20 Delicious Kielbasa and Sauerkraut Recipes for Every Occasion

There’s something undeniably comforting about the classic combo of kielbasa and sauerkraut—a duo that brings warmth, flavor, and simplicity to any meal. Whether you’re whipping up a quick weeknight dinner, planning a cozy seasonal feast, or just craving some hearty comfort food, we’ve got you covered. Dive into our roundup of 20 Delicious Kielbasa and Sauerkraut Recipes that promise to delight your taste buds for every occasion!

Slow Cooker Kielbasa and Sauerkraut

There’s something incredibly comforting about coming home to the tangy aroma of kielbasa and sauerkraut simmering away in your slow cooker. This dish is a hearty, fuss-free meal that packs a punch of flavor with minimal effort.

Ingredients

• 1 lb kielbasa sausage, sliced into 1/2-inch pieces
• 4 cups sauerkraut, drained
• 1 large onion, thinly sliced
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1 tsp caraway seeds
• 1/2 cup chicken broth
• 1 tbsp olive oil

Instructions

1. Heat olive oil in a skillet over medium heat. Add kielbasa and cook until lightly browned, about 5 minutes. Transfer to the slow cooker.
2. In the same skillet, add onion and cook until softened, about 3 minutes. Stir in brown sugar, Dijon mustard, and caraway seeds, cooking for another minute until fragrant. Add to the slow cooker.
3. Layer sauerkraut over the kielbasa and onion mixture in the slow cooker. Pour chicken broth over the top.
4. Cover and cook on low for 6 hours or on high for 3 hours, until everything is heated through and flavors are melded.

The slow cooking process allows the sauerkraut to mellow and sweeten, creating a perfect balance with the smoky kielbasa. It’s a dish that tastes like it took all day, but your slow cooker does all the work.

Tip: For an extra layer of flavor, try adding a splash of apple cider vinegar to the sauerkraut before cooking.

Kielbasa and Sauerkraut Skillet

This Kielbasa and Sauerkraut Skillet is a hearty, flavorful dish that comes together in just one pan, making it perfect for busy weeknights.

Ingredients

• 1 tablespoon olive oil
• 1 pound kielbasa, sliced into 1/2-inch pieces
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 pound sauerkraut, drained
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1/2 cup chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add the kielbasa and cook until browned, about 5 minutes per side. Remove from the skillet and set aside.
2. In the same skillet, add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant.
3. Stir in the sauerkraut, caraway seeds, and black pepper. Cook for 2 minutes to blend the flavors.
4. Pour in the chicken broth, brown sugar, and Dijon mustard. Stir to combine, then return the kielbasa to the skillet.
5. Reduce the heat to low, cover, and simmer for 15 minutes, stirring occasionally, until everything is heated through and the flavors have melded.

The tangy sauerkraut and savory kielbasa create a perfect balance of flavors, while the caraway seeds add a subtle earthy note that makes this dish stand out.

Tip: For a crispier finish, uncover the skillet for the last 5 minutes of cooking to let some of the liquid evaporate.

Kielbasa Sauerkraut and Potato Bake

This Kielbasa Sauerkraut and Potato Bake is a hearty, one-pan wonder that brings together smoky sausage, tangy sauerkraut, and tender potatoes in a dish that’s as comforting as it is flavorful.

Ingredients

• 1 lb kielbasa sausage, sliced into 1/2-inch pieces
• 1 lb baby potatoes, halved
• 2 cups sauerkraut, drained
• 1 medium onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp caraway seeds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

Instructions

1. Preheat your oven to 400°F and lightly grease a large baking dish.
2. In a large bowl, toss the kielbasa, baby potatoes, sauerkraut, and onion with olive oil, caraway seeds, salt, and pepper until everything is well coated.
3. Spread the mixture evenly in the prepared baking dish and pour the chicken broth over the top.
4. Bake for 45 minutes, stirring halfway through, until the potatoes are tender and the kielbasa is lightly browned.

The caraway seeds add a subtle earthy note that perfectly complements the smoky kielbasa and tangy sauerkraut, making this bake a standout dish.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking time.

Kielbasa and Sauerkraut Soup

Warm up with this hearty Kielbasa and Sauerkraut Soup, a comforting blend of smoky sausage and tangy sauerkraut that’s perfect for chilly evenings.

