Sausage & Sauerkraut Skillet Dinner

Growing up, I believed everyone had a deep and abiding love for sauerkraut like I did. (I guess it’s kind of a given when you’re raised in a Polish family.) It wasn’t until much later in life, namely when it came to my own kids, that I realized sauerkraut was definitely an acquired taste.

So, I make a concentrated effort to insure that they actually acquire that taste someday. It hasn’t worked with our 10 year old or 5 year old just yet, but the 4 and 3 year olds practically licked their plates clean when I served this dinner. I suppose a 50% success rate isn’t too bad. Although I am determined to see that percentage hit 100 someday.

For the Sausage & Sauerkraut Skillet Dinner, I cut the bitterness of the sauerkraut with some brown sugar, which also provided a nice caramelization of the sausage. It still tasted traditional, just with less of a bite.

Sausage & Sauerkraut Skillet Dinner

  • 5 T. butter or margarine
  • 1 small onion, finely diced
  • 1 lb. smoked or Polish sausage, sliced
  • 1/2 lb. carrots, peeled and sliced
  • 1 15 oz. can sauerkraut, drained and rinsed
  • 1/2 c. brown sugar
  • 1/2 t. black pepper
  • 1/4 t. salt

1. Melt the butter or margarine in a large skillet. Add the onion and cook for 2-3 minutes. Then add the sausage and carrots and cook for an additional 10 minutes, stirring frequently.

2. Stir in remaining ingredients and cook for 5 minutes. Serve immediately or cover and simmer over low heat until dinner time.

My original intention with this dinner was to make it a complete, all-in-one skillet meal with the addition of some potatoes. Unfortunately, some little hands got in my pantry and spilled water all over my bag of potatoes, leaving them completely unusable. So we had some noodles on the side instead.

If you want to make this a complete meal, slice or cube 3-4 potatoes and add with the onions in step 1. Cook as directed.

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16 thoughts on “Sausage & Sauerkraut Skillet Dinner

  1. I love sauerkraut! 😀 I lived in Germany for several years and that is where I started first to eat it. 😀

    Thanks for sharing!
    Have a great day!

  2. As good as this looks, I’m afraid I’m with your 10 and 5 year olds. My parents, though not Polish, liked sauerkraut – my mother, especially. Cabbage, too. I’ve since gained a taste for cabbage (in some recipes) but will not eat sauerkraut. There’s just something about sour foods that I can’t get past, and that includes almost all things pickled (three bean salad is an exception). So, definite congratulations are in order for your 50% success. I can relate in that I grew up on scrapple but my kids won’t touch it.

  3. My kids never liked the taste of sauerkraut either. One day while shopping I found Barvarian Sauerkraut. It is less bitter then regular sauerkraut.

  4. Now I’m hungry for sauerkraut! And I don’t know where to find good kielbasa where I live. I can’t eat the mass-produced stuff at the grocery store. It always makes me sick–too greasy and fake-smokey. Now, I’m going to have to try and track down a butcher. Unfortunately, I’m afraid my husband and four year old will side with your ten and five year olds.

  5. Just made this for dinner for my husband & one year old son, as well as friends and their two young daughters. Thumbs up all around! I am a recent sauerkraut convert and the brown sugar really helps. This is a keeper for sure. Served it with mashed red potatoes (I love all the flavors mixed together) and fruit salad on the side. Thanks!

  6. I finally made this tonight, and it is awesome!!! Any ideas for adapting for the crock pot?

  7. I was just looking for a way to tone down some sauerkraut (I bought a different brand and it smells and tastes vinegary) and came upon this recipe. I tossed some brown sugar in my dish and it seems to be working. I am definitely going to make your recipe as it looks easy and yummy. I love sauerkraut! Thanks!

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