One Skillet Kielbasa and Sauerkraut with Mustard Sauce

Ingredients

• 2 pounds Kobasi Sausage (cut lengthwise then into 2‑3 inch bite‑size pieces)
• 1 large Onion (sliced into half‑moon rings)
• 2 tablespoons Unsalted Butter
• 1 tablespoon Granulated Sugar
• 3 cups Sauerkraut (drained well before adding)
• 2 tablespoons Dijon Mustard
• 1 tablespoon Honey (optional for extra sweetness)
• 1 teaspoon Apple Cider Vinegar
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper (freshly ground)

Instructions

1. Prepare the Kobasi

   Trim the kobasi links, cut them lengthwise, then slice into 2‑3 inch bite‑size pieces.

   Time: PT5M

2. Brown the Sausage

   Heat a large skillet over medium‑high heat. Add the kobasi pieces in a single layer and brown 3‑4 minutes per side until golden and slightly crisp.

   Time: PT6M

   Temperature: medium‑high heat

3. Set Sausage Aside

   Transfer the browned kobasi to a plate and set aside while you build the sauce.

   Time: PT1M

4. Melt Butter

   Add 2 Tbsp unsalted butter to the hot pan and let it melt completely.

   Time: PT1M

   Temperature: medium heat

5. Caramelize Onions

   Stir in the sliced onion and 1 Tbsp sugar. Cook, stirring occasionally, until the onions are deep golden and sweet‑fruity, about 8‑10 minutes.

   Time: PT10M

   Temperature: medium heat

6. Add Sauerkraut

   Drain the sauerkraut well, then add it to the pan. Stir and cook for about 5 minutes until heated through and the edges begin to caramelize.

   Time: PT5M

   Temperature: medium heat

7. Re‑heat the Sausage

   Return the browned kobasi to the skillet, mix with the sauerkraut‑onion mixture, and cook another 5 minutes until the sausage is warmed through.

   Time: PT5M

   Temperature: medium heat

8. Prepare Mustard Sauce

   In a small bowl combine Dijon mustard, honey, apple cider vinegar, salt, and black pepper. Whisk until smooth.

   Time: PT3M

9. Finish the Dish

   Drizzle the mustard sauce over the skillet contents, give one final stir to coat everything evenly, then remove from heat.

   Time: PT1M

10. Serve

    Transfer to a serving platter or serve directly from the skillet. Enjoy hot as part of your New Year celebration.

    Time: PT0M

Nutrition Facts

Calories

470

Protein

20 g

Carbohydrates

15 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Kobasi Sausage: Kielbasa, Bratwurst, Smoked pork sausage
• Instead of Onion: Shallots, Leeks
• Instead of Unsalted Butter: Margarine, Olive oil
• Instead of Granulated Sugar: Honey, Maple syrup
• Instead of Sauerkraut: Fermented cabbage, Kimchi (different flavor)
• Instead of Dijon Mustard: Yellow mustard, Whole grain mustard
• Instead of Honey: Maple syrup
• Instead of Apple Cider Vinegar: White wine vinegar

Equipment Needed

• Large Skillet
• Chef's Knife
• Cutting Board
• Spatula or Tongs
• Measuring Spoons
• Small Bowl
• Stirring Spoon

Critical Steps — Do Not Skip

• Brown the kobasi until golden and crisp.
• Caramelize the onions with butter and sugar.
• Drain and add sauerkraut to avoid excess liquid.
• Prepare the mustard sauce separately.
• Drizzle sauce over the finished dish and stir gently.

Chef Tips from the Video

• Use low‑sodium sauerkraut for better flavor balance.
• A splash of dry white wine added with the sauerkraut adds depth.
• For extra heat, stir in a pinch of caraway seeds with the sauerkraut.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze in a freezer‑safe bag for up to 2 months; reheat gently on the stove.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Brown the kobasi a day ahead and store in the fridge; reheat with the sauerkraut.
• The mustard sauce can be made up to 24 hours in advance and kept refrigerated.

Frequently Asked Questions