Classic Polish Kielbasa and Sauerkraut Recipe

If you want a quick, flavorful meal to cook on a Blackstone griddle, try this Kielbasa and Sauerkraut recipe. The simple seasoning highlights the smoky sausage and balances the sauerkraut’s bright acidity, making this an ideal option for busy weeknights.

If you enjoy this recipe, try other griddle sausage ideas such as grilled smoked sausage, sausage and peppers foil packs, or Italian sausage cooked on the griddle for more family-friendly meals.

Why We Love This Recipe

This kielbasa and sauerkraut dish delivers big flavor with minimal effort. Cooking everything on the griddle keeps cleanup simple and makes it easy to feed a crowd. The kielbasa browns nicely on the outside while staying juicy inside, and the sauerkraut warms through and picks up a touch of sweetness from the brown sugar and tang from the mustard. The result is a balanced, comforting main course you can prepare in about 20 minutes.

Because the ingredients are straightforward and pantry-friendly, this recipe is convenient any night of the week. It also adapts well — swap sausages, add vegetables, or vary the seasonings to suit what you have on hand.

Ingredients

Scroll to the recipe card below for the full ingredient list and measurements.

Variation Ideas

• Oil: Use any neutral oil with a high smoke point—avocado, canola, vegetable, or refined coconut oil work well.
• Sausage options: If you can’t find fully cooked kielbasa, try smoked sausage, bratwurst, pork kielbasa, or turkey kielbasa instead. Adjust cooking time for raw sausages accordingly.
• Onion: Fresh chopped onion gives the best flavor, but a pinch of onion powder can be used in a pinch.
• Mustard: Brown mustard is recommended, but Dijon or yellow mustard can be substituted to change the flavor profile.
• Vegetables: Add bell peppers, zucchini, or shredded carrots to bulk up the dish and add color and texture.
• Toppings: Stir in caraway seeds for extra aroma, or add diced Granny Smith apple for a hint of tart sweetness.
• Sauerkraut alternatives: If you prefer a milder option, use a pre-shredded coleslaw mix or rinsed cabbage instead of sauerkraut.

How to Make Kielbasa and Sauerkraut on a Blackstone Griddle

• Step 1 – Heat griddle: Preheat your Blackstone or griddle to medium-high, about 400°F (200°C).
• Step 2 – Add oil: Spread the oil across the griddle surface with a spatula.

• Step 3 – Add sausage: Place sliced kielbasa on one side of the griddle in a single layer. Gently stir in the chopped onion so it contacts the surface and softens.
• Step 4 – Brown the sausage and onions: Sauté the kielbasa and onions until browned, about 3–5 minutes per side depending on thickness.

• Step 5 – Cook the sauerkraut: Spread sauerkraut next to the sausage. Season with mustard, brown sugar, salt, and pepper. Toss and sauté briefly until warmed through.
• Step 6 – Combine: Stir the browned sausage and onions into the sauerkraut mixture and heat together for a minute or two so flavors meld.
• Step 7 – Serve: Remove from the griddle and serve hot. Enjoy immediately.

Kielbasa and Sauerkraut Recipe Tips

• Uniform pieces: Cut kielbasa into even-size pieces to ensure even browning.
• Preheat and oil: Make sure the griddle and oil are hot before adding the kielbasa to minimize sticking and promote a good sear.
• Timing the sauerkraut: Add and season the sauerkraut toward the end of cooking so it warms through without overcooking and losing texture.

What to Serve with Kielbasa and Sauerkraut

When cooking on the Blackstone, we often prepare sides on the same surface for easy cleanup. Here are a few great pairings to round out the meal:

• Green beans: Quick-cooked green beans on the griddle stay tender and pair well with the savory sausage.
• Hibachi-style vegetables: A mix of stir-fried vegetables adds color, crunch, and freshness.
• Griddled cauliflower: Sliced or florets crisp up nicely on the griddle and make a hearty side.

Refrigerate leftovers in an airtight container for up to 5 days. Reheat until heated through before serving.

Reheat individual portions in the microwave in 30-second intervals, stirring between intervals, until warmed through. You can also rewarm gently on the griddle or in a skillet over medium heat.

Yes. Use a large cast-iron skillet or griddle on the stovetop. Heat oil, brown the kielbasa and onions, then add and warm the sauerkraut with the seasonings. You can also make this in a slow cooker on low for 2–3 hours—ensure the kielbasa is fully heated and the sauerkraut is warmed.

Kielbasa and Sauerkraut

Ingredients

• 1 Tablespoon Oil
• 13 ounces Kielbasa sausages, diced into 1-inch pieces
• ½ Onion, chopped
• 14.5 ounces Sauerkraut (1 can)
• 1 Tablespoon Brown mustard
• 2 Tablespoons Brown sugar
• ½ teaspoon Black pepper
• ½ teaspoon Salt

Instructions

1. Preheat the Blackstone or griddle to medium-high (about 400°F / 200°C).
2. Spread the oil across the hot griddle with a spatula.
3. Place the sliced kielbasa on one side of the griddle and stir in the chopped onion so it cooks evenly.
4. Sauté the kielbasa and onions until browned, about 3–5 minutes per side.
5. Spread the sauerkraut next to the sausage. Season with mustard, brown sugar, salt, and pepper. Toss and sauté for a few minutes until warmed.
6. Stir the sausage and onions into the sauerkraut, heat briefly so flavors meld, then remove from the griddle.
7. Serve warm and enjoy.

Notes

You can use any neutral oil with a high smoke point, such as avocado, canola, or vegetable oil. Leftovers keep in an airtight container in the refrigerator for up to 5 days.

Nutrition (per serving, approximate)

Calories: 255 | Carbohydrates: 9 g | Protein: 10 g | Fat: 20 g | Sodium: 1214 mg