Kielbasa and Sauerkraut
This skillet kielbasa and sauerkraut is an easy weeknight dinner idea you will love. It’s made on the stovetop with precooked smoked sausage and served with your favorite sauerkraut for a fast meal you can have ready in about 20 minutes.
- 2 -14 ounce packages kielbasa smoked sausage
- 32 ounces jarred sauerkraut drained; rinse if desired
- 2 tablespoons butter
- 2 cloves of garlic chopped
- 2 tablespoons brown sugar white sugar, optional
Slice kielbasa into ½ inch pieces, similar to coins.
Heat a large skillet over medium heat. Add one tablespoon of the butter. When it’s melted, toss in the sausage and cook until the pieces are well browned on both sides. Remove to a plate and keep warm.
Add another tablespoon of butter to the skillet. Once melted, add the garlic and cook for 30 seconds, stirring frequently to keep it from burning. Add the sauerkraut and mix it with the garlic. If the sauerkraut is wet, let it simmer until it dries out.
Add brown sugar to the sauerkraut mixture, tossing to combine. Add the cooked sausage and mix with sauerkraut until heated through.
Store leftovers in a covered container in the refrigerator for 3 or 4 days.
Reheat in the microwave until warmed through, or in a skillet over medium heat with some butter.
For longer storage, freeze in freezer safe containers or storage bags for up to three months. Let thaw overnight in the refrigerator and reheat in the microwave or a skillet.
Serving: 6g | Calories: 476kcal | Carbohydrates: 13g | Protein: 17g | Fat: 39g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 2156mg | Potassium: 514mg | Fiber: 4g | Sugar: 7g | Vitamin A: 144IU | Vitamin C: 22mg | Calcium: 59mg | Iron: 4mg