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Smoked Kielbasa and Sauerkraut Skillet

Smoked kielbasa and sauerkraut skillet made in one pan with browned sausage, softened onions, and tangy sauerkraut simmered until the flavors meld. The broth helps coat everything for a glossy, savory finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

smoked kielbasa
  • 14 oz smoked kielbasa sliced into rounds
olive oil
  • 1 tbsp olive oil
yellow onion
  • 1 yellow onion medium, sliced
sauerkraut
  • 3 cup sauerkraut drained
apple
  • 1 apple medium, diced
caraway seeds
  • 1 tsp caraway seeds
smoked paprika
  • 0.5 tsp smoked paprika
black pepper
  • 0.25 tsp black pepper
chicken broth
  • 0.5 cup chicken broth
fresh parsley
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 cast iron skillet

Method
 

Brown the kielbasa
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the smoked kielbasa and cook for 5 minutes until browned, stirring once or twice.
  2. Add the yellow onion and cook for 4 minutes until softened, scraping up any browned bits from the bottom.
Build the skillet
  1. Stir in the apple and cook for 2 minutes, just until it begins to soften and smell fragrant.
  2. Add the sauerkraut, caraway seeds, smoked paprika, black pepper, and chicken broth. Stir everything together thoroughly so the sausage and onions are coated.
Simmer and finish
  1. Reduce heat to medium-low, cover the skillet, and cook for 12–15 minutes. Look for a gentle simmer and softened sauerkraut.
  2. Remove the lid and cook for 2 additional minutes if needed, letting excess liquid reduce slightly. The skillet should look glossy and well combined.
  3. Garnish with fresh parsley before serving so the top looks bright and fresh.

Notes

For best flavor, don’t rush the first browning—those browned bits add depth to the skillet. Store leftovers in the refrigerator for up to 3 days; reheat in a skillet over medium heat with a splash of broth if dry. Freezing is not recommended because sauerkraut can lose texture. For a dairy-free, swap-friendly option, ensure the chicken broth is not made with dairy and serve as-is for a naturally dairy-free meal.