This easy Skillet Kielbasa and Sauerkraut with sliced apples, brown sugar, and fresh thyme comes together in under 30 minutes. A cozy meal that’s perfect for a no-fuss weeknight dinner.
A batch of my Easy Dinner Rolls is the perfect way to complete this meal.
This Skillet Kielbasa and Sauerkraut is an explosion of flavor.
It’s a cozy mix of savory, smoky kielbasa, tangy sauerkraut, and sweet apples, all tied together with a hint of fresh herby flavor. A little sweet, a little sour, and a lot delicious!
My husband grew up eating a lot of sauerkraut (he’s got German roots), so it’s no surprise this recipe is one of his favorites. The combo of smoky sausage, tangy kraut, and a touch of sweetness is classic comfort food in both German and Polish kitchens.
This one falls into my 30 minute recipes category. These are the recipes I turn to when I’m exhausted, not in the mood to cook, but still need to get dinner on the table. And honestly, it comes together in even less time than that!
Table of contents
Ingredient Notes
- Sausage: For the most authentic flavor, I recommend kielbasa, a Polish-style smoked sausage typically made with pork. However, you can substitute any type or flavor of fully-cooked smoked sausage you love.
- Sauerkraut: Look for packaged sauerkraut in the refrigerated section of the produce department at your grocery store. I find the refrigerated variety is fresher and tastes better than jarred. Classic kraut with salt and caraway seeds from brands like Cleveland Kitchen (not sponsored) is a great choice.
- Apple: A sliced crisp-sweet apple, like Gala or Fuji, is a wonderful complement to the tangy sauerkraut. It’s a fantastic flavor combination.
- Brown sugar: A little dark brown sugar enhances the apple’s sweetness and ties everything together.
- Low sodium chicken broth or water: Just a little liquid to loosen up the sauce and help prevent it from burning.
- Mustard: I use either Dijon or spicy brown German mustard — both work beautifully.
- Fresh thyme: For some fresh herby flavor.
Kitchen Tip
To drain the sauerkraut, place it in a fine mesh colander, set it in the sink and press down on it. It should be well-drained before adding it to the skillet.
How to Make Skillet Kielbasa and Sauerkraut
- Heat the oil in a 12-inch skillet over medium heat. Add the sausage in an even layer and cook until browned, then transfer it to a plate and set it aside.
- Return the pan to the heat and add the sauerkraut, apples, brown sugar, water (or broth) mustard, and thyme.
- Cook, stirring occasionally, for a minute or two.
- Place the browned sausage on top of the mixture, cover the skillet, and reduce the heat a bit. Cook for an additional 5 minutes or until the apples are fork tender. Season with pepper to taste and it’s ready to serve!
Storage Tips
Transfer any leftover Kielbasa and Sauerkraut to an airtight container and refrigerate for up to 3 to 4 days. Reheat in the microwave or in a skillet over medium heat until warmed through. Add a splash of water or broth if it seems dry.
Serving Suggestions
- Bread: Serve with slices of rustic French bread or bake a batch of my Easy Dinner Rolls or Cheddar Dinner Rolls.
- Potatoes: Creamy Sour Cream Mashed Potatoes are a classic choice for serving with Kielbasa and Sauerkraut. Or try it with Lemon and Garlic Roasted Potatoes.
- Vegetables: Simply Sautéed Green Beans or Sautéed Broccolini are my favorite choices for rounding out this meal.
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Skillet Kielbasa and Sauerkraut
Ingredients
- 14 ounces kielbasa sausage
- 1 medium to large apple, a sweet-crisp variety like Gala or Fuji
- 2 tablespoons neutral oil, like avocado oil or vegetable oil
- 16 ounces refrigerated sauerkraut, drained (*see notes below)
- ¼ cup dark brown sugar, packed
- ¼ cup water or low-sodium chicken broth
- 2 tablespoons Dijon mustard or spicy brown German mustard
- 2 teaspoons fresh thyme leaves, chopped, or ½ teaspoon dried thyme
- Freshly ground black pepper, optional and to taste
Instructions
- Slice the sausage into ½-inch thick rounds and set aside. Slice the unpeeled apple in half, then cut each half again to create quarters. Remove the core from each piece, then thinly slice. Set aside.
- Heat the oil in a large skillet over MEDIUM heat. Add the sausage and cook, stirring occasionally, until browned, about 3 to 4 minutes. Transfer the sausage to a plate and set aside.
- Return the skillet to MEDIUM heat and add the sauerkraut, apples, brown sugar, water (or broth), mustard, and thyme, and stir to combine well. Cook, stirring occasionally, for 1 to 2 minutes, then place the browned sausage on top of the mixture, cover the skillet, and reduce the heat to MEDIUM-LOW. Cook for an additional 5 minutes or until the apples are fork tender. Season with pepper to taste, if desired, and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home.
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