Sausage

Kielbasa And Sauerkraut Stew

Name: Kielbasa And Sauerkraut Stew
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 lb (450g) Kielbasa sausage, sliced; 6 slices of bacon, diced; 1 large onion, chopped; 3 cloves of garlic, minced; 1 cup of sauerkraut, drained and rinsed; 1 cup of chicken broth; 1 tablespoon of caraway seeds; 1 teaspoon of dried thyme; 1/2 teaspoon of salt; 1/4 teaspoon of black pepper; 2 tablespoons of all-purpose flour

By Odette Delacroix · June 19, 2026 · Sausage

Prep20 min

Cook30 min

Total50 min

Serves6

I still remember the first time I had Kielbasa And Sauerkraut Stew, it was a cold winter's night and my family had gathered around the dinner table. The smell of smoky pork and bacon filled the air, and the sound of sizzling meat on the stovetop was like music to my ears.

As we sat down to eat, I was struck by the complexity of flavors in the stew. The tangy sauerkraut, the richness of the pork, and the subtle sweetness of the onions all combined to create a dish that was both comforting and exciting.

Over the years, I've experimented with different recipes and techniques, but this one remains my favorite. It's a hearty and comforting stew that's perfect for a cold winter's night, and it's also a great way to warm up a crowd on a chilly evening.

In this recipe, I'll show you how to make Kielbasa And Sauerkraut Stew from scratch, using smoky pork and bacon to create a rich and flavorful broth. We'll also talk about the importance of using high-quality ingredients and the techniques that will help you achieve the perfect balance of flavors.

So, if you're looking for a delicious and comforting stew that's sure to become a family favorite, then keep reading. This recipe is perfect for anyone who loves smoky pork and bacon, and it's also a great way to introduce yourself to the world of comfort cooking.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal preparation time.
It's a hearty and comforting stew that's perfect for a cold winter's night.
The combination of smoky pork and bacon creates a rich and flavorful broth.
The tangy sauerkraut adds a nice balance of flavors to the dish.
It's a great way to introduce yourself to the world of comfort cooking.
The recipe is versatile and can be made with a variety of ingredients.
It's a crowd-pleaser and is sure to become a family favorite.

Why This Recipe Works

The key to a great Kielbasa And Sauerkraut Stew is the balance of flavors. You want to make sure that the smoky pork and bacon are balanced by the tangy sauerkraut and the sweetness of the onions.

To achieve this balance, it's essential to use high-quality ingredients. Look for smoky pork and bacon that have been smoked to perfection, and make sure to use a good quality sauerkraut that's not too sour or too sweet.

Another important factor is the cooking technique. You want to make sure that the pork and bacon are cooked slowly and patiently, so that they're tender and flavorful. This is where the magic happens, and the flavors all come together to create a delicious and comforting stew.

Finally, it's essential to let the stew rest for a while before serving. This allows the flavors to meld together and the meat to become tender and juicy. It's a simple step, but it makes all the difference in the world.

Ingredients You’ll Need

To make Kielbasa And Sauerkraut Stew, you'll need a few high-quality ingredients. Look for smoky pork and bacon that have been smoked to perfection, and make sure to use a good quality sauerkraut that's not too sour or too sweet.

Here are the ingredients you'll need:

1 lb (450g) Kielbasa sausage, slicedLook for a good quality Kielbasa sausage that's been smoked to perfection. You can also use other types of sausage, such as Knockwurst or Bratwurst, but Kielbasa is the most traditional choice.
6 slices of bacon, dicedUse a good quality bacon that's smoked to perfection. You can also use other types of cured meat, such as pancetta or ham, but bacon is the most traditional choice.
1 large onion, choppedUse a sweet onion, such as Vidalia or Maui, for the best flavor. You can also use other types of onions, such as yellow or white, but sweet onions are the most traditional choice.
3 cloves of garlic, mincedUse fresh garlic for the best flavor. You can also use garlic powder or garlic salt, but fresh garlic is the most traditional choice.
1 cup of sauerkraut, drained and rinsedUse a good quality sauerkraut that's not too sour or too sweet. You can also use other types of fermented cabbage, such as kimchi or curtido, but sauerkraut is the most traditional choice.
1 cup of chicken brothUse a low-sodium chicken broth for the best flavor. You can also use other types of broth, such as beef or vegetable, but chicken broth is the most traditional choice.
1 tablespoon of caraway seedsUse whole caraway seeds for the best flavor. You can also use ground caraway seeds, but whole seeds are the most traditional choice.
1 teaspoon of dried thymeUse fresh thyme for the best flavor. You can also use other types of herbs, such as parsley or rosemary, but thyme is the most traditional choice.
1/2 teaspoon of saltUse a good quality salt, such as kosher or sea salt, for the best flavor. You can also use other types of salt, such as table salt, but kosher or sea salt is the most traditional choice.
1/4 teaspoon of black pepperUse a good quality pepper, such as freshly ground black pepper, for the best flavor. You can also use other types of pepper, such as white or green pepper, but black pepper is the most traditional choice.
2 tablespoons of all-purpose flourUse a good quality flour, such as all-purpose or bread flour, for the best flavor. You can also use other types of flour, such as whole wheat or rye flour, but all-purpose flour is the most traditional choice.

