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!

Recommended sides:

  • 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