Baked Kielbasa and Sauerkraut

Low Carb Kielbasa and Sauerkraut Recipe

A simple yet classic dish.

Combining the slightly sour edge from Sauerkraut with Sweet Onions and topping it off with a slightly smokey flavored Kielbasa, makes this a flavorful dish to serve.



  • 1 1/2 – 2 Lb. Kielbasa (you can also use Turkey Kielbasa)
  • 2 Lbs Sauerkraut, rinsed and drained
  • 1 Medium Size Vidalia or Walla Walla Onion, sliced thin
  • 1 Cup Chicken Broth
  • 3 Tablespoons Dijon Mustard or Dusseldorf German Mustard
  • 1/2 Teaspoon Allspice


1. Preheat oven to 350 degrees

2. Slice Kielbasa into 1/2 inch round slices

3. Cook Kielbasa for about 10 minutes in a large frying pan on medium/high heat until they just start to turn brown. If you are using Turkey Kielbasa, add 2 Tablespoons Butter to the pan

4. Remove the Kielbasa from the pan and transfer to a 2 quart casserole dish

5. Place the Onion in the pan and cook until translucent

6. Next add the drained Sauerkraut to the same pan and stir well with heat on medium

7. Mix together the Chicken Broth, Mustard and Allspice, then add the mixture to the pan and increase heat to high

8. When the Sauerkraut mixture comes to a boil, stir in the reserved Kielbasa, and cook for 2 more minutes

9. Transfer the Kielbasa mixture back into the 2 Quart Casserole dish and cover with lid or aluminium foil

10. Bake for 30 minutes, then let cool for 3-4 minutes before removing lid to serve

Recipe by: Hot Dish Homemaker




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Hot Dish Homemaker

Hot Dish Homemaker

I love cooking for family and friends and decided to create the Hot Dish Homemaker blog as a forum to share my recipes and love for cooking. I hope you will inspired to try my recipes and share them with your friends and family! Enjoy!

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1 Response

  1. wahyzcrak says:

    Quite Nice.

    Cast Iron Version

    Heat Oil in the Cast Iron
    Slices of Sausage should now be gently whisked around and coated with oil
    Once Browned, onions.
    Now that the onions are sauteed, we slowly do the rest of what OP said into the Cast Iron, put a lid on that sucker, and then the oven, potentially adjusting the minutes the account for already hot exterior, or putting the pan into the oven while the oven is still.

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