Grandma's Kielbasa and Sauerkraut recipe is an easy dinner made with smoked sausage and seasoned sauerkraut baked until hot and delicious. Your whole family will love this budget friendly meal, and it's easy enough for busy weeknights!
My grandma's kielbasa and sauerkraut recipe is hearty Polish comfort food. But, you don't have to be Polish to enjoy this easy recipe.
It's good cheap eats that's perfect when you need a quick and easy dinner. I have a lot of easy kielbasa recipes on the blog, like Polish sausage dogs and baked kielbasa and pierogies, but this simple recipe is a family favorite.
My grandma used to bake her Polish sausage with sauerkraut and caraway seeds. I changed this recipe a little as my kids don't like the seeds, but you can always add them if you want.
We have an amazing Polish grocery store not far from us that makes absolutely delicious homemade kielbasa. I love this stuff, but any smoked sausage works for this recipe!I
Ingredients
You only need a few simple ingredients for kielbasa and sauerkraut. You can find them in most grocery stores, your local Polish deli, or online:
- Kielbasa smoked sausage -- any brand
- Jar sauerkraut -- Any brand, but try to get a large jar
- Brown sugar -- adds sweetness
- Dried minced onions -- or use chopped onions
- Garlic powder
- Black pepper
- Butter cut into smaller pieces
- Water or broth
How to Make Kielbasa and Sauerkraut
First, preheat your oven to 350 degrees f. Then, spray a baking dish or casserole dish with cooking spray. If you don't have cooking spray, a little olive oil will work just fine.
Next, drain and rinse your sauerkraut. This step is actually optional, but it removes a lot of the sourness from the kraut.
My family likes milder sauerkraut, but you can skip rinsing if you want the full flavor.
After rinsing the sauerkraut, squeeze as much liquid out as you can. Then, place the sauerkraut in an even layer on the bottom of the casserole dish.
Season the sauerkraut with garlic powder, minced onions, brown sugar and pepper. You can add salt, to taste, or let people add salt later. Instead of minced onions, you can add fresh chopped or sliced onion, if you prefer.
Smoked sausage has plenty of salt already, so I usually don't add any before baking.
Place butter evenly on the sauerkraut layer. Then, place sliced kielbasa over the sauerkraut. Add the water, broth or apple juice.
I like to cut the ropes of sausage into smaller pieces so they're easier to serve. But, I keep them large enough so that they don't over cook.
You can slice up the kielbasa into smaller pieces, but it will cook much faster.
Cook Time
Cover the baking dish with aluminum foil. Then, place it into the oven and bake for 45 minutes to 1 hour.
The sausage is already cooked, but it does need to be reheated to 160 degrees for safety. The total cook time may vary depending on your oven and the kind of sausages you use.
Larger links will take longer to cook.
What to Serve with it
So, what to serve with this kielbasa sauerkraut dish? You can keep it simple with a side of peas, broccoli or green beans. One great thing about this meal is that it's low carb--so having a veggie side dish keeps things healthy!
Or, serve with pierogi or mashed potatoes. You can also make kielbasa sandwiches! Just slice kielbasa a bit larger, add some bell peppers, and your favorite condiments!
Variations
This kielbasa recipe is super simple, so there are many ways to customize it to your preferences!
To offset the tangy sauerkraut, add some chopped granny smith apples or sweet apples to the dish. Sweet onions also work well with the smoky kielbasa flavor profile.
Their natural sweetness dulls the sauerkraut's sour edge without removing its bold flavor. My kids aren't a fan of sauerkraut typically, but they love it served this way!
For even more flavor, don't just use water for cooking the sauerkraut. I usually add a little broth--you can use chicken broth, vegetable broth, or whatever kind you prefer--in with the water. Or, add a splash of beer or apple juice.
Caraway seeds are often used in Polish cuisine, so sometimes I like to throw some in with the sauerkraut mixture.
How to Store
Store any leftover kielbasa and sauerkraut in an airtight container in the refrigerator, where it'll keep for 4 to 5 days. For longer storage, you can freeze it in a freezer safe container.
Reheat individual portions of kielbasa in the microwave. Larger portions can be rebaked in the oven on medium heat.
Or, you can enjoy the kielbasa cold! My daughter actually prefers cold kielbasa with ketchup. I would warm up the sauerkraut though!
