Let’s Talk About This Skillet Dinner – The Real Story
Okay, so first things first: if you’ve ever stopped by my kitchen on a rainy Tuesday—chances are you’ve already been corralled into helping me chop onions for this Kielbasa and Sauerkraut Skillet Dinner. It’s the kind of meal I started making when I moved out on my own, mostly ‘cause it’s cheap (and forgiving when you get distracted and, say, forget to stir for a minute or two). Full disclosure: the first time I made this, I kind of charred the sausages, but you know what? Everyone still ate it, and honestly, a little crisp isn’t the end of the world. Also, nothing brings my family to the table faster than the smell of sizzling kielbasa—it just has that old-world, cozy-up feel that somehow makes even a rented apartment kitchen feel like your grandma’s house.
Why I Keep Making This (Even When I’m Tired…)
I make this when I’m not in the mood to argue about dinner—because everyone just goes for second helpings. Plus, my daughter (who usually picks onions out of everything) actually likes the onions in this. Go figure. Sometimes the sauerkraut smell can be a bit much in a tiny apartment, but hey, just crack a window (or, on second thought, maybe don’t if it’s mid-February!).
If I’ve had a long day and the thought of precise measurements gives me a headache, this is what I reach for. No stress, just trust your nose.
My So-Called “Official” Ingredients List (With Swaps and Grandma’s Advice)
- 1 ring (about 12 oz or 350g) kielbasa – I’ll be honest, Hillshire Farm’s fine, but use whatever’s on sale. Sometimes I use smoked sausage instead if that’s in the freezer.
- 3 cups sauerkraut (drained but not bone-dry) – Bagged or jarred. My grandmother would insist it be from the local deli, but honestly, grocery store stuff tastes just as homey to me.
- 1 medium yellow onion, sliced (red works okay, too… it’s what I had once when I forgot to restock)
- 1 tart apple, diced – Granny Smith is classic, but I’ve used Gala in a pinch, and it was fine. My neighbor swears by pears? Haven’t tried that yet.
- Half a cup chicken broth (or, honestly, plain water and a big pinch of bouillon powder do the trick if you ran out—ask me how I know!)
- 1-2 tablespoons butter (sometimes I use leftover bacon fat—it’s probably not health food, but wow, the flavor…)
- 1 teaspoon caraway seeds (optional, but pretty essential for me)
- Fresh-cracked pepper, and a wee pinch of sugar if your kraut is face-puckeringly tart
How I Actually Make This (Instructions + Chaos)
- Sizzle your sausage: Slice your kielbasa into rounds about as thick as your pinky (give or take). Melt butter in your biggest, heaviest skillet—you know, the one you’re secretly proud of owning. Add the sausage, fry til they’re getting some golden spots (takes 5-ish minutes?). This is usually when my dog starts circling my feet.
- Add the onions: Throw in the sliced onions. Don’t worry if the sausage is a little more brown than you meant—those bits add flavor! Stir around while you pretend you’re on a cooking show (or is that just me?).
- Bring the rest to the party: Dump in your sauerkraut, apple bits, caraway, and pepper. Pour in the broth. If it looks a little dry, no one’s judging if you toss in an extra splash of broth or water—I definitely do if mine’s looking sad.
- Simmer & Taste: Let the whole thing simmer, uncovered, for 15–20 min. Give it a stir now and then (this is where I usually sneak a taste—purely scientific). It’s ready when the apples are soft and everything smells like comfort food heaven. A little sugar brings balance if your kraut is super fierce.
- Serve! Ladle into big bowls, call everyone to the table, and ignore the fact you still haven’t finished the dishes from lunch.
Stuff I’ve Learned (Usually the Hard Way)
- If you get distracted and everything sticks a bit? Scrape the good bits and call it “caramelized.” It’s not burnt until it’s black.
- I used to skip the apple but (!!) it really does add a mellow sweetness that cuts the tang. Try it once, just saying.
- Sauerkraut juice everywhere? Open it over the sink. Trust me, or don’t and live with pickled fingers for a week.
Some “Experiments” That Worked (And One That Absolutely Didn’t)
- One time I stirred in a spoonful of Dijon mustard. Surprisingly, it was awesome with a cold beer.
- I tried slices of cooked potato in there—kind of like a Polish hash. Not traditional, but fills you up!
- Once (never again) I used sweet pickles. Major regret. Don’t do it, unless you’re a total chaos gremlin.
Do I Really Need a Fancy Pan?
I always say a big cast-iron skillet is ideal because, well, it makes you feel like a kitchen boss. But honestly (here comes the contradiction!) I’ve made this in a cheap aluminum frying pan before and it still worked. If your pan’s a little small, just do the sausage and onion first, then combine stuff in batches.
How Long Does It Keep? (Or Does It?)
Technically, you could store leftovers in an airtight container, and they’d be fine in the fridge for three or four days. But honestly, in my house, it never lasts more than a day! If I ever actually have leftovers, I think it tastes even better the next day, cold or hot, straight from the pan.
Here’s How I Like To Serve It (And What My Dad Does)
I always serve this with rye bread, because soaking up those sauerkraut juices is a treat. Sometimes I throw a dollop of sour cream on top, even though that’s not super traditional—my dad always adds a dash of hot sauce, which I think is madness, but what can you do? (If you want more bread ideas, King Arthur’s got you covered.)
Things I Learned by Messing Up (So You Don’t Have To)
- I once tried rushing the onion step and tossed in sauerkraut too soon; the onions ended up weirdly rubbery. Not good.
- Too much broth makes it soupy. Start with less and add if you need (been there, spooned that mess).
- Popcorn doesn’t go with this. My cousin tried. Bless her heart.
Stuff People Actually Ask Me About This Dish
- Can you make this with veggie sausage? Sure can! Actually, I sometimes use the Beyond Meat version when my cousin Mick comes over. Tastes good, just don’t expect the same crispy edges.
- What if I don’t have sauerkraut? Well, then it’s not a kielbasa and sauerkraut skillet, is it? But honestly, you can sub in jarred red cabbage with vinegar in a pinch. Not quite the same—but it’ll work.
- Do I need caraway seeds? Nope, but I think it just makes it taste… more like home. Up to you though.
- The apples sound weird, are you sure? Trust me, it’s better with. But if you hate apples, leave them out; it’ll still be good, promise.
- Can I freeze this? You can, but the kraut sometimes gets a little mushy. I’d rather just make it fresh—it’s not hard! Or drop off leftovers at a neighbor’s. (Here’s a freezer tip I like: Bon Appetit’s freezing guide is great.)
- Is this authentic? Eh, depends who you ask. My version veers off the classic path a bit, but it’s authentic in my kitchen. That’s what counts, right?
Ingredients
- 14 oz smoked kielbasa sausage, sliced
- 2 cups sauerkraut, drained and rinsed
- 3 medium potatoes, peeled and diced
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- Salt to taste
- 1/4 cup chopped fresh parsley (optional)
Instructions
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1Heat olive oil in a large skillet over medium heat. Add the sliced kielbasa and cook until lightly browned, about 4 minutes.
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2Add the diced potatoes to the skillet. Cook, stirring occasionally, until they begin to soften, about 8 minutes.
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3Stir in the sliced onion and cook for 3-4 minutes until translucent.
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4Add sauerkraut, caraway seeds, black pepper, and salt. Stir to combine, then cover and simmer for 10-12 minutes until everything is heated through and potatoes are tender.
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5Remove from heat. Garnish with fresh parsley if desired and serve warm.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
390 caloriescal
Protein:
15gg
Fat:
22gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
32gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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