Kiełbasa z kiszoną kapustą

Kiełbasa and Sauerkraut with Apples (Quick Bigos)


“A comforting mid-week meal, this recipe offers a simplified twist on the classic Bigos stew. With crispy kiełbasa and tender sauerkraut, this is the perfect no-thrill dish that can be made in advance, making weeknight dinners a breeze.”

How to pronounce it?
kyewbasa skeeshonom capoostom
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Kiełbasa Sausage and Sauerkraut

This Kiełbasa and Sauerkraut dish is a quicker, simplified version of a classic Bigos stew.

It’s the epitome of comfort food: crispy rounds of kiełbasa sausage are blanketed in a soft, braised sauerkraut. If anything can make people run to a table, it’s Kiełbasa and Sauerkraut.

For the full list of ingredients & detailed instructions, please see the recipe card at the end of this post. But before you scroll, there’s important stuff to know below.

Kiełbasa and Sauerkraut is a popular dish among people of Polish descent living all over the world. Surprisingly, this version isn’t as common in Poland – a full-on, more elaborate bigos is favoured here. Don’t let that discourage you though.

There are a few regional dishes similar to this one, for instance, Silesian ‘Ciapkapusta’ or ‘Pazibroda’ from the Kielce region (in both dishes you’ll find potatoes as well)

You’ll find more recipes with Polish sausage here: kiełbasa recipes 

Do you need any special ingredients to make this Kiełbasa and Sauerkraut?

All of the ingredients should be easy to find in any major supermarket.

Kiełbasa: In this recipe, we’re using two types of sausage –

  • a pound (roughly 450-500 g) of what’s known internationally as ‘Polish kiełbasa’. This is a mildly spiced (usually pork) sausage, known in Poland as kiełbasa ‘wiejska’ or ‘zwyczajna’ (‘podwawelska’ or ‘śląska’ sausages works too).
  • 7 ounces (roughly 200 g) of strongly smoked kiełbasa sausage. In Poland, use  ‘jałowcowa’ juniper sausage or similar. I know this kind of delicacy can be hard to find abroad. Feel free to substitute it for any other super-smokey sausage. Alternatively, just add more of the regular kiełbasa. The dish won’t be as smokey, but still delicious.

    Here’s more on Polish kiełbasa, its types and how they differ.

Sauerkraut: Get it from a deli section of the store, skip the canned products. Read the label carefully. Ideally, a high-quality sauerkraut should be fermented naturally – without any vinegar added.

What could you serve with Kiełbasa and Sauerkraut?

This dish is pretty filling, don’t go crazy with the side dishes. Some potatoes (boiled, mashed or baked) or bread are more than enough.

Beverage-wise, I would pair it with a glass of cold, refreshing Polish beer

Can you make this Kiełbasa and Sauerkraut another way?

You can make Kiełbasa and Sauerkraut using a slow cooker (such as Crock-pot). I haven’t tried it myself, so I cannot recommend an exact recipe. If you’ve made it before – let me know.

What diets is this Kiełbasa and Sauerkraut suitable for?

This recipe is gluten-free. It’s also suitable for those following a low-carb/keto diet.

How long can you keep this Kiełbasa and Sauerkraut in the fridge?

Once served, ideally, you should eat it within 3 hours or so.

To store any leftovers, allow them to cool first. Move them into a container (with a lid) and store them in the fridge for up to 3 days.

Can I freeze this Kiełbasa and Sauerkraut?

Yes, this recipe can be frozen. 

Make sure to freeze the leftovers as soon as they’re cool enough to do so. Pack them into a freezer-friendly container (or a bag), and label it with a description and a date. Eat within 3 months.

How do I reheat this Kiełbasa and Sauerkraut?

From chilled: Place in a microwave-proof container with a loosely fitting lid and heat for 4-7 minutes until piping hot.

From frozen: Allow the dish to thaw, you can do so overnight by leaving it in the fridge.

