Dijon and Allspiced Sauerkraut with Kielbasa
Updated: Apr 23, 2021
We got a little wild on this recipe, adding Dijon mustard to amplify the tanginess of the sauerkraut and allspice to introduce a warm spiciness complement to the kielbasa. In the end, it turned out fantastic and prompted this post - you should definitely give this a try!
I prefer to use one skillet when preparing this meal, but when I’m against the clock after a long day at work, I’ll use two: one for sautéing the sausages while the other one cooks the sauerkraut… that way I can make the meal quicker. Using one, however, allows all that good fond from searing the sausage will be mixed into the sauerkraut. Plus, if you know me, I tend to make a mess of 59 things every time I cook, and I'm actively pursuing "cleaning while cooking" so I don't use 4 skillets while making meals. Your call!
This recipe and method, for your reading pleasure, will assume using 1 skillet – one that preferably can put a good sear on the sausage. Enjoy!
Pierogi! In fact, I used a mix of Srodek's mushroom and potato/cheddar from Vince & Joe's. Best ever!
Mashed potatoes - truly, any good starch traditionally and perfectly complements the sauerkraut.
Apple sauce - seems odd, but the sweetness will balance nicely with the tanginess of the sauerkraut
Serves 4 (most likely with some leftovers)
8 kielbasa, sliced length-wise in half, then into 2” pieces (they shrink a bit when cooked)
1.5-2lb sauerkraut (recommend Cortland Valley, again from Vince & Joe's)
Check your sauerkraut packaging - some recommend rinsing, and this can be done ahead of time
1 medium yellow onion, diced
2 shallots, diced
1 cup chicken stock/broth (alternative: vegetable or beef stock/broth)
4-6 tbsp Dijon mustard, to taste
2-3 tsp allspice, to taste
Fresh ground black pepper, to taste
Heat heavy bottomed skillet on medium-high. When hot, add 2 tbsp butter.
When butter is fully melted and bubbling subsides, add sausage chunks to hot skillet, in batches to avoid overcrowding.
Remove each batch of seared sausages and place in covered bowl to keep warm.
When sausages are all cooked, reduce heat to medium, and when temperature regulated, add 2 tbsp butter to skillet.
Again, when butter is fully melted and bubbling subsides, add prepared diced onion and shallots.
Let onion and shallots soften, 3-5 min, being careful to adjust heat to avoid browning.
When onion and shallots are ready, add meat back to skillet. Stir to combine.
Add chicken stock, Dijon mustard, allspice, and a few cranks of black pepper (roughly ½tsp). Stir well to ensure mustard combines throughout. Allow sauce to come to temp.
When sauce is hot, add sauerkraut. Stir well to combine sauce throughout sauerkraut.
Adjust mustard, allspice, and pepper to taste. Continue to stir sauerkraut to ensure even heating and distribution of sauce and seasoning.
Sauerkraut doesn’t need to be “cooked,” but rather simply warmed up. The aim is to achieve very little juice at bottom of skillet. If you feel there is a lot of juice, increase heat to medium-high to assist with quicker evaporation.
Plate sauerkraut with even distribution of sausage and accompaniment of preferred side. Enjoy!
Would love to know your feedback if you try this recipe! Leave your comments below so we can learn from you, too!