Kielbasa And Sauerkraut

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I often make fried cabbage and sausage for a quick 30-minute meal, but some days, I barely have a moment to spare even for that. That’s when my trusty kielbasa and sauerkraut recipe swoops in to save the day. With just 5 minutes of prep time, I can simply toss everything into the slow cooker and let it do all the work ahead of time. Get ready for the best savory aromas to fill your kitchen!

Why You’ll Love My Kielbasa And Sauerkraut Recipe

• Classic flavor combo – There’s a reason you see kielbasa and sauerkraut paired together. The blend of savory, juicy sausage with tangy pickled cabbage hits all the senses.
• Satisfying texture – While some slow cooker recipes can give every ingredient the same soft texture, this one keeps the kielbasa tender and juicy, while the veggies take on just the right amount of softness.
• Effortless prep – When I don’t have time for anything, my kielbasa and sauerkraut recipe wins every time. Like many of my other Crock Pot meals, this one is completely hands-off (so while it cooks, you can get something else done). You don’t need to pre-cook anything.
• 5 simple ingredients – I included just the key ones you need most. They also all store quite well, so you can keep them on hand easily.
• Cozy and comforting – After a long day, it’s nice to sit down to a simple and satisfying meal like this. And for me, the taste reminds me of the flavors of childhood… even though I liked them less back then.

Ingredients & Substitutions

Here I explain the best ingredients for my kielbasa and sauerkraut, what each one does in the recipe, and substitution options. For measurements, see the recipe card.

• Kielbasa – This is a type of Polish sausage made from pork (or sometimes pork and beef), though you can get turkey kielbasa for a lighter option. Since my family is Eastern European, we had it in the fridge often growing up. I always buy the (more common) smoked sausage version, but my recipe would work with raw as well, since it cooks for a while. Either way, you’ll need to slice it.
• Sauerkraut – Use a canned or jarred variety, refrigerated or shelf-stable… they’re all good! Be sure to drain the sauerkraut before adding it to the dish to keep everything from getting too watery.
• Onion – I have white onions on hand most often, but you can also use yellow, Vidalia, or red onions for a different flavor. Slice them thinly, so they’ll blend nicely with the sauerkraut. Sometimes I add some sliced bell peppers for extra color and a hint of natural sweetness, reminiscent of my sausage and peppers recipe.
• Diced Tomatoes – Makes the dish juicy and ties everything together. You could also use whole peeled tomatoes and chop them a bit. Stick with these two varieties, since you can drain the extra liquid from them. Crushed tomatoes or tomato sauce will make the final dish too watery.
• Chicken Broth – I make my own homemade chicken broth when I can, but let’s be real, this is an I-don’t-have-time kind of meal. Just regular store-bought works just fine!
• Brown Sweetener (optional) – Most of you know I don’t eat refined sugar, so while many versions of this dish call for brown sugar, I use natural Besti Brown Monk Fruit Allulose Blend in my kielbasa and sauerkraut instead. It adds a touch of sweetness and rich flavor without any aftertaste, but you can easily substitute with traditional brown sugar. Honestly, though, the sweetener is not required — this meal still tasted amazing when I omitted it.

How To Make Kielbasa And Sauerkraut

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Layer the kielbasa. Place the sliced kielbasa sausage into your slow cooker in an even layer.
2. Add the onions & brown sweetener. Place the onions on top of the kielbasa. If you’re using it, sprinkle Besti Brown (or brown sugar) over the onions.

3. Add the remaining ingredients. Layer on the drained sauerkraut and diced tomatoes, followed by the chicken broth.
4. Cook. Slow cook the kielbasa and sauerkraut until the sausage is very tender. I didn’t need to add any salt to this recipe, because almost every ingredient here is already salty, but you can season to your taste at the end if you like. I always garnish with fresh parsley to give it some color.

