Kielbasa and Sauerkraut

Smoky sausage, sweet wedges of apple and tangy sauerkraut, all perfumed with the woodsy aroma of caraway, make for an easy, autumnal slow-cooker supper. With just a few simple ingredients and a few hours of hands-off cooking, humble ingredients transform into a hearty and flavorful meal. This dish is perfect for a cozy dinner or a satisfying potluck contribution. Serve it with a skillet of buttery homemade pierogi (or the ones from the freezer aisle) for the ultimate old-world Polish feast.

Ingredients for Kielbasa and Sauerkraut

• Sauerkraut: Sauerkraut provides the bulk of this slow-cooker kielbasa and sauerkraut supper. We call for canned, but you could use jarred, bagged or fresh sauerkraut sold in the refrigerated case. Rinsing and draining it removes some of the extra salt and prevents the finished dish from being too soupy.
• Kielbasa: A smoked Polish sausage, kielbasa contributes richness and smoky flavor. Because kielbasa is already cooked through the smoking process, this recipe is just warming it up. Pork kielbasa is the version that’s easiest to find, but you can use any smoked sausage you like, whether made from pork, beef, turkey, lamb, chicken, veal or a plant-based alternative.
• Apples: Wedges of peeled tart apple soften to an almost custardy texture in the slow cooker, a sweet pairing with the tangy sauerkraut and smoky sausage.
• Brown sugar: Some brown sugar sweetness balances out the sharp flavor of the sauerkraut and helps add a caramelized flavor to this slow-cooker supper.
• Caraway seeds (optional): Caraway seeds infuse this dish with the distinctive spiced aroma they also contribute to rustic rye bread.
• Apple juice: Because the slow cooker relies on humidity to help transfer heat to all the ingredients, we add some apple juice to add moisture to this recipe. You can substitute apple cider, chicken, pork or vegetable broth, or even use plain water instead.

Directions

Step 1: Layer the ingredients

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Place half the sauerkraut in an ungreased 3-quart slow cooker. Top with the sausage, apples, brown sugar, caraway seeds (if using) and pepper. Add the remaining sauerkraut, then pour the apple juice over everything.

Step 2: Slow-cook your dinner

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Cover and cook on low until the apples are tender, four to five hours.

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Kielbasa and Sauerkraut Variations

• Add onion: Layer the sauerkraut and kielbasa with sauteed or caramelized onions for even more savory flavor.
• Bulk it up: Add a package of frozen potato pierogi and some melted butter to this casserole to make a complete, Polish-inspired meal.
• Swap out the caraway: Replace the caraway seeds with whole allspice berries to give this kielbasa and sauerkraut a different, spiced flavor profile.

How to Store Kielbasa and Sauerkraut

Leftover kielbasa and sauerkraut can be stored in an airtight container in the refrigerator for up to three days. To reheat, simply place the leftovers in a microwave-safe dish and heat on high until warmed through.

Can you freeze kielbasa and sauerkraut?

Yes, you can freeze kielbasa and sauerkraut. Kielbasa freezes well, and its texture doesn’t change much after thawing. The cooked sauerkraut and apples can also be frozen, but keep in mind that freezing might soften their texture a bit. Pack the cooled kielbasa and sauerkraut into freezer-safe containers, label and freeze them for up to three months. When you’re ready to eat, defrost them overnight in the fridge, then reheat them in the microwave or on the stove in a covered saucepan over medium-low heat.

Kielbasa and Sauerkraut Tips

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What kind of apples should you use to make kielbasa and sauerkraut?

You can use any type of apple to make sauerkraut and kielbasa, but some baking apples will break down to an applesauce texture with a long cooking time. If you want an apple that will hold its shape through cooking, use one with a dense, firm texture such as a Granny Smith or Pink Lady. Check out our full guide to common apple types and their uses.

Can you make this kielbasa and sauerkraut recipe without sugar?

The brown sugar balances out the sharp flavor of the sauerkraut and adds viscosity to the sauce, but you can absolutely leave it out or replace it with an equal amount of applesauce.

Can you make this recipe without a slow cooker?

Yes, you can make this recipe on the stove. Layer the ingredients as directed, in a thick-bottomed pot or Dutch oven, then cook over low heat. You want the mixture to be hot, but not steaming copiously or actively bubbling. Cook without stirring, until the apples are softened.