Description
A hearty and flavorful Kielbasa and Sauerkraut recipe featuring browned smoked sausage simmered with tender onions and tangy sauerkraut, seasoned with oregano and black pepper. This dish is perfect for a comforting meal served warm alongside crusty bread or boiled potatoes.
Ingredients
Scale
Sausage and Oil
- 1 tablespoon olive oil
- 1 pound kielbasa (or smoked sausage, sliced diagonally, ¾-inch thick)
Vegetables and Seasoning
- 2 tablespoons unsalted butter
- 1 medium white onion (sliced)
- 2 cups sauerkraut (drained)
- ¼ cup chicken broth (or water)
- ½ teaspoon dried oregano
- ¼ teaspoon black pepper
Instructions
- Brown the Kielbasa: Heat olive oil in a large skillet over medium-high heat. Add the sliced kielbasa and cook, turning occasionally, until browned on both sides, approximately 5 minutes. Remove from the skillet and set aside in a bowl.
- Sauté the Onions: Lower the heat to medium and add the unsalted butter to the same skillet. Add the sliced white onion and cook, stirring occasionally, until the onions become tender and translucent, about 5 minutes.
- Add Sauerkraut and Seasonings: Stir in the drained sauerkraut, chicken broth (or water), dried oregano, and black pepper into the skillet. Mix thoroughly to combine all ingredients.
- Simmer with Kielbasa: Return the browned kielbasa to the skillet, cover with a lid, and let everything simmer over medium-low heat for 10 to 15 minutes. Stir occasionally to ensure even heating and blend the flavors well.
- Serve Warm: Remove from heat and serve the kielbasa and sauerkraut hot, ideally accompanied by crusty bread or boiled potatoes for a complete and satisfying meal.
Notes
- Ensure the sauerkraut is well drained to prevent excess moisture in the dish.
- You can substitute chicken broth with water for a lighter flavor.
- The simmering time helps to blend flavors but avoid overcooking to maintain the sausage texture.
- For a spicier version, consider adding a pinch of crushed red pepper flakes during seasoning.
- Leftovers can be refrigerated and reheated within 3 days for best taste.
