The Original Kielbasa and Sauerkraut

The Original Kielbasa and Sauerkraut
  • PREP TIME
    15 mins
  • COOK TIME
    4 hrs 30 mins
  • TOTAL TIME
    4 hrs 45 mins
  • SERVING
    8 People
  • VIEWS
    27

A rustic and deeply flavorful dish, this kielbasa and sauerkraut recipe is a hearty celebration of simple ingredients transformed into a comforting classic. Perfect for a chilly evening or festive gathering, its rich, savory notes are sure to please.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    24 g
  • Cholesterol
    92 mg
  • Fiber
    10 g
  • Protein
    19 g
  • Saturated Fat
    24 g
  • Sodium
    1679 mg
  • Sugar
    13 g
  • Fat
    58 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View 45 mins In a large, heavy-bottomed pot or Dutch oven, render the diced pork fatback over low heat, stirring frequently, until the drippings have been released and the cracklings are golden brown. This should take approximately 45 minutes.

Image Step 02
02 Step

Recipe View 5 mins Add the drained sauerkraut and shredded cabbage to the pot with the rendered pork drippings. Stir well to combine, ensuring the cabbage and sauerkraut are coated in the flavorful fat. Bring the mixture to a gentle simmer.

Image Step 03
03 Step

Recipe View 3 hrs Cover the pot and cook over low heat, stirring occasionally to prevent sticking, until the cabbage is very tender and has melded with the sauerkraut. This process will take around 3 hours.

Image Step 04
04 Step

Recipe View 52 mins Gently stir in the cubed kielbasa sausage. Continue to cook, uncovered, for an additional 45 minutes to 1 hour, allowing the flavors to fully meld and the kielbasa to impart its savory essence to the dish.

For an even richer flavor, consider using smoked kielbasa.
Adjust the amount of sauerkraut and cabbage to your preference. Some prefer a more tangy flavor, while others enjoy a sweeter, more cabbage-forward dish.
Serve with crusty rye bread, a dollop of sour cream, or creamy mashed potatoes to complement the hearty flavors.

Maeve Jacobi

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.4/ 5 ( 9 Ratings)
Total Reviews: (4)
  • Deon Ziemann

    I've made this several times, and it's always a hit. My family loves it!

  • Barbara Feest

    Easy to follow and delicious. I used Polish sausage instead of kielbasa and it worked perfectly.

  • Larry Heaney

    The key is to really let the cabbage cook down until it's super tender. Worth the wait!

  • Damaris Homenick

    This recipe is fantastic! The long cooking time really allows the flavors to develop. I added a pinch of caraway seeds for an extra touch.

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