Best 20 Kielbasa Sauerkraut Recipes

GRANDPA'S SAUERKRAUT AND KIELBASA

Steps:

• Put the cold butter in a cold pan with the diced onion, and slowly bring to a simmer on medium heat.
• This brings out the sweetness of the onions.
• Simmer for about 10 minutes.
• Add minced garlic and simmer 2 more minutes.
• Add next 3 ingredients.
• Combine with the sauerkraut (undrained and not rinsed), kielbasa and potatoes.
• Bring to a simmer on the stove top.
• Cover loosely with foil and place in a preheated 225°F oven for 3 hours.

THE ORIGINAL KIELBASA AND SAUERKRAUT

Steps:

• Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.

GRILLED KIELBASA WITH SAUERKRAUT AND ONIONS

Steps:

• Preheat grill. Preheat oven to 400 degrees F.
• Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides. Remove from grill. Transfer kielbasa to a baking sheet and place in oven to cook for another 5 to 6 minutes.
• In a large skillet over medium-high heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored.
• Remove kielbasa from oven and cut into 1-inch pieces. Add to pan of sauerkraut and onions. Toss together and cook for 1 minute. Transfer to a platter, garnish with parsley and serve with Honey Mustard Dipping Sauce.
• In a small bowl, mix all ingredients until well combined.

PASTA WITH KIELBASA AND SAUERKRAUT

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• Heat olive oil in a large skillet over medium heat. Cook onion and bell pepper in oil, stirring frequently, until onion is tender. Stir in garlic and kielbasa, and cook until kielbasa begins to brown, about 8 minutes. Stir in sauerkraut, mustard, and cayenne; cook about 4 minutes more. Stir in wine and parsley, and heat through.
• Toss ziti with kielbasa and sauerkraut, and serve immediately.

INSTANT POT® KIELBASA, SAUERKRAUT, AND POTATO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add bacon; cook until crispy, 8 to 10 minutes. Pull bacon out with tongs and set in a bowl. Add kielbasa to the pot; lightly brown on all sides, 5 to 7 minutes. Remove with tongs and place in the bowl with the bacon.
• Saute onions in the pot until soft, 2 to 3 minutes. Crumble the bacon and add to the pot. Stir in brown sugar. Add potatoes, sauerkraut, chicken broth, apple, beer, and salt. Mix gently.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Release remaining pressure carefully using the quick-release method. Unlock and remove the lid.

KIELBASA AND SAUERKRAUT

Steps:

• In 4 or 5-quart sauce pot, cook sliced kielbasa and onion over medium-high heat 5 minutes; stirring frequently or until browned.
• Add apples and cook stirring frequently about 1 minute.
• Stir in sauerkraut, chicken broth and caraway seeds.
• Reduce heat to low; cover and simmer for 20 minutes or until apples are tender and flavors blended.

FRIED SAUERKRAUT CAKES WITH KIELBASA

Steps:

• Preheat oven to 250°F.
• Pat sauerkraut dry between paper towels to remove as much moisture as possible, then transfer to a bowl and stir in eggs, flour, scallion greens, salt, and pepper until combined.
• Heat 1/4 inch oil in a 12-inch heavy skillet over moderate heat until hot but not smoking. Fill a 1/4-cup measure three-fourths full with sauerkraut mixture, then turn out into oil, using a fork to release, and flatten to 3 1/2 inches in diameter with fork. Form 2 more cakes in skillet, then fry, turning over once, until golden, about 4 minutes total. Transfer cakes with a slotted spatula to paper towels to drain. Keep cakes warm on a rack set in a shallow baking pan in oven. Fry more cakes in same manner with remaining mixture.
• Brown kielbasa in 2 batches in oil remaining in skillet over moderate heat, turning, 2 minutes per batch, then transfer to paper towels to drain. Serve cakes topped with kielbasa.

GRILLED SAUERKRAUT-STUFFED KIELBASA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Grill kielbasa ring on one side for 4 minutes. Transfer to a cutting board, grilled side up.
• Cut a slit down the length of the kielbasa, leaving an inch on both ends. Be careful not to cut all the way through as you are just making a pocket. Stuff sauerkraut into the pocket.
• Carefully place the kielbasa back on the grill, stuffed side up. Grill for 4 minutes more. Slice into serving portions and serve.

KIELBASA SANDWICHES WITH GRILLED SWEET ONIONS, SAUERKRAUT, MELTED CHEESE & MUSTARD JALAPENO SPREAD RECIPE - (4.3/5)

Steps:

• Mix together your mustard and jelly until well combine. Your condiment is now ready. In a cast iron skillet, brown up the kielbasa. Once slightly darkened around edges, remove from the pan and set aside. Preheat broiler. In the same pan, add your sweet onions and grill up until just beginning to brown and soften. Add sauerkraut to the pan with the onions and cook together about 8 minutes, until most juices evaporate. Slice your rolls and scoop out a bit of the inside bread if desired. Next, assemble the sandwiches (in a pan preferably with sides if making many). First, spread some of the mustard/jelly condiment on the bottom. Next, pile on some kielbasa rounds (about 8 Don't Skimp!) then the onion/sauerkraut mixture and then top with a good slice of Gruyere Cheese. Place the pan under the broiler - along with the top of the rolls (facing inside up) to slightly crisp its edges Once cheese has melted, remove from the oven. PAY ATTENTION WHEN IN BROILER. Spread some more mustard/jelly condiment on the inside top of the roll and close the sandwich.