Ingredients

• 1 tablespoon olive oil
• 1 pound kielbasa sausage, sliced into 1/2-inch pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups sauerkraut, drained and rinsed
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1 bay leaf
• 1 tablespoon brown sugar
• 1/2 cup sour cream (for serving)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the kielbasa and onion, cooking until the onion is translucent and the sausage is lightly browned, about 5 minutes.
2. Stir in the garlic and cook for 1 minute until fragrant.
3. Pour in the chicken broth, then add the sauerkraut, caraway seeds, black pepper, bay leaf, and brown sugar. Bring to a boil.
4. Reduce heat to low and simmer for 20 minutes, allowing the flavors to meld.
5. Remove the bay leaf before serving. Ladle the soup into bowls and top each with a dollop of sour cream.

The combination of smoky kielbasa and tangy sauerkraut creates a depth of flavor that’s both unique and satisfying, with the sour cream adding a creamy finish.

Tip: For an extra tangy kick, try using unpasteurized sauerkraut from the refrigerated section of your grocery store.

Kielbasa Sauerkraut and Apple Skillet

This Kielbasa Sauerkraut and Apple Skillet is a hearty, one-pan wonder that brings together smoky sausage, tangy sauerkraut, and sweet apples for a dish that’s bursting with flavor.

Ingredients

• 1 tbsp olive oil
• 1 lb Kielbasa sausage, sliced into 1/2-inch rounds
• 1 medium onion, thinly sliced
• 2 cups sauerkraut, drained
• 2 apples, cored and sliced
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• 1/2 cup apple cider
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large skillet over medium heat. Add Kielbasa and cook until browned, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add onion and cook until softened, about 3 minutes. Stir in sauerkraut, apples, brown sugar, and caraway seeds, cooking for another 2 minutes.
3. Pour in apple cider and bring to a simmer. Return Kielbasa to the skillet, stirring to combine. Cover and cook for 10 minutes, until apples are tender.
4. Season with salt and pepper to taste before serving.

The magic of this dish lies in the balance of flavors—smoky, sweet, and tangy all in one bite. It’s a testament to how simple ingredients can create something truly special.

Tip: For an extra layer of flavor, try using smoked apples or a splash of apple cider vinegar to brighten the dish.

Kielbasa and Sauerkraut Casserole

This Kielbasa and Sauerkraut Casserole is a hearty, flavorful dish that brings together smoky sausage and tangy sauerkraut in a way that’s sure to comfort any home cook.

Ingredients

• 1 lb Kielbasa sausage, sliced into 1/2-inch pieces
• 4 cups sauerkraut, drained
• 1 large onion, thinly sliced
• 2 tbsp brown sugar
• 1 tbsp Dijon mustard
• 1/2 tsp caraway seeds
• 1/2 cup chicken broth
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, heat 2 tbsp olive oil. Add the sliced onion and cook until softened, about 5 minutes.
3. Add the Kielbasa to the skillet and cook until lightly browned, about 5 minutes.
4. Stir in the sauerkraut, 2 tbsp brown sugar, 1 tbsp Dijon mustard, and 1/2 tsp caraway seeds. Cook for another 2 minutes to blend the flavors.
5. Transfer the mixture to the prepared baking dish and pour 1/2 cup chicken broth over the top.
6. Bake uncovered for 25 minutes, or until the casserole is bubbly and the top is slightly crispy.

The magic of this dish lies in the perfect balance between the smoky Kielbasa and the tangy sauerkraut, elevated by the sweetness of brown sugar and the depth of Dijon mustard.

Tip: For an extra crunch, sprinkle some breadcrumbs mixed with a little melted butter over the top before baking.

Kielbasa Sauerkraut and Pierogi Bake

This Kielbasa Sauerkraut and Pierogi Bake is a hearty, flavor-packed dish that brings together the best of Eastern European comfort food with minimal fuss.

Ingredients

• 1 lb kielbasa, sliced into 1/2-inch pieces
• 1 (16 oz) package frozen pierogi
• 2 cups sauerkraut, drained
• 1 medium onion, thinly sliced
• 2 tbsp olive oil
• 1 tsp caraway seeds
• 1/2 tsp black pepper
• 1/2 cup sour cream (for serving)

Instructions

1. Preheat your oven to 400°F and lightly grease a 9×13 inch baking dish.
2. In a large skillet over medium heat, warm the olive oil. Add the onion and caraway seeds, cooking until the onion is soft and translucent, about 5 minutes.
3. Add the kielbasa to the skillet and cook until lightly browned, about 5 minutes. Stir in the sauerkraut and black pepper, cooking for another 2 minutes.
4. Arrange the frozen pierogi in a single layer in the prepared baking dish. Top evenly with the kielbasa and sauerkraut mixture.
5. Bake uncovered for 25 minutes, or until the pierogi are tender and the edges are golden brown.
6. Serve warm with a dollop of sour cream on top.