Recipe
Grandma's Kielbasa and Sauerkraut Recipe
Ingredients
- 2 pounds kielbasa smoked sausage
- 1 28-oz jar sauerkraut
- 2 tablespoons brown sugar
- 1 tablespoon dried minced onions
- 1 teaspooon garlic powder
- ½ teaspoon black pepper
- 2 tablespoons butter cut into smaller pieces
- ¼ cup water
Instructions
- Preheat oven to 350°, and grease a baking dish with cooking spray
- Slice larger ropes of kielbasa into smaller pieces, about 3 inches long
- Rinse and drain sauerkraut, then place on bottom of baking dish
- Season with brown sugar, onions, garlic and pepper, and add water
- Place butter evenly over sauerkraut, and top with kielbasa
- Cover with aluminum foil and bake for 45 minutes or until sausage is cooked to 160 degrees, according to meat thermometer
Notes
Nutrition information is estimated. Please do your own calculation to fit special diets.
Nutrition
I hope you enjoy this kielbasa sausage and sauerkraut dinner as much as my family does! The savory flavors of the smoked kielbasa and sour sauerkraut make for a perfect hearty meal!
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Mary says
This was very yummy! My grandparents emigrated from Czech Lands. Grandpa and his brother had a butcher shop and made the best rope sausage. Grandma always made kraut from scratch. When we visited she would this was on the menu. Your recipe helped me find that flavor again. If you can get butcher shop sausage, it is so worth it!!!!
Dee says
Oh, I agree -- homemade sausage is the best! So glad you liked the recipe, Mary. Thanks!
KC says
Normally, while I like sauerkraut, I’m mixing it into the potatoes or taking bites with the sausage. This recipe however, pure flavor combo perfection! I was eating the kraut by the forkful. I was skeptical of the brown sugar at first but it really brings just the right amount of sweetness to the profile. Highly recommend!
Patrick says
Never tried it with the brown sugar but family said it was great that way! Will be making this one again.
Ernie says
Practically a staple for us in the winter, usually with potatoes, but always make enough for leftovers in lunches or as sandwiches.
Only things we do differently are to omit the brown sugar and instead use a finely diced apple along with the onion . . . and there must be caraway seeds. Sometimes I add a little dill, too. We've made it in the oven but find that throwing it in the crockpot on Sunday morning to have ready after the football game is hard to beat.
One other comment: this is great with any store-bought Kielbasa or smoked sausage, but if you know a butcher shop or smokehouse that makes their own, it's almost always leaner and kicks things up a notch. We found one that also makes homemade sauerkraut around the holidays, and it's more than worth the price.
jmk says
The sauerkraut is so good over mashed potatoes. We ate every bite.
Edward Barcik says
Made it for dinner, added some diced potatoes, jalapeños and onions. Really a good meal 😋
Dee says
Love the idea of adding jalapeños! So glad you enjoyed the kielbasa!
virginia says
Can this be made in a crock pot?
Dee says
Yes. Just layer the sauerkraut and kielbasa in your crock pot and cook on low for around 5-6 hours. You may need to add a little liquid to the bottom of the slow cooker, though.
Sandra Faye Maddox says
I made this for a church supper last Sunday night. It was a major hit.
Dee says
Awesome, Sandra! Thanks for the wonderful review!
Djentifer says
Love this recipe. Such an easy weeknight dinner. I have made this a few times now and the sauerkraut is the best part! Delicious!
Catherine Waldemar says
Made this for our dinner, served with mashed taters. Really delicious. I used chopped sweet onion, apple juice, brown sugar heated together with drained sauerkraut. Topped with butter pats and then kielbasa coins.
Baked for 50 minutes.
This is a keeper!
Dee says
Thank you so much for the wonderful review. Glad you liked it!
Juliane says
Yay! I can't wait to give this a try!
Krystle says
Comfort food at its finest. It reminds me of my Grandma too.
Erik says
Never had this before, loved learning all the tips!
Erin says
Whoa, this is a must-make meal!
Amanda says
I haven't had this meal in so long. This looks so good and brings back so many memories!
Dorothy Reinhold says
Took me back to my grandma's house! Can't wait to add this to the menu!
Beth says
This is real comfort food for me. I grew up on a recipe similar to this!
Dziadek Raymond Kuta says
Excellent recipe.
Try adding a few soup spoons of Cambell's pea soup to the kraft for a delicious taste variation. 🙂👍 straight from the can don't delute.
lia says
i'm polish and i approve! Yum! 😀
Edna says
Had to make this right away! Reminded me of when I was a kid myself. Had this for Sunday dinner. A hit all the way around. They even liked the sauerkraut.