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.
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:
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! Please enter your first name for your account. Your saved recipe will also be sent to your email. 📖 Want more recipes like this? Find this one and many more in my Winter Ebook Bundle!