The caraway seeds add a subtle earthy note that perfectly complements the tangy sauerkraut and smoky kielbasa, making this bake a standout dish.

Tip: For an extra crispy top, broil the bake for the last 2-3 minutes of cooking.

Kielbasa and Sauerkraut Pizza

Transform your pizza night with this hearty Kielbasa and Sauerkraut Pizza, a delicious twist that combines smoky sausage with tangy sauerkraut for a flavor-packed meal.

Ingredients

• 1 pre-made pizza dough (16 oz)
• 1/2 cup pizza sauce
• 2 cups shredded mozzarella cheese
• 1 cup kielbasa, sliced into 1/4-inch rounds
• 1 cup sauerkraut, drained
• 1/2 teaspoon caraway seeds
• 1 tablespoon olive oil

Instructions

1. Preheat your oven to 425°F. Roll out the pizza dough on a floured surface to fit a 12-inch pizza pan or baking sheet.
2. Brush the dough with 1 tablespoon olive oil, then spread 1/2 cup pizza sauce evenly over the surface.
3. Sprinkle 2 cups shredded mozzarella cheese over the sauce, then arrange the kielbasa slices and 1 cup sauerkraut on top. Sprinkle with 1/2 teaspoon caraway seeds.
4. Bake at 425°F for 15-20 minutes, until the crust is golden and the cheese is bubbly.

The caraway seeds add a subtle earthy note that ties the smoky kielbasa and tangy sauerkraut together beautifully.

Tip: For extra crispiness, pre-bake the dough for 5 minutes before adding toppings.

Kielbasa Sauerkraut and Mustard Grilled Sandwich

Transform your lunch with this hearty Kielbasa Sauerkraut and Mustard Grilled Sandwich, a perfect blend of smoky, tangy, and crunchy flavors that come together in minutes.

Ingredients

• 4 slices of rye bread
• 1 tablespoon unsalted butter, softened
• 1 tablespoon Dijon mustard
• 1 cup sauerkraut, drained
• 8 ounces kielbasa, sliced into 1/4-inch rounds
• 4 slices Swiss cheese

Instructions

1. Heat a large skillet over medium heat. Spread 1 tablespoon unsalted butter on one side of each slice of rye bread.
2. On the unbuttered side of two slices, spread 1 tablespoon Dijon mustard evenly.
3. Layer 1 cup sauerkraut, 8 ounces kielbasa, and 4 slices Swiss cheese on top of the mustard. Top with the remaining bread slices, buttered side out.
4. Place the sandwiches in the skillet and cook for 3-4 minutes on each side, until the bread is golden brown and the cheese is melted.

The contrast between the crispy bread, melty cheese, and tangy sauerkraut makes this sandwich a standout, with the kielbasa adding a smoky depth that’s irresistible.

Tip: For an extra crunch, lightly toast the rye bread before assembling the sandwich.

Kielbasa and Sauerkraut Stuffed Peppers

Transform your dinner routine with these Kielbasa and Sauerkraut Stuffed Peppers, a hearty dish that marries smoky sausage with tangy sauerkraut in a sweet bell pepper vessel.

Ingredients

• 4 large bell peppers, any color
• 1 tbsp olive oil
• 1 lb Kielbasa sausage, sliced into 1/2-inch pieces
• 1 cup sauerkraut, drained
• 1/2 cup cooked white rice
• 1 tsp caraway seeds
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup shredded mozzarella cheese

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. Heat olive oil in a large skillet over medium heat. Add Kielbasa and cook until lightly browned, about 5 minutes.
3. Stir in sauerkraut, cooked rice, caraway seeds, salt, and black pepper. Cook for another 2 minutes until everything is well combined.
4. Spoon the Kielbasa mixture into the bell peppers, packing it down lightly. Top each pepper with shredded mozzarella.
5. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

The caraway seeds add a subtle earthiness that perfectly complements the smokiness of the Kielbasa and the tang of the sauerkraut, making every bite a delightful mix of flavors.

Tip: For an extra crunch, sprinkle some toasted breadcrumbs over the cheese before baking.

