The Best Sauerkraut With Smoked Kielbasa

Ingredients

• 16 oz Refrigerated Sauerkraut (drained and rinsed)
• 8 slices Bacon (cut into 1‑inch chunks)
• 1 medium Yellow Onion (peeled and diced)
• 1 tablespoon Worcestershire Sauce (adds depth of flavor)
• 2 links Kielbasa (about 1 lb total, sliced lengthwise if desired)
• to taste Black Pepper (optional)

Instructions

1. Prepare Ingredients

   Drain the bagged sauerkraut in a colander, rinse quickly under cold water, and set aside. Peel the onion, cut it in half, then dice it. Cut the bacon into roughly 1‑inch chunks.

   Time: PT6M

2. Render Bacon

   Heat the skillet over medium heat. Add the bacon chunks and cook, stirring occasionally, until the fat is fully rendered and the bacon is crisp.

   Time: PT5M

   Temperature: Medium

3. Sauté Onion

   Using a slotted spoon, transfer the crisp bacon to a plate, leaving the rendered fat in the pan. Add the diced onion to the pan and sauté until softened and fragrant, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium

4. Combine Sauerkraut

   Add the drained sauerkraut to the skillet, stirring to coat with the onion‑bacon fat. Pour in the Worcestershire sauce and stir. Reduce the heat to low and let the mixture warm through.

   Time: PT5M

   Temperature: Low

5. Return Bacon

   Add the crisp bacon back into the skillet, mixing it evenly through the sauerkraut.

   Time: PT2M

   Temperature: Low

6. Add Kielbasa

   Nestle the kielbasa links into the sauerkraut mixture. Cover the skillet and simmer on low heat until the kielbasa is heated through and the flavors meld, about 12‑15 minutes.

   Time: PT15M

   Temperature: Low

7. Serve

   Remove the skillet from heat. Slice the kielbasa if desired, give the sauerkraut a final stir, and serve hot.

   Time: PT0M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

15 g

Fat

25 g

Fiber

5 g