Ingredients

Scale

1.5 lbs smoked kielbasa sausage (pork or beef)

32 oz sauerkraut (about 4 cups), drained (reserve 1/4 cup liquid)

1 large yellow onion, roughly chopped

1 medium green apple, cored and chopped

3 cloves garlic, minced

1/2 cup chicken broth

1 teaspoon caraway seeds

1–2 tablespoons brown sugar

1 tablespoon vegetable oil

Salt to taste

Black pepper to taste

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Instructions

1. Slice kielbasa into 1/2-inch rounds (cut on bias if desired).

2. Heat vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Add kielbasa and cook 5-7 minutes, turning occasionally, until browned and slightly crispy on edges. Remove kielbasa and set aside, leaving rendered fat in pot.

3. Reduce heat to medium. Add onion and sauté 5-7 minutes until softened and translucent. Add garlic and apple; cook 2-3 minutes more, stirring constantly.

4. Add drained sauerkraut, reserved sauerkraut liquid (1/4 cup), caraway seeds, brown sugar, salt, and pepper. Stir to combine.

5. Pour in chicken broth. Return kielbasa to pot. Bring to a simmer, then reduce heat to low. Cover and cook 20-30 minutes (or up to 1 hour for deeper flavor).

6. Uncover, taste and adjust seasonings (more salt, pepper, or brown sugar as needed). Ladle into bowls and serve hot.

Notes

Don’t skip browning the kielbasa—it builds flavor. For less sour kraut, rinse quickly before draining. Caraway seeds are essential for authentic taste. Leftovers keep refrigerated for 3-4 days or frozen for 2-3 months. Reheat gently on stovetop or microwave. Nutrition calculated using 1.5 lbs pork kielbasa, sugar at 1.5 tbsp average, and common ingredient values.

Author: Charlotte Johnson
Prep Time: 10 minutes
Cook Time: 40 minutes
Category: Main Course
Method: Stovetop
Cuisine: Eastern European
Diet: Gluten-Free, Dairy-Free (as written; see notes for variations)

Nutrition

Serving Size: 1 serving (about 1/6 of recipe)
Calories: 485
Sugar: 8 g
Sodium: 1280 mg
Fat: 36 g
Saturated Fat: 12 g
Unsaturated Fat: 22 g
Trans Fat: 0 g
Carbohydrates: 14 g
Fiber: 3 g
Protein: 27 g
Cholesterol: 85 mg