Kielbasa Sauerkraut and Beer Stew

This Kielbasa Sauerkraut and Beer Stew is a hearty, flavor-packed dish that brings together smoky sausage, tangy sauerkraut, and rich beer for a comforting meal that’s sure to warm you up from the inside out.

Ingredients

• 1 tbsp olive oil
• 1 lb kielbasa sausage, sliced into 1/2-inch pieces
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 lb sauerkraut, drained and rinsed
• 1 cup dark beer
• 1 cup chicken broth
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the kielbasa and cook until browned, about 5 minutes. Remove the sausage and set aside.
2. In the same pot, add the onion and garlic, cooking until softened, about 3 minutes.
3. Return the kielbasa to the pot. Add the sauerkraut, beer, chicken broth, brown sugar, caraway seeds, black pepper, and salt. Stir to combine.
4. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring occasionally.
5. After 30 minutes, uncover and cook for an additional 10 minutes to slightly thicken the stew.

The magic of this stew lies in the balance of flavors—smoky, tangy, and slightly sweet—all melded together with the depth of dark beer. It’s a dish that tastes like it’s been simmering all day, but comes together in just about an hour.

Tip: For an extra layer of flavor, try using a smoked kielbasa and a stout beer.

Kielbasa and Sauerkraut Pasta

This Kielbasa and Sauerkraut Pasta is a hearty, flavorful dish that combines smoky sausage with tangy sauerkraut for a quick and satisfying meal.

Ingredients

• 8 oz kielbasa sausage, sliced into 1/2-inch pieces
• 2 cups sauerkraut, drained
• 8 oz pasta (like penne or fusilli)
• 2 tbsp olive oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp caraway seeds
• 1/2 tsp black pepper
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• Salt to taste

Instructions

1. Cook pasta according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add sliced kielbasa and cook until lightly browned, about 5 minutes.
3. Add onion and garlic to the skillet, sautéing until the onion is translucent, about 3 minutes.
4. Stir in sauerkraut, caraway seeds, and black pepper. Cook for another 5 minutes, allowing flavors to meld.
5. Reduce heat to low. Mix in sour cream and Dijon mustard until well combined. Add cooked pasta to the skillet, tossing to coat evenly. Season with salt to taste.
6. Serve warm, garnished with extra sour cream if desired. The caraway seeds add a subtle earthy note that perfectly complements the smoky kielbasa and tangy sauerkraut.

Tip: For an extra crunch, sprinkle some toasted breadcrumbs on top before serving.

Kielbasa Sauerkraut and Cheese Quesadilla

Transform your quesadilla game with this hearty Kielbasa Sauerkraut and Cheese Quesadilla, a delightful twist that combines smoky, tangy, and cheesy flavors in every bite.

Ingredients

• 1 tbsp olive oil
• 1 cup sliced kielbasa
• 1/2 cup sauerkraut, drained
• 1/2 tsp caraway seeds
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1 cup shredded cheddar cheese
• 1/4 cup sour cream (for serving)

Instructions

1. Heat olive oil in a skillet over medium heat. Add kielbasa and cook for 3-4 minutes until lightly browned.
2. Stir in sauerkraut, caraway seeds, and black pepper. Cook for another 2 minutes until everything is heated through.
3. Lay out two tortillas on a clean surface. Sprinkle half of the cheese on each, then top with the kielbasa mixture and the remaining cheese. Cover with the remaining tortillas.
4. Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side until golden and the cheese is melted.
5. Cut into wedges and serve with sour cream on the side.

The caraway seeds add a subtle earthy note that perfectly complements the smokiness of the kielbasa and the tang of the sauerkraut, making this quesadilla a standout dish.

Tip: For an extra crispy exterior, brush the outside of the tortillas with a little olive oil before cooking.

Kielbasa and Sauerkraut Breakfast Hash

Start your morning with a hearty Kielbasa and Sauerkraut Breakfast Hash that brings a delightful twist to your breakfast table with its savory and tangy flavors.

Ingredients

• 1 tbsp olive oil
• 1 lb kielbasa sausage, sliced into 1/2-inch pieces
• 1 medium onion, diced
• 2 cups sauerkraut, drained
• 2 medium potatoes, diced into 1/2-inch cubes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika
• 4 large eggs

Instructions

1. Heat olive oil in a large skillet over medium heat. Add kielbasa and cook until lightly browned, about 5 minutes. Remove from skillet and set aside.
2. In the same skillet, add onion and potatoes. Cook until the potatoes are tender and golden, about 10 minutes, stirring occasionally.
3. Stir in sauerkraut, salt, black pepper, and paprika. Cook for another 5 minutes until everything is well combined and heated through.
4. Return the kielbasa to the skillet, mixing it with the potato and sauerkraut mixture. Make four wells in the hash and crack an egg into each well.
5. Cover the skillet and cook on low heat until the eggs are set to your liking, about 5 minutes for runny yolks or 7 minutes for firm yolks.

