Kielbasa and Sauerkraut Rice Skillet

The kielbasa browns first and comes out, then the onion, rinsed rice, broth, sauerkraut and paprika go into the same pan.

Everything simmers covered for fifteen to eighteen minutes until the rice is tender, and the sausage returns to heat through to 165°F. The starch here is rice, not potato.

How to Make It

1. Sausage browned

   Heat neutral oil in a deep skillet over medium-high heat. Brown the kielbasa slices for 4 to 5 minutes; transfer to a plate.

2. Rice and kraut

   Add onion and cook 3 minutes. Stir in the rinsed rice, chicken broth, sauerkraut, paprika and black pepper. Bring to a simmer.

3. Covered simmer

   Cover, reduce heat to low and cook 15 to 18 minutes, until the rice is tender and liquid is absorbed.

4. Sausage returned

   Return the kielbasa, cover and heat 3 to 4 minutes until the sausage reaches 165°F. Finish with chives.

Why This Recipe Works

• Rinsing the rice keeps the grains separate under the sauerkraut.
• The sausage fat left in the pan seasons the rice.
• A tight lid and low heat let the rice absorb the broth evenly.
• Returning the sausage at the end keeps it browned rather than steamed.

Ingredient Notes

Kielbasa

Fourteen ounces, fully cooked, sliced on the diagonal.

Long-grain white rice

One cup, rinsed before it goes in.

Sauerkraut

Two cups, drained, stirred through the rice.

Success Tips

• Rinse the rice until the water runs clear.
• Keep the lid on during the simmer so the rice cooks evenly.
• Let it stand a minute before serving so the last liquid absorbs.

Serving Ideas

Serve straight from the skillet with chives over the top.

Storage and Reheating