Skillet Kielbasa and Sauerkraut

Kielbasa and sauerkraut with apples in a skillet next to a pan of dinner rolls.

5 from 1 vote

Skillet Kielbasa and Sauerkraut

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.

Prep Time10

Cook Time12

Total Time22

Course: Main Course

Cuisine: American, German, Polish

Servings:

Calories: 473kcal

Author: Valerie Brunmeier

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

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.

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.

Storage: 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.

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