  • 1 stone-ground mustard for serving

Equipment

  • 1 cast iron skillet

Method
 

Sear the kielbasa
  1. Heat 1 tbsp olive oil in a large cast iron skillet over medium-high heat until shimmering.
  2. Add the smoked kielbasa slices in a single layer and sear for 2–3 minutes per side until deeply golden and caramelized, then remove to a plate and set aside.
Cook the aromatics
  1. Reduce heat to medium, add the sliced onion to the same skillet, and cook for 4–5 minutes, stirring occasionally, until softened and lightly golden.
  2. Add the minced garlic, smoked paprika, and caraway seeds, then stir and cook for 30 seconds until fragrant.
Simmer with sauerkraut
  1. Add the drained sauerkraut and brown sugar, then stir everything together and scrape up browned bits from the bottom of the pan.
  2. Pour in the chicken broth and stir to combine, then bring to a gentle simmer.
  3. Return the seared kielbasa to the skillet and nestle the slices into the sauerkraut mixture.
  4. Cook uncovered for 5–7 minutes, stirring occasionally, until the broth mostly absorbs and the flavors meld together.
  5. Taste and adjust seasoning with black pepper, then scatter fresh parsley over the top.
Serve
  1. Serve hot directly from the skillet with stone-ground mustard on the side.

Notes

For the best caramelization, don’t crowd the kielbasa—use a single layer and sear until truly golden before removing. Store leftovers in the refrigerator up to 3 days; reheat gently in the skillet with a splash of broth. Freezing is not recommended because sauerkraut texture can soften further. For a lighter option, use low-sodium chicken broth and choose a reduced-sodium kielbasa.