Kielbasa Sauerkraut & Potatoes Skillet. A Quick and easy to make skillet dinner that is full of flavor and filling. Loaded with Kielbasa, bell peppers, potatoes, carrots and Sauerkraut this Kielbasa Sauerkraut skillet recipe is perfect for a quick weeknight meal.
Kielbasa Sauerkraut & Potatoes Skillet
My whole family loves this Potatoes Kielbasa and sauerkraut stovetop recipe. It is easy to make and I have taught all of my kids how to make it. I love quick and easy kielbasa recipes and this is one of my favorites. This recipe is actually a creation of my daughter’s. She came up with this recipe all on her own and wowed us all at dinner time.
Whenever we are in a time crunch this is our go to meal. I make sure to keep all of the ingredients on hand so when we are in a rush we have a filling and healthy meal that we all love on the table quickly.
What to Serve with Kielbasa Sauerkraut & Potatoes Skillet
This easy skillet meal is a one dish meal is perfect on its own, however when I made Kielbasa Potatoes and Sauerkraut for dinner I also make a fresh salad. If you are looking for easy but tasty salad recipes, check out some of our favorites.
What is Kielbasa?
Kielbasa is a type of meat that is ground meat, mixed with spices stuffed into an edible casing and then smoked. In the grocery stores it comes in a U-shape that is already precooked.
The great thing about it being precooked is that it makes for a super quick cooking when you are making a kielbasa recipe for dinner and are short on time.
Kielbasa vs Polish Sausage
Kielbasa is the polish word for sausage, so when you are cooking and trying to figure out the difference, there is none. Polish sausage and Kielbasa are the same ingredient.
How long to cook kielbasa
When you buy kielbasa in the US it is normally smoked and already cooked and then packaged so all you are doing when you cook it is reheating it. When you are reheating it when adding it to a recipe it doesn’t take long to cook. If you are just reheating kielbasa in a skillet it will be cooked and heated all the way thru in about 5 minutes.
When you are making this Kielbasa skillet recipe you are going to cook the potatoes and the carrots first, which takes the longest. Then you add the Kielbasa to the skillet too reheat it.
Tips for Making this Recipe
Use Frozen potatoes and carrots. If you are in a rush and don’t want to dice potatoes you can use frozen diced potatoes.
Use Fresh Sauerkraut. You can use canned or jarred sauerkraut however fresh sauerkraut gives a much better flavor. I also like to add the juices from the bag to the skillet. You can drain the sauerkraut if you want to.
Kielbasa And Sauerkraut Skillet Ingredients
- olive oil
- garlic powder
- bell peppers
- polish Kielbasa
How to Make Kielbasa And Sauerkraut Skillet
In a large skillet heat the oil over medium heat. Add in the potatoes, carrots, and onions to the pan and cook until they have softened.
Stir in the garlic powder, peppers, and kielbasa, cook until the kielbasa is warmed through.
Add in the sauerkraut and cook for five minutes until the sauerkraut is heated through.
Easy Skillet Dinner Recipes
- Pan Seared Chicken and Mushrooms
- Jalapeno Popper Chicken Skillet
- Mexican Taco Skillet
- Salisbury Steak
- Steak and Cauliflower Skillet
Kielbasa Sauerkraut and Potato Skillet
- 3 tablespoons olive oil
- 2 1/2 cups potatoes diced
- 2 cups carrots diced
- 1 cup onions diced
- 1/2 tablespoon garlic powder
- 2 cups bell peppers diced
- 2 14 ounces polish Kielbasa sliced
- 2 cups sauerkraut
- In a large skillet heat the oil over medium heat. Add in the potatoes, carrots, and onions to the pan and cook until they have softened.
- Stir in the garlic powder, peppers, and kielbasa, cook until the kielbasa is warmed through.
- Add in the sauerkraut and cook for five minutes until the sauerkraut is heated through.
Comments & Reviews
This is the second time I made this in a week! I add stone ground mustard while cooking, and my family often adds more. I added baby spinach because I have a big carton and I don’t want it to go bad. I was going to make it on the side, but I thought, why not just throw it in near the end until it wilts. Delicious!