The Original Kielbasa and Sauerkraut

The Original Kielbasa and Sauerkraut

egnatuk 0

"This is a family recipe passed down from my grandfather and my father who still make every New Year's Day. It's the best. Trust me, you'll love this recipe. It's original and kinda simple. It's 'old school.' Serve with Jewish rye bread, butter, and horseradish. A good side is mashed potatoes with cheese, milk, and butter to create a rich, creamy, tasty mashed potatoes to go with the dish."

Ingredients 4 h 45 m {{adjustedServings}} servings 686 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 686 kcal
  • 34%
  • Fat:
  • 57.9 g
  • 89%
  • Carbs:
  • 23.9g
  • 8%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 92 mg
  • 31%
  • Sodium:
  • 1679 mg
  • 67%

Based on a 2,000 calorie diet

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  1. Cook fatback in a large pot over low heat until the drippings render out, about 45 minutes, stirring often. Stir sauerkraut and cabbage into the pork drippings, bring to a simmer, and cook until cabbage is very tender, about 3 hours. Stir occasionally. Mix kielbasa into the cabbage and kraut; cook 45 minutes to 1 hour to blend flavors.
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Reviews 4

  1. 6 Ratings

Stirring up Trouble

This is good, but my mom really doctors up the sauerkraut to make it super tasty. She cooks up some bacon, removes bacon and sautes an onion in the bacon fat and then lays the sauerkraut on top of the onions to let them brown about 10-15 minutes (stirring a few times) and next adds about 3/4th cup of dry white wine and lets it simmer for about 45 minutes to an hour, stirring every 15 minutes (just so it doesn't burn).


Just like my mom and grandma used to make, right down to the Jewish rye bread! I never got their recipe so I was glad to find this. Rinse the sauerkraut a few times in fresh water to cut down the salt.


Wow! All of my life I've made pork and sauerkraut or kielbasa and sauerkraut by dumping a bag or two of sauerkraut in the pot, some water, then the meat. I never added fresh cabbage or used the fatback (salt pork). This is the best recipe I've ever tried -- and our whole family loved it! I was afraid that there wouldn't be enough liquid after draining the kraut, but the cabbage and kraut made their own liquid. The result is flavors that are much more intense than with boiling in water alone. One other comment -- this is salty! I love it that way, but some people may prefer it a bit less salty. Perhaps rinsing one of the bags of sauerkraut may tone it down. This is a keeper in our family cookbook!