When I’m in the mood for a quick, comforting meal, my go-to is always sauerkraut and sausage. The flavor is tangy and smoky, making it super satisfying, especially on days when you’re craving a cozy, one-pan meal. The aroma of sausages roasting and sauerkraut sizzling filled the air, making me even hungrier. It was a delicious reminder of why this dish is such a favorite of mine.
And because I like to cook in small batches, this recipe fits perfectly with my style—just enough for two servings without any food going to waste. I will forever remember the first time I made this dish; I didn’t expect the kitchen to smell so amazing.
Smoked Sausage and Kielbasa Sausage
For this dish, you have a couple of sausage options. Smoked sausage gives you that deep, smoky flavor, while kielbasa adds a bit more spice and tang. Either one works wonderfully, so it really comes down to what you’re in the mood for. Kielbasa can bring a bit of a peppery kick, while smoked sausage is usually milder and more comforting.
Feel free to use other sausages if that’s what you have on hand. Cooking for one or two means you can experiment and find out which sausage you like best with the sauerkraut.
Make Sausage and Sauerkraut at Home
What I love about this recipe is how easy it is to whip up at home. Sauerkraut and sausage are great pantry staples, and they last quite a while, so you can keep them on hand for when you need a quick meal. Since I focus on small-batch simple cooking, this recipe doesn’t require a ton of ingredients or prep work. You’re just cooking enough for yourself or maybe one other person, making it quick and manageable.
Best Time to Make Kielbasa and Sauerkraut Recipe
This sauerkraut and sausage dish is perfect when you’re short on time but still want a comforting meal, quick and easy. It’s great for fall or winter evenings when you’re craving something warm and cozy. It’s also a good option when you have leftover sauerkraut in the fridge and want to use it up in a fun, tasty way.
Sometimes, I’ll even make this dish for a weekend brunch or lunch. It’s filling, so you won’t be hungry again too soon. Cooking for one or two means you can decide when you’re in the mood for a treat like this, without worrying about a lot of leftovers.
Easy Instructions for Creating Sausage and Sauerkraut Recipe
Must-Have Tools for Your Kitchen
- Skillet: A large skillet is perfect for this recipe, allowing you to cook the sausage and sauerkraut evenly.
- Tongs: Useful for turning the sausages and mixing the sauerkraut without making a mess.
Key Ingredients:
- Sausages: You’ll need about two to three links, depending on how hungry you are.
- Sauerkraut: About a cup will do for one serving. You can always add more if you’re a big sauerkraut fan.
*Exact measurements are listed in the recipe card below.
Detailed Directions for Making Kielbasa and Sauerkraut Skillet
One: Prepare Sausage and Sauerkraut
First, get your sausages ready. Slice them into smaller pieces if you prefer, but you can also leave them whole. Next, drain your sauerkraut if it’s a bit too juicy, but keep a little liquid to add some extra flavor.
Two: Roast Sausage in Skillet
Heat your skillet over medium heat, and add a tiny bit of oil. Place the sausages in the skillet and let them cook for a few minutes, turning them over to brown all sides. This gives the sausage a nice, crispy exterior.
Three: Add Sauerkraut
Once the sausages are browned, add the sauerkraut right into the skillet. Spread it around the sausages so it cooks evenly, and let it sizzle for a couple of minutes.
Four: Cover Skillet with Foil and Bake
Cover the skillet with foil, then pop it in the oven for 40 minutes at 350 degrees Fahrenheit (180 degrees Celsius). This allows all the flavors to meld together and gives the sauerkraut time to soften and absorb the sausage’s smoky flavor.
Pro Tips for Best Results
- Drain and Wash Your Sauerkraut: Keeping a little bit of the sauerkraut liquid will help with flavor and moisture. Draining and washing it lightly will prevent the dish from becoming too soggy and remove the fermented flavor of the kraut. I personally love the flavor, so I never wash it.
- Try Adding Some Other Ingredients: If you have a little extra time, adding brown sugar when you roast the sausages gives the dish even more flavor. Fresh cabbage can also be a good addition for that additional crunch.
- Use Fresh Sauerkraut If Possible: While canned or jarred sauerkraut works well, fresh sauerkraut from the refrigerated section usually has a better taste.
Common Questions Answered
What Are the Perfect Pairings for Sauerkraut and Sausage Recipe?
This dish goes great with a slice of crusty bread or a side of mashed potatoes. You can also pair it with a fresh green salad if you want something light to balance the rich flavors. If you’re cooking for two, these sides make it a full meal that’s still quick to prepare.
What Are the Proper Storage Tips for Sauerkraut and Sausage Recipe?
Once cooled, store any leftovers in an airtight container in the fridge. This dish will last up to three days. Just reheat it in a skillet or microwave when you’re ready to eat.
You can freeze sauerkraut and sausage in a freezer-safe container. It will keep for up to three months. When you’re ready to eat it, thaw it overnight in the fridge and reheat it in a skillet until warmed through.
Additional Easy Small-Portion Recipes You’ll Love
If you enjoy delicious, small-batch cooking, you’ll love these other recipes. Each one is designed for just one or two servings, perfect for solo cooks or small families. You can try making homemade dried strawberries, which are incredibly easy to prepare. For a refreshing drink, whip up some iced karkade tea using hibiscus flowers; it’s tart and slightly sweet, making it perfect for hot days. Don’t miss out on my apricot jam recipe, this homemade jam is straightforward to prepare.
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Recipe with Sauerkraut and Sausage
Equipment
- 1 Skillet
- 1 Tongs
Ingredients
- 2 Sausages
- 3 Cups Sauerkraut
Instructions
- First, get your sausages ready. Slice them into smaller pieces if you prefer, but you can also leave them whole. Next, drain your sauerkraut if it’s a bit too juicy, but keep a little liquid to add some extra flavor.
- Heat your skillet over medium heat, and add a tiny bit of oil. Place the sausages in the skillet and let them cook for a few minutes, turning them over to brown all sides. This gives the sausage a nice, crispy exterior.
- Once the sausages are browned, add the sauerkraut right into the skillet. Spread it around the sausages so it cooks evenly, and let it sizzle for a couple of minutes.
- Cover the skillet with foil, then pop it in the oven for 40 minutes at 350 degrees Fahrenheit (180 degrees Celsius). This allows all the flavors to meld together and gives the sauerkraut time to soften and absorb the sausage’s smoky flavor.
Notes
- Drain and Wash Your Sauerkraut: Keeping a little bit of the sauerkraut liquid will help with flavor and moisture. Draining and washing it lightly will prevent the dish from becoming too soggy and remove the fermented flavor of the kraut. I personally love the flavor, so I never wash it.
- Try Adding Some Other Ingredients: If you have a little extra time, adding brown sugar when you roast the sausages gives the dish even more flavor. Fresh cabbage can also be a good addition for that additional crunch.
- Use Fresh Sauerkraut If Possible: While canned or jarred sauerkraut works well, fresh sauerkraut from the refrigerated section usually has a better taste.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