The magic of this dish lies in the perfect balance between the smoky kielbasa and the tangy sauerkraut, topped with a creamy egg that brings it all together.

Tip: For an extra crispy hash, let the potatoes cook undisturbed for a few minutes before stirring to allow them to brown.

Kielbasa Sauerkraut and Onion Tart

This Kielbasa Sauerkraut and Onion Tart combines smoky sausage with tangy sauerkraut and sweet caramelized onions in a flaky crust for a dish that’s bursting with flavor.

Ingredients

• 1 pre-made pie crust
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 1 cup sauerkraut, drained
• 1 cup kielbasa, sliced into 1/4-inch rounds
• 1/2 teaspoon caraway seeds
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup shredded Swiss cheese
• 1 large egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F. Roll out the pie crust and fit it into a 9-inch tart pan. Trim the edges, then prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Bake for 10 minutes, then remove the weights and parchment and bake for another 5 minutes until lightly golden. Let cool.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until caramelized, about 15 minutes.
3. Add the sauerkraut, kielbasa, caraway seeds, salt, and black pepper to the skillet. Cook for another 5 minutes, stirring occasionally, until everything is well combined and heated through.
4. Spoon the mixture into the pre-baked tart shell. Sprinkle the shredded Swiss cheese evenly over the top. Brush the edges of the crust with the beaten egg.
5. Bake at 375°F for 20-25 minutes, until the cheese is bubbly and the crust is golden brown.

The contrast of the crispy crust with the savory filling and melted cheese makes this tart a standout dish that’s perfect for brunch or a light dinner.

Tip: For an extra flavor boost, try adding a dollop of whole grain mustard on the side.

Kielbasa and Sauerkraut Stuffed Mushrooms

These Kielbasa and Sauerkraut Stuffed Mushrooms are a savory twist on a classic appetizer, blending smoky sausage with tangy sauerkraut for a bite-sized flavor explosion.

Ingredients

• 24 large white mushrooms, stems removed
• 1 cup kielbasa, finely diced
• 1 cup sauerkraut, drained and squeezed dry
• 1/2 cup cream cheese, softened
• 1/4 cup breadcrumbs
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a skillet over medium heat, cook the kielbasa until lightly browned, about 5 minutes. Remove from heat and let cool slightly.
3. In a mixing bowl, combine the cooked kielbasa, sauerkraut, cream cheese, breadcrumbs, garlic powder, onion powder, salt, and pepper. Mix until well combined.
4. Spoon the mixture into the mushroom caps, pressing lightly to fill each one.
5. Arrange the stuffed mushrooms on the prepared baking sheet and bake for 20 minutes, or until the mushrooms are tender and the tops are golden.

The combination of creamy, smoky, and tangy flavors in these stuffed mushrooms makes them a standout dish that’s perfect for impressing guests at your next gathering.

Tip: For an extra crunch, sprinkle a little extra breadcrumbs on top before baking.

Kielbasa Sauerkraut and Bacon Wrapped Bites

These Kielbasa Sauerkraut and Bacon Wrapped Bites are the perfect blend of smoky, tangy, and savory flavors, all wrapped up in a crispy bacon blanket. Ideal for game day or as a hearty appetizer, they’re sure to disappear fast!

Ingredients

• 1 lb Kielbasa sausage, sliced into 1/2-inch rounds
• 1 cup sauerkraut, drained
• 8 slices bacon, cut in half
• 2 tbsp Dijon mustard
• 1 tbsp brown sugar
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• Toothpicks, for securing

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together the Dijon mustard, brown sugar, garlic powder, and smoked paprika.
3. Place a small amount of sauerkraut on top of each Kielbasa round, then wrap with a half slice of bacon. Secure with a toothpick.
4. Brush each bite with the mustard mixture, ensuring they’re evenly coated.
5. Arrange the bites on the prepared baking sheet and bake for 25-30 minutes, until the bacon is crispy and the Kielbasa is heated through.

