Crock pot kielbasa and sauerkraut
Crock pot kielbasa and sauerkraut is a easy Polish recipe that serves 4. 350 calories per serving. Recipe by Steph Gigliotti on YouTube.
Prep: 15 min | Cook: 4 hrs 30 min | Total: 5 hrs 5 min
Cost: $25.51 total, $6.38 per serving
Ingredients
- 2 packages Kielbasa (sliced into 1/2‑inch rounds)
- 2 cans Sauerkraut (14‑oz cans, drained)
- 1 medium Onion (diced)
- 2 cups Chicken Stock (low‑sodium)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Mustard (Dijon or yellow)
- 1 teaspoon Black Pepper (ground)
- 0.5 teaspoon Salt
- 4 tablespoons Unsalted Butter (cut into pieces)
- 1 bag Frozen Pierogi (any filling, 12‑oz bag)
Instructions
Prepare Ingredients
Slice the kielbasa into 1/2‑inch rounds, dice the onion, and drain the sauerkraut.
Time: PT10M
Combine Base in Crock‑Pot
Add the sliced kielbasa, drained sauerkraut, diced onion, chicken stock, apple cider vinegar, mustard, black pepper, and salt to the crock‑pot. Stir to distribute evenly.
Time: PT5M
Slow‑Cook Base
Cover the crock‑pot and set it to Low. Cook for 4 hours.
Time: PT4H
Temperature: Low
Add Pierogi and Butter
After 4 hours, add the frozen pierogi directly into the pot and stir in the butter pieces, ensuring the pierogi are mostly submerged in the liquid.
Time: PT5M
Temperature: Low
Finish Cooking
Continue cooking on Low for an additional 30 minutes, or until the pierogi are heated through and tender.
Time: PT30M
Temperature: Low
Serve
Spoon the stew into bowls, sprinkle with a little extra black pepper if desired, and serve hot.
Time: PT0M
Nutrition Facts
- Calories
- 350
- Protein
- 15 g
- Carbohydrates
- 30 g
- Fat
- 15 g
- Fiber
- 3 g
Dietary info: Contains meat, Can be made gluten‑free with gluten‑free pierogi, Can be made dairy‑free by substituting butter with oil
Allergens: Dairy, Gluten, Mustard
Ingredient Substitutions
- Instead of Kielbasa: Smoked sausage, Bratwurst
- Instead of Sauerkraut: Fresh sauerkraut
- Instead of Onion: Shallot
- Instead of Chicken Stock: Vegetable stock
- Instead of Apple Cider Vinegar: White wine vinegar
- Instead of Mustard: Spicy brown mustard
- Instead of Black Pepper: White pepper
- Instead of Salt: Sea salt
- Instead of Unsalted Butter: Margarine, Olive oil
- Instead of Frozen Pierogi: Homemade pierogi
Equipment Needed
- Crock‑Pot (slow cooker)
- Knife
- Cutting Board
- Measuring Cups
- Measuring Spoons
- Wooden Spoon or Spatula
- Ladle (optional)
- Serving Bowl (optional)
Critical Steps — Do Not Skip
- Slice the kielbasa evenly
- Cook the base on Low for a full 4 hours
- Add pierogi and butter after the initial cooking period
- Ensure pierogi are fully submerged and cooked through
Chef Tips from the Video
- Use smoked kielbasa for a deeper, richer flavor.
- A pinch of caraway seeds complements the sauerkraut nicely.
- Serve with a dollop of sour cream for extra richness.
Troubleshooting
The stew is too watery.
Drain a portion of the sauerkraut before adding, or reduce the chicken stock by 1/2 cup.
Pierogi fall apart during cooking.
Add the pierogi later (after the first 30 minutes of the final cooking stage) and stir gently.
The flavor is flat.
Add an extra teaspoon of mustard or a pinch of caraway seeds for authentic Polish flavor.
Storage
Refrigerator: Cool in an airtight container for up to 3 days
Freezer: Freeze in a freezer‑safe container for up to 2 months (pierogi may become softer after thawing)
Room temperature: Do not store at room temperature; refrigerate promptly
Make-Ahead Tips
- Prepare and slice the kielbasa and onion a day ahead; store in the fridge.
- The stew (without pierogi) can be cooked fully a day ahead and reheated; add pierogi just before serving.
Frequently Asked Questions
What is the cultural significance and history of sauerkraut and pierogi in Polish cuisine?
Sauerkraut (kapusta kiszona) and pierogi have been staple comfort foods in Poland for centuries, originally created as ways to preserve cabbage and use up leftover ingredients. They are traditionally served at family gatherings, holidays, and especially during the winter months.
What are the traditional regional variations of kielbasa and sauerkraut dishes in Poland?
In southern Poland, smoked kielbasa is often paired with sauerkraut flavored with caraway seeds, while in the north, the sauerkraut may be sweeter with added apples. Some regions also add mushrooms or potatoes to the stew.
How is kobasa and sauerkraut with pierogi traditionally served in Polish households?
It is typically served hot straight from the pot, accompanied by crusty rye bread and sometimes a side of sour cream. Families often enjoy it as a Sunday lunch or dinner, especially after church.
What occasions or celebrations is this kobasa and sauerkraut with pierogi dish associated with in Polish culture?
The dish is popular for weekend family meals, Easter brunches, and Christmas Eve (Wigilia) when hearty, comforting foods are prized. It is also a favorite at harvest festivals (Dożynki).
What authentic ingredients are essential for a traditional Polish kobasa and sauerkraut with pierogi, and what are acceptable substitutes?
Traditional ingredients include smoked Polish kielbasa, fermented sauerkraut, and hand‑made pierogi. Acceptable substitutes are any good-quality smoked sausage, canned sauerkraut, and store‑bought frozen pierogi.
What other Polish dishes pair well with kobasa and sauerkraut with pierogi?
It pairs nicely with beet salad (buraczki), pickled cucumbers, and a simple mushroom soup. A side of buttered rye or pumpernickel bread completes the meal.
What are the most common mistakes to avoid when making kobasa and sauerkraut with pierogi?
Common mistakes include overcooking the pierogi so they become mushy, not seasoning the broth enough, and lifting the lid too often, which extends cooking time.
Why does this recipe add butter and pierogi only after the initial 4‑hour cook rather than at the start?
Adding butter and pierogi later prevents the pierogi from becoming soggy or falling apart during the long simmer, and it allows the butter to melt and coat the pierogi for a richer flavor.
How do I know when the pierogi are done in this crock‑pot recipe?
Pierogi are done when they are heated through, tender to the bite, and the interior is steaming hot. Cutting one open should reveal a soft, fully cooked filling.
Can I make this kobasa and sauerkraut with pierogi ahead of time and how should I store it?
Yes, you can prepare the stew (without pierogi) a day ahead and refrigerate. Reheat gently and add fresh pierogi just before serving. Store in an airtight container for up to 3 days.
What does the YouTube channel Steph Gigliotti specialize in?
The YouTube channel Steph Gigliotti focuses on approachable home‑cooking tutorials, often featuring comfort‑food classics, seasonal meals, and step‑by‑step guides for busy home cooks.
How does the YouTube channel Steph Gigliotti's approach to Polish‑inspired cooking differ from other cooking channels?
Steph Gigliotti emphasizes simple, one‑pot meals that require minimal prep and use everyday pantry ingredients, whereas many other channels may focus on elaborate techniques or specialty equipment.
Last updated: September 2, 2026
