Easy Sausage and Sauerkraut Skillet Recipe for Dinner

I love recipes that bring a lot of comfort to the table without asking me to spend all evening in the kitchen. This sausage and sauerkraut skillet is one of those meals for me. I combine smoky sausage, tender potatoes, sweet onion, and tangy sauerkraut in one skillet, so I get a hearty dinner with very little fuss.

This dish also reminds me of my time in the Alsace region of France, where sauerkraut, pork, and potatoes are a natural part of the local food culture. I was especially inspired by choucroute garnie, a slow-cooked dish that shares many of the same comforting flavors. I wanted to capture that feeling in a quicker weeknight meal.

When I make this recipe, I especially like how the potatoes absorb the savory flavor from the sausage and sauerkraut while the onion adds a little sweetness. The result is simple, warming, and ready in about 30 minutes.

Why I Love This Sausage and Sauerkraut Recipe

I reach for this recipe when I want a filling dinner that uses straightforward ingredients. Everything cooks in one skillet, the flavor is bold without requiring a long ingredient list, and I can easily adjust the type of sausage or potato to suit what I have on hand.

Ingredients for Sausage and Sauerkraut

My Ingredient Notes

• Smoked sausage: I usually look for a Polish-style smoked sausage such as kielbasa. Traditional pork kielbasa works well, and turkey kielbasa is another option if I want a leaner choice.
• Sauerkraut: When I can find raw, naturally fermented sauerkraut in the refrigerated section, that is my preference. Jarred sauerkraut also works when that is what I have available.
• Potatoes: I like red potatoes because they hold their shape and have a creamy texture. Yukon Gold or russet potatoes can also work well.
• Onion: I use a sweet onion when I want extra balance against the tangy sauerkraut, but red onion gives the skillet a sharper flavor.

Directions

Step 1: Saute the potatoes

In a large skillet, saute the potatoes in oil until lightly browned, five to six minutes.

My Tip: If I have a little extra time, I can parboil the potatoes first. Precooking helps the potatoes become tender inside while still getting nicely browned on the outside.

Step 2: Add the onion

Stir in the onion, and saute until tender, three to four minutes.

Step 3: Finish with the sausage and sauerkraut

Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat until heated through, four to five minutes, stirring occasionally.

My Tip: If my sauerkraut is not very juicy and the skillet looks dry, I add a small splash of water, chicken broth, beer or apple juice. I taste the finished skillet before adding salt because the smoked sausage and sauerkraut can already provide plenty of seasoning.

My Favorite Ways to Change It Up

• Change the seasoning: I can add caraway seeds, ground coriander, or smoked paprika when I want to give the sauerkraut a different flavor.
• Make it sweet and savory: I like the idea of adding naturally sweet ingredients such as apples or carrots, or a small touch of brown sugar when the sauerkraut goes into the skillet.
• Use another meat: I can swap the smoked sausage for fresh sausage such as bratwurst or a cured meat such as bacon. I cook the meat until browned and cooked through, set it aside while I continue, and return it to the pan at the end.
• Try the slow cooker: For a slower version, I can layer the sauerkraut, onions, potatoes, and kielbasa in a slow cooker and cook on low for four to five hours or until heated through.
• Bake it: I can turn the skillet meal into a casserole by combining the ingredients in a baking dish and baking at 350°F for one hour or until the potatoes are tender.

How I Store Sausage and Sauerkraut

I store leftovers in an airtight container in the refrigerator for up to four days. When I am ready to eat them, I reheat the leftovers in a skillet over medium heat until warmed through. I like using a skillet because it helps the potatoes and sausage regain some of their texture.

My Tips for the Best Sausage and Sauerkraut

• I cut the potatoes into similarly sized cubes so they brown and cook more evenly.
• I drain the sauerkraut well so the skillet does not become unnecessarily watery.
• I give the potatoes time to brown before adding the onion because that helps build more flavor.
• I taste the finished dish before seasoning with extra salt.
• I serve the skillet while it is hot so the sausage, potatoes, and sauerkraut stay at their best texture.

What goes well with sausage and sauerkraut?

I like serving this skillet with a dollop of mustard and a piece of dark rye bread. When I want to make the meal feel more like a German beer hall supper, I can add soft pretzels with mustard dip and hearty side dishes such as German noodle bake, spaetzle, or potato dumplings. For dessert, an apple cake is a natural pairing with these savory flavors.

Should I rinse sauerkraut before using it?

I can skip rinsing if I enjoy sauerkraut’s strong, punchy flavor. If I want a milder taste, I rinse it first. Rinsing can also remove some of the sauerkraut’s sodium.

What is the difference between smoked sausage and kielbasa?

Smoked sausage is generally fully cooked, although I always check the package directions before serving. Kielbasa is the Polish word for sausage and can describe fresh or smoked varieties. Many smoked kielbasa varieties have a bold garlic flavor, which makes them especially good in this skillet.

More Recipe Inspiration

I keep the following recipe inspiration nearby when I am planning cozy meals, seasonal dishes, and drinks to serve alongside dinner.

Frequently Asked Questions

Can I use a different type of potato?

Yes. I can use red potatoes, Yukon Gold potatoes, or russet potatoes. I prefer red potatoes for their creamy texture and ability to hold their shape, but the other varieties can work well too.

Can I make this recipe ahead of time?

Yes. I can cook the skillet ahead of time, refrigerate it promptly in an airtight container, and reheat it within four days. I prefer reheating it in a skillet so the potatoes and sausage warm evenly.

How can I make the flavor milder?

I can choose a milder smoked sausage and rinse the sauerkraut before adding it. Rinsing reduces some of the sauerkraut’s sharp flavor, so it is useful when I want a gentler finished dish.

What sausage works best?

I like a smoked Polish-style sausage such as kielbasa because its savory, smoky flavor pairs naturally with potatoes and sauerkraut. Turkey kielbasa can also be used.

Nutrition Information

Nutrition is an estimate and can vary depending on the sausage, sauerkraut, potatoes, and serving size used.

Finally, Conclusion

I love this sausage and sauerkraut recipe because it gives me the cozy flavors I associate with traditional European cooking in a practical one-skillet format. The smoky sausage, browned potatoes, sweet onion, and tangy sauerkraut make a satisfying dinner without a complicated process. When I want an easy comfort-food meal that is ready quickly, this is a recipe I am happy to make again.