The combination of crispy bacon, juicy Kielbasa, and tangy sauerkraut creates a bite-sized flavor explosion that’s irresistibly good. The mustard glaze adds a sweet and spicy kick that ties everything together beautifully.

Tip: For extra crispiness, broil the bites for the last 2-3 minutes of cooking, keeping a close eye to prevent burning.

Kielbasa and Sauerkraut Grilled Cheese

Transform your grilled cheese game with this hearty Kielbasa and Sauerkraut version, packed with smoky flavors and a tangy crunch.

Ingredients

• 4 slices of sourdough bread
• 2 tbsp butter, softened
• 1 cup kielbasa, sliced into 1/4-inch rounds
• 1/2 cup sauerkraut, drained
• 1 cup shredded Swiss cheese
• 1 tbsp Dijon mustard

Instructions

1. Heat a large skillet over medium heat. Add kielbasa and cook for 3-4 minutes until lightly browned. Remove and set aside.
2. Spread butter on one side of each bread slice. On the unbuttered side of two slices, layer half the Swiss cheese, all the kielbasa, sauerkraut, Dijon mustard, and the remaining cheese. Top with the remaining bread slices, buttered side out.
3. Place sandwiches in the skillet over medium heat. Cook for 3-4 minutes per side until the bread is golden brown and the cheese is melted.

The combination of smoky kielbasa and tangy sauerkraut with melted Swiss cheese creates a grilled cheese that’s bursting with flavor and texture. Perfect for those who love a sandwich with a bit of a bite.

Tip: For an extra crispy exterior, press the sandwich lightly with a spatula while cooking.

Kielbasa Sauerkraut and Dumpling Stew

Warm up your kitchen with this hearty Kielbasa Sauerkraut and Dumpling Stew, a comforting dish that blends smoky flavors with tangy sauerkraut and fluffy dumplings.

Ingredients

• 1 lb kielbasa sausage, sliced into 1/2-inch pieces
• 4 cups sauerkraut, drained
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 tsp caraway seeds
• 1 tbsp olive oil
• 1 cup all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup milk
• 1 egg

Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add kielbasa slices to the pot, browning on both sides for about 5 minutes total.
3. Stir in sauerkraut, chicken broth, and caraway seeds. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. While the stew simmers, prepare dumplings by mixing flour, baking powder, salt, milk, and egg in a bowl until just combined.
5. Drop tablespoon-sized dollops of dumpling batter into the simmering stew. Cover and cook for 15 minutes without lifting the lid.

The dumplings puff up beautifully in the steam, creating a light and fluffy contrast to the rich, smoky stew beneath.

Tip: For extra flavor, try browning the kielbasa in batches to ensure each piece gets a nice sear.

Kielbasa and Sauerkraut Egg Rolls

Transform your game day or weeknight dinner with these Kielbasa and Sauerkraut Egg Rolls, a delicious twist on traditional flavors wrapped in a crispy shell.

Ingredients

• 1 tablespoon olive oil
• 1 cup kielbasa, finely diced
• 1 cup sauerkraut, drained
• 1 teaspoon caraway seeds
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 8 egg roll wrappers
• 1 egg, beaten (for egg wash)
• Oil for frying

Instructions

1. Heat 1 tablespoon olive oil in a skillet over medium heat. Add the kielbasa and cook until lightly browned, about 5 minutes.
2. Stir in the sauerkraut, 1 teaspoon caraway seeds, 1/2 teaspoon garlic powder, and 1/4 teaspoon black pepper. Cook for another 3 minutes, then remove from heat.
3. Lay an egg roll wrapper on a clean surface. Place about 2 tablespoons of the kielbasa mixture in the center. Fold the bottom corner over the filling, then fold in the sides, and roll up tightly. Seal the edge with a bit of the beaten egg.
4. Heat oil in a deep fryer or large pot to 375°F. Fry the egg rolls in batches until golden brown, about 3-4 minutes. Drain on paper towels.

The caraway seeds add a subtle earthy note that perfectly complements the tangy sauerkraut and smoky kielbasa, all wrapped up in a satisfying crunch.

Tip: Serve with a side of spicy mustard or a creamy dill sauce for dipping.

Conclusion

We hope this roundup of 20 delicious kielbasa and sauerkraut recipes inspires your next meal! Whether you’re cooking for a cozy family dinner or a festive gathering, there’s something here for every occasion. Don’t forget to try your favorites, leave a comment sharing which recipe you loved, and pin this article to your Pinterest board for easy access. Happy cooking!