Kielbasa and Sauerkraut Recipe – Russian Special
Kielbasa and Sauerkraut is a traditional Russian sausage stew that combines the rich flavors of smoked kielbasa with the tanginess of sauerkraut. This hearty one-pan meal is enhanced with the sweetness of apples and the depth of tomatoes, creating a comforting dish perfect for any occasion.
- Prep Time10 min
- Cook Time40 min
- Total Time50 min
Kielbasa and Sauerkraut Ingredients :
- 300g to 350g (about 4 kielbasa), sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 80ml (1/4 cup) apple cider
- 500g (4 cups) sauerkraut with carrots, drained (*see notes)
- 1/2 tsp caraway seeds
- 1 apple, grated
- 2 tbsp tomato paste
- 1 bay leaf
How to Make Kielbasa and Sauerkraut
Preheat the oven to 350F/180C.
Cut the kielbasa sausage into thick slices and pan-fry until golden on both sides. (No additional oil needed as the sausage releases plenty of fat.) Transfer to a plate.
In the same deep pan, sauté the chopped onion for 7-10 minutes until softened. Add the minced garlic and cook for another 30 seconds. Deglaze the pan with the apple cider.
Add the drained sauerkraut with carrots, caraway seeds, and grated apple to the pan. Stir in the tomato paste and add the bay leaf. Return the fried kielbasa to the pan, cover, and bake in the preheated oven for 40-50 minutes.
Recipe Notes:
Sauerkraut Variations: If your sauerkraut doesn’t include carrots, grate and add 1 carrot when you add the sauerkraut to the pan.
Apple Cider Substitute: Apple juice can be used as a substitute for apple cider if preferred.
Caraway Seed Alternatives: If you don’t have caraway seeds, fennel seeds can be used as an alternative.
Serving Suggestions: Serve with boiled potatoes or crusty bread to soak up the flavorful sauce.
Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat thoroughly before serving.