UBER-BRATEN KIELBASA AND SAUERKRAUT CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook kluski noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain and set aside.
• Melt butter in a large pot over medium heat. Whisk in flour, dry mustard, and black pepper; cook until smooth, about 2 minutes. Whisk in milk, a little at a time, and bring white sauce to a boil. Cook for 1 minute, whisking constantly, to make a smooth, thick sauce. Whisk 3/4 cup Cheddar cheese into sauce until melted.
• Stir kluski noodles, sauerkraut, and kielbasa sausage into the sauce and transfer to a 3-quart casserole dish. Mix bread crumbs with 1/4 cup Cheddar cheese in a bowl and sprinkle over the casserole.
• Bake in the preheated oven until casserole is heated through, about 20 minutes.

KIELBASA WITH APPLE CARAWAY SAUERKRAUT

Steps:

• Preheat oven to 425 degrees. In a large oven-proof skillet over medium heat, saute kielbasa until browned, about 4 minutes on each side. Remove kielbasa to a plate and keep warm. In the same pan, saute the onion and the apple for 1 minute. Drain and rinse the sauerkraut and add it to the apples and onion in the skillet. Add the chicken stock and caraway seeds to the pan and stir. Return the kielbasa to the skillet and cover. Put covered skillet in hot oven and cook for 15 to 20 minutes.

KIELBASA WITH SAUERKRAUT

Steps:

• Brown kielbasa on grill or in pan. Combine sauerkraut, kielbasa, apples and caraway seeds, if using, and enough beer to cover. Bring to a boil and reduce heat to simmer and let cook for 15 to 20 minutes or until cooked through. Serve with bread.

UKRAINIAN KOVBASA (KIELBASA) POTATOES AND SAUERKRAUT

Steps:

• Melt butter and sauté onion until golden brown. Add sauerkraut, wine, stock, vinegar, brown sugar, bay leaf, salt and pepper. Bring to a boil and then simmer about 20 minutes. Add potatoes and kovbasa. Stir in mustard, and simmer until potatoes are tender. Serves 4-6.
• Simmering Suppers.

GERMAN SAUERKRAUT AND KIELBASA

Steps:

• Add all ingredients into crock pot and cook 5 hours on high.

GRILLED KIELBASA RING WITH SAUERKRAUT

Steps:

• Preheat a grill to medium-high (if you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Using your hands, remove about 1/2 cup bread from each side of the loaf. Brush hollowed-out sides of bread with oil.
• Grill kielbasa, flipping once, until browned and heated through, 8 to 10 minutes. Grill bread, flipping once, until lightly marked by grill, about 3 minutes.
• Transfer kielbasa and bread to a cutting board. Halve kielbasa crosswise. Spread hollowed-out sides of bread with mustard; top each with half of the sauerkraut and a halved kielbasa ring. Cut each into 4 wedges. Serve immediately.

FRIED SAUERKRAUT CAKES WITH KIELBASA

Steps:

• For Sauerkraut Cakes:.
• Preheat oven to 250 degrees Fahrenheit.
• Pat sauerkraut dry between paper towels to remove as much moisture as possible.
• Transfer well drained sauerkraut into a bowl and stir in eggs, flour, onions, salt and pepper; stir until combined.
• Heat 1/2 inch of oil in a 12 inch heavy skillet over medium-high heat until hot but not smoking.
• Fill a 1/4 cup measure 3/4 full with the sauerkraut mixture.
• Turn out into hot oil using a fork.
• Release and flatten to 3-1/2 inch diameter with the fork.
• Form 2 more cakes in the skillet the same way; then fry, turning over once, until golden (about 4 minutes).
• Transfer the cakes with a slotted spatula to a paper towel to drain; transfer to a baking sheet once drained.
• To keep warm, place cakes in the pre-heated oven in a shallow baking pan.
• Fry more cakes in the same manner with remaining ingredients.
• For Kielbasa:.
• Brown keilbasa in 2 batches in oil remaining in skillet over medium heat and turn occasionally until browned.
• Transfer to paper towel to drain; serve with sauerkraut cakes and noodles or mashed potatoes.

FRESH KIELBASA WITH SAUERKRAUT

Steps:

• Brown kielbasa and pork,set aside.
• Drain all but 2 tablespoons fat.
• Add apple juice, onions, carrots, apple, parsley, bay leaves,garlic salt,caraway seeds, and chicken broth; simmer cover for 20 minutes.
• Stir in saurerkrat,wine,sugar,pork ribs and kielbasa that you cut into 1/4 slices.
• Bake, covered,1 hour at 350 degrees.
• Serve with mashed potatoes and good rye bread& butter.

SAUERKRAUT AND KIELBASA (CROCK POT)

Steps:

• Place the drained sauerkraut in the slow cooker.
• Add onion, carrot, garlic, caraway seeds, thyme, bay leaves, juniper berries or gin (if using) and pepper.
• Stir to combine.
• Place kielbasa on top of all.
• Pour in the wine (or grape juice) and broth on top.
• Cover and cook on low for 8-10 hours.
• Discard bay leaves and serve.

KIELBASA AND SAUERKRAUT PIZZA

Steps:

• Heat oven to 425°.
• Place pizza crust on ungreased cookie sheet. Spread with Dijon-mayonnaise blend. Top with sauerkraut, sausage, onions and cheese.
• Bake about 10 minutes or until thoroughly heated and cheese is melted.

CROCK POT KIELBASA, SAUERKRAUT & POTATOES

Steps:

• Pour the large can or jar of sauerkraut, with juice, on one side of crock pot.
• Drain 2 cans of potatoes and put on other side of crockpot.
• Pour the other can of potatoes with juice inches.
• Cut up meat into small chunks and put on top.
• This must go for 10 hours on low (at the least) for the flavor of the meat to get to potatoes.
• I substitute large can of sauerkraut with my own homemade and substitute the potatoes with one quart jar of my canned potatoes with a little of juice.