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Traditional Polish Kielbasa And Sauerkraut Recipe

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Fried cabbage with smoked sausages in pan. Studio Photo

If you are thinking of cooking something that features very often in the traditional Polish meals, you will find that you cannot go wrong with the traditional Polish kielbasa and sauerkraut recipe. The kielbasa in the recipe is responsible for the rich flavor. The mild tangy taste on the other hand comes from the sauerkraut. This is why it is essential that you choose high quality kielbasa and sauerkraut for this recipe. 

Now you can easily get great kielbasa in the grocery stores but if you want the really good stuff then head to the local butcher. They are the ones who will be able to guide you on which brand is best suited for the dish you are making. 

Why Is Traditional Polish Kielbasa And Sauerkraut Popular?

There are many reasons why this dish is very popular. First off, it requires just a few ingredients. The main ones however are kielbasa, sauerkraut and onions. These are easily available in all seasons and inexpensive. 

The recipe is also very quick to make and the preparation of the ingredients is done while frying the kielbasa so it saves even more time. The  traditional Polish kielbasa and sauerkraut is healthy and is a great winter meal because it is always served hot. It is perfect to warm you up from the inside out!

Traditional Polish Kielbasa And Sauerkraut Recipe

Part I – Cut The Sausage

You will need 2 lbs./ 1 kg of kielbasa sausage for this recipe. Cut the sausage into thick slices.

Part II – Fry The Sausage

Use a big pan or a wok for frying. Gently fry the sliced kielbasa sausages for about 10 minutes. 

Part III – Chop The Onions

While the kielbasa is frying, start cleaning and chopping the onions. You will need about 10 oz (300g) of onions for the traditional Polish kielbasa and sauerkraut recipe. This will be used once the kielbasa has been fried nicely.

Part IV – Add The Onion

Add in the chopped onions. Now fry the onions along with the kielbasa for about 5 minutes. You will notice that the onions turn translucent when done.

Part V – Squeeze Out The Sauerkraut

Sauerkraut always has juice with it. This is because of how it is preserved. For this recipe, make sure to squeeze out the sauerkraut. You need to ensure that there is minimum moisture so that the sauerkraut fries nicely. The liquid is also salty because it is brine. This can interfere with the texture and the taste of the traditional Polish kielbasa and sauerkraut.

Part VI – Add The Sauerkraut

Once the onions and kielbasa are fried, add in the sauerkraut. Now fry for another 10 minutes.  The taste from the kielbasa will combine with the tanginess of the sauerkraut.

Part VII – Season With Pepper

Season with pepper and salt. This will differ depending on your taste. The traditional Polish kielbasa and sauerkraut is always served warm.

Traditional Polish kielbasa and sauerkraut served up hot
Fried cabbage with smoked sausages in pan. 

Traditional Polish Kielbasa And Sauerkraut Recipe FAQ

Why Should You Squeeze The Sauerkraut?

Sauerkraut is always stored in a liquid. This liquid is usually brine. Now brine contains salt. This can interfere with the taste of the dish. Plus the liquid will not dry up quickly and will interfere with the texture of the Polish kielbasa and sauerkraut recipe. That’s why we try to reduce the moisture in the pan as much as we can. 

What Should You Serve Along With Traditional Polish Kielbasa And Sauerkraut?

Generally speaking, Polish kielbasa and sauerkraut are best served warm and as is. They can however be served along with a side dish. Potato dishes like mashed potato or scalloped potato are always a good option. 

Why Should You Slice The Kielbasa Into Thick Slices?

Slicing the kielbasa into thick slices means that the outside of the sausage becomes nice and golden while allowing the center of the slice to remain nice and juicy. It is the perfect balance! 

Of course, you can also dice kiełbasa or cut it in the way you like!

Yield: 8 servings

Traditional Polish Kielbasa And Sauerkraut Recipe

Traditional Polish Kielbasa And Sauerkraut Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 5 minutes


  • 2 lbs / 1kg of sauerkraut
  • 2 lbs / 1kg of kiełbasa sausage
  • 10 oz / 300g of onion
  • 1 tbsp of pork lard or butter
  • 1 tsp of black pepper
  • salt (optionally)


  1. Cut sausage into thick slices.
  2. Fry it in a big pan or wok for about 10 minutes.
  3. In the meantime, finely chop onions.
  4. Add onion and fry again for about 5 minutes.
  5. Squeeze out the sauerkraut to remove the excessive juice.
  6. Add sauerkraut to kiełbasa and onion. then fry for about 10 minutes.
  7. Season with pepper and salt if needed. Serve warm.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 459Total Fat: 39gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 83mgSodium: 1946mgCarbohydrates: 11gFiber: 4gSugar: 5gProtein: 17g

These data are indicative and calculated by Nutritionix

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