Ingredients for Kielbasa And Sauerkraut Stew

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp knifeCutting boardMeasuring cups and spoonsInstant-read thermometerWooden spoon

How to Make Kielbasa And Sauerkraut Stew

1
In a large heavy pot or Dutch oven, cook the diced bacon over medium heat until it's crispy and golden brown, about 6-8 minutes.
2
Remove the bacon from the pot and set it aside on a paper towel-lined plate. Leave the grease in the pot.
3
Add the sliced Kielbasa sausage to the pot and cook until it's browned on all sides, about 5-7 minutes.
4
Remove the Kielbasa from the pot and set it aside with the bacon. Leave the grease in the pot.
5
Add the chopped onion to the pot and cook until it's softened and translucent, about 5 minutes.
6
Add the minced garlic to the pot and cook for an additional 1-2 minutes, until fragrant.
7
Add the caraway seeds, thyme, salt, and pepper to the pot and stir to combine.
8
Add the chicken broth to the pot and bring to a boil.
9
Reduce the heat to low and add the cooked Kielbasa and bacon back to the pot.
10
Add the sauerkraut to the pot and stir to combine.
11
Cover the pot and simmer the stew for 20-25 minutes, or until the flavors have melded together and the meat is tender.
12
In a small bowl, whisk together the flour and a splash of the broth to make a slurry.
13
Stir the slurry into the pot and continue to simmer for an additional 5-10 minutes, or until the stew has thickened slightly.
14
Remove the pot from the heat and let it rest for 10-15 minutes before serving.

Expert Tips

Use a good quality Kielbasa sausage that's been smoked to perfection.
Don't overcook the Kielbasa, as it can become tough and dry.
Use a good quality sauerkraut that's not too sour or too sweet.
Don't add too much broth, as the stew can become too thin.
Let the stew rest for 10-15 minutes before serving, as this will allow the flavors to meld together and the meat to become tender.
Serve the stew with a side of crusty bread or over mashed potatoes.
Experiment with different types of sausage and sauerkraut to find your favorite combination.

Common Mistakes to Avoid

Overcooking the Kielbasa, which can make it tough and dry.
Using too much broth, which can make the stew too thin.
Not letting the stew rest for 10-15 minutes before serving, which can make the flavors seem disjointed.
Not using a good quality sauerkraut, which can make the stew taste sour or sweet.
Not cooking the bacon until it's crispy, which can make the stew seem greasy.
Not using a good quality Kielbasa sausage, which can make the stew taste bland.

Variations and Substitutions

Use different types of sausage, such as Knockwurst or Bratwurst, for a unique flavor.
Add some diced potatoes or carrots to the stew for added flavor and nutrition.
Use a different type of broth, such as beef or vegetable, for a unique flavor.
Add some diced bell peppers or mushrooms to the stew for added flavor and nutrition.
Use a different type of sauerkraut, such as kimchi or curtido, for a unique flavor.
Serve the stew with a side of crusty bread or over mashed potatoes for a hearty meal.
Experiment with different spices and seasonings, such as paprika or garlic powder, to find your favorite flavor combination.

What to Serve With Kielbasa And Sauerkraut Stew

This stew is perfect for a cold winter's night, and it's also a great way to warm up a crowd on a chilly evening. Serve it with a side of crusty bread or over mashed potatoes for a hearty meal.

Some other ideas for serving this stew include:

Serving it with a side of sautéed spinach or green beans for a nutritious and filling meal.

Serving it with a side of crusty bread or crackers for a satisfying snack.

Using it as a topping for baked potatoes or nachos for a unique and delicious twist.

Serve with crusty breadServe over mashed potatoesServe with a side of sautéed spinach or green beansUse as a topping for baked potatoes or nachos

Make-Ahead, Storage, Freezing and Reheating

This stew can be made ahead of time and stored in the fridge for up to 3 days or frozen for up to 2 months.

To store it in the fridge, simply cool it to room temperature and then refrigerate it in an airtight container.

To freeze it, cool it to room temperature and then transfer it to a freezer-safe container or freezer bag. When you're ready to eat it, simply thaw it overnight in the fridge and then reheat it on the stovetop or in the microwave.

Some tips for reheating this stew include:

Reheating it on the stovetop over low heat, stirring occasionally, until it's hot and bubbly.

Reheating it in the microwave, stirring every 30 seconds, until it's hot and bubbly.

Adding a splash of broth or water to the stew if it seems too thick or dry.

Frequently Asked Questions

What type of sausage should I use for this recipe?

You can use any type of sausage you like, but Kielbasa is the most traditional choice. You can also use Knockwurst or Bratwurst for a unique flavor.

Can I use a different type of broth for this recipe?

Yes, you can use any type of broth you like, but chicken broth is the most traditional choice. You can also use beef or vegetable broth for a unique flavor.

How long can I store this stew in the fridge?

You can store this stew in the fridge for up to 3 days. Simply cool it to room temperature and then refrigerate it in an airtight container.

Can I freeze this stew?

Yes, you can freeze this stew for up to 2 months. Simply cool it to room temperature and then transfer it to a freezer-safe container or freezer bag. When you're ready to eat it, simply thaw it overnight in the fridge and then reheat it on the stovetop or in the microwave.

What's the best way to reheat this stew?

You can reheat this stew on the stovetop over low heat, stirring occasionally, until it's hot and bubbly. You can also reheat it in the microwave, stirring every 30 seconds, until it's hot and bubbly.

Can I make this stew ahead of time?

Yes, you can make this stew ahead of time and store it in the fridge or freezer until you're ready to eat it. Simply cool it to room temperature and then refrigerate or freeze it in an airtight container.

What's the best way to serve this stew?

You can serve this stew with a side of crusty bread or over mashed potatoes for a hearty meal. You can also serve it with a side of sautéed spinach or green beans for a nutritious and filling meal.

Can I use a slow cooker to make this stew?

Yes, you can use a slow cooker to make this stew. Simply brown the sausage and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.

The Full Recipe

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