Recipe Variations

• Apples – This is a great way to add some sweetness if you don’t want to use a sweetener. And I think the sweet and tangy flavor of apples pairs perfectly with the savory sausage and sauerkraut. Just dice 2 to 3 of them (or slice thinly), and toss them in before cooking. I prefer sweet apples when I make this variation, but you can use granny smith apples for even more tang.
• Dijon Mustard – Stir a tablespoon into the sauerkraut mixture before cooking for a deeper flavor.
• Butter – Want extra richness? Add a few pats of butter on top before cooking.

Storage Instructions

• Store: Keep any leftovers in an airtight container in the refrigerator. It tastes just as good as fresh for up to 3-4 days.
• Meal prep: Since we’re using a slow cooker, you can prep anywhere from 2-6 hours ahead (depending on if you cook on high or low). You can also use the warm function if you need it to stay warm for longer.
• Reheat: You can gently warm leftover sauerkraut and kielbasa in a hot skillet, but I usually just pop it in the microwave, as it doesn’t change the texture much for this meal. Sometimes I chop up leftovers and saute with diced potatoes and onions for a hearty breakfast hash, or combine with broth and vegetables to create a flavorful soup (similar to cabbage soup, except with tangy sauerkraut).
• Freeze: This dish freezes well for quite a long time, up to 6 months. You can store it all together, or make individual portions for quick lunches you can reheat from frozen.

Serving Suggestions

This is a one-pot meal, so you don’t really need anything extra! But if you would like to include a side dish with your kielbasa and sauerkraut, there are two main things I serve it with:

• Potatoes – For a comforting meal, make a side of my roasted cubed potatoes seasoned with herbs and garlic, or my baked potatoes topped with sour cream and chives. If you need a lighter option, try my mashed cauliflower.
• Salad – For a refreshing side, I often pair this dish with my creamy cucumber salad, Israeli salad, or just a simple cucumber tomato salad like my mom makes. These all go nicely with the flavors here.

More One-Pot Meals

I love complete meals that don’t need any sides — okay, other than maybe a simple salad. And if you do too, here are more of my one-pot (or one-pan) dinners to try:

Sheet Pan Chicken And Veggies

Instant Pot Chicken And Rice

Hibachi Chicken

Parmesan Crusted Tilapia

My Favorite Crock Pot For This Recipe

This slow cooker is the one I have, and I love it because it switches to warm when it’s done cooking… a.k.a. dinner is always ready when I am!

Recipe Card

4.88 from 24 votes

Kielbasa And Sauerkraut Recipe

By Maya Krampf

This kielbasa and sauerkraut recipe combines smoked sausage, tangy sauerkraut, onions & tomatoes, all slow cooked for an easy, one-pot dinner.

Prep: 5 minutes

Cook: 2 hours

Total: 2 hours 5 minutes

Servings: 4 (adjust to scale recipe)

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Ingredients

[ See substitutions ]

U.S. – Metric

Tap underlined ingredients to see the ones I use.

• 12 oz Smoked kielbasa (sliced thinly) ▢
• 1 medium Onion (sliced into thin quarter moons) ▢
• 1/3 cup Besti Brown Monk Fruit Allulose Blend (optional; use brown sugar if not sugar free, or can omit) ▢
• 2 14-oz cans Sauerkraut (drained) ▢
• 1 14.5-oz can Diced tomatoes (drained) ▢
• 1/2 cup Chicken broth, reduced sodium ▢

Instructions

[ See step photos ]

Tap on the times in the instructions to start a kitchen timer.

1. Place kielbasa at the bottom of the slow cooker. Place the onions over the kielbasa. Sprinkle brown monk fruit sweetener over the onions, if using.

2. Dump the drained cans of sauerkraut and diced tomatoes evenly into the slow cooker. Add chicken broth.

3. Cook for 4-6 hours on Low or 2-3 hours on High.

Did you make it? Leave a review or tag me @wholesomeyum on Instagram!

Maya’s Recipe Notes

Serving size: 1 1/2 cups

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Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 264

Fat 17g

Protein 16.2g

Total Carbs 12.9g

Net Carbs 6.7g

Fiber 6.2g

Sugar 4.7g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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