  • Microwave: Heat in the microwave for 3 to 5 minutes (covered) and then stir. Be careful, it will be hot! Then cook for a further 5 to 7 minutes, until it becomes piping hot. 
  • Stove: Move all the contents of the box/bag into a cooking pot. Cover with a lid and cook on high heat for 3 to 5 minutes, stirring from time to time. If the dish starts to stick to the bottom, pour in some water (or stock if you have it on hand). Reduce the heat to medium/low and cook for another 5 minutes until warm throughout. 
Kiełbasa sausage and Braised Sauerkraut
Yield: 6-8

Kiełbasa Sausage and Braised Sauerkraut (Quick Bigos)

Kiełbasa Sausage and Sauerkraut

This Kiełbasa and Sauerkraut dish is a quicker, simplified version of a classic bigos stew. It’s the epitome of comfort food: crispy rounds of kiełbasa sausage are blanketed in a soft, braised sauerkraut.

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 3 hours
Total Time 3 hours 20 minutes

Ingredients

  • 2 tbsp butter
  • 1 (7 oz, 200 g) large yellow onion
  • 2 apples, hard & sweet *see notes
  • 1 lb (450-500 g) kiełbasa sausage (Polish ‘zwyczajna’ or ‘wiejska’)
  • 7 oz (200 g) strongly smoked kiełbasa sausage (e.g. ‘jałowcowa’) *see notes
  • 3.5 oz (100 g) lean smoked bacon
  • 1.5 lb (24.5 oz, 700 g) sauerkraut
  • 4 bay leaves
  • 5 allspice berries
  • 5 juniper berries
  • Black pepper, freshly ground
  • Salt, for seasoning
  • 2 cups (500 ml) chicken stock

Instructions

Step 1: Prep work

  1. Have a little taste of the sauerkraut. If it’s too sour, use a colander and rinse it in cold water, then drain it.
  2. Roughly chop the sauerkraut, pieces shouldn’t be longer than 1 inch (2.5 cm).
  3. Peel the onion, chop it finely. 
  4. Peel the apples, cut into quarters and remove the core.
  5. Slice both sausages into rounds, roughly 0.5 inch (around 1 cm) thick. Slice the bacon into thin slices.


Step 2: Cooking on the stove


It’s best to use a dutch oven or oven-friendly deep frying pan. Alternatively, fry everything on a regular frying pan and then move it into an oven-friendly dish.

  1. Set up your oven to 356°F / 180°C, we’ll need it soon.
  2. Heat up 2 tablespoons of butter. Add chopped onion, season it lightly with salt, cook for a minute on medium heat, stirring from time to time.
  3. Add in sausage and bacon slices. Fry for 2 to 3 minutes, stirring regularly, as the onions start to brown. Take it off the heat. If you’re using a regular frying pan, move its contents into an oven-proof dish.
  4. Add chopped sauerkraut, spices (4 bay leaves, 5 allspice berries, 5 juniper berries) and apples.
  5. Generously season with freshly ground black pepper and optionally with salt as well (careful though - sauerkraut, kiełbasa and bacon are very salty already). 
  6. Pour in the chicken stock, enough to cover the sauerkraut. Cover the dish with a lid.


Step 3: Braising in oven 

  1. Place the dish in the oven for 90 minutes. After that time take the dish out and stir well. If it’s too dry, add some more stock (or water).
  2. Cover again and return to the oven for another 90 minutes.
  3. Serve warm with some bread or potatoes on the side.

Notes

  • I've adapted this recipe from this 'Kapusta z kiełbasą' recipe (in Polish) by Grzegorz @ MniamMniam
  • Examples of hard & sweet apple types: Braeburn, Fuji, Golden Delicious, Red Jonaprince
  • Regarding strongly smoked kiełbasa: I know this kind of delicacy can be hard to find abroad. Feel free to substitute it for any other super-smokey sausage. Alternatively, just add more of the regular kiełbasa.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 273Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 33mgSodium: 609mgCarbohydrates: 30gFiber: 8gSugar: 17gProtein: 9g

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Recipe Information

Filed under:


Alternative traditional/regional names:
Kiełbasa w kapuście
Also known / Misspelt internationally as:
Quick Bigos, Polish Sausage and Sauerkraut


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Recipe by / Adapted from:


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