What kind of kielbasa should I use?

This recipe uses beef kielbasa. But you can use pork or turkey kielbasa. Also, feel free to try another type of sausage such as Andouille, Bratwurst or Choirzo. The beef kielbasa is precooked so check the package of other sausage to see if they need longer cooking.

What should I serve with Sweet and Sour Kielbasa?

Since this dish is a combination of many different flavors, you might want to keep any side dish a bit simple. I would suggest serving it over white rice, brown rice or cauliflower rice. Since I prefer eating lower carb, I bought microwave streamable cauli rice. It tastes delicious sautéed with some olive oil and garlic powder, onion powder and black pepper. Corn muffins , biscuits and rolls go along with this dish very well.

How can I make this Kielbasa recipe spicier?

Try some chili sauce, hot sauce, red pepper flakes or a spicy version of BBQ sauce. Add a little at a time and taste as you go.

Sweet and Sour Smoked Kielbasa ⋆

Description

This sweet and sour smoked kielbasa has a combination of flavors that are so delicious but nothing like the Chinese takeout dish. It gets it sweetness from the applesauce BBQ sauce brown sugar. And the sour flavor comes from sauerkraut. Add to all this is a variety of vegetables making it a fantastic one-pot meal.

Ingredients

Units Scale

1 pound precooked beef kielbasa, sliced into 1/2" pieces
1 1/2 tablespoons butter
1 medium onion, thinly sliced
1 red bell pepper, thinly sliced
1 16 ounce can of sauerkraut, rinsed and drained*
1 cup cherry tomatoes, sliced in half*
1/2 cup unsweetened applesauce*
2 tablespoons brown sugar*
1/2 cup BBQ sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

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Instructions

Combine the sauerkraut, sugar and applesauce in a small bowl.
Heat 1/2 tablespoon butter in a large skillet.
Add the sliced kielbasa and cook over medium heat 3-4 minutes until browned on both sides. Add the BBQ sauce and stir to coat kielbasa.
Remove kielbasa to a bowl or plate.
Add the remaining tablespoon of butter over medium heat and cook the sliced onions for 5 minutes until lightly browned.
Push onions to the side of skillet and stir in the peppers. Cook for about 4 minutes.
Stir in the sauerkraut mixture, tomatoes, garlic, salt and pepper. Cook for 4 minutes until everything is blended.
Add the kielbasa back to the skillet and cook for a final minute to heat everything through.

Notes

*If you can find it, refrigerated sauerkraut is preferred over canned.

*You can use presweetened applesauce. Consider not adding any sugar to the recipe without tasting first. It may not need it.

I think the unsweetened is better because you can add your own amount of sugar. I also like the flavor of brown sugar in this recipe.

*If you don't have cherry tomatoes, use 2 regular tomatoes, cut into eighths.

*Store in an airtight container in the refrigerator for 3 days. Freeze for up to 3 months. Defrost overnight in the refrigerator. Reheat on the stovetop over low-medium heat. Add a tablespoon or two of water or broth to moisten if it needs it. You can also reheat on a covered dish for 2-3 minutes.