The 4-Ingredient One-Pan Dinner I’m Eating Every Night This Week

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We’re currently in the thick of it: Short days, cold nights, and cozy dinner demands.

One of the easiest ways to satisfy everyone’s craving for a warm meal is a delicious one-skillet dinner. Throw in an excuse to cook with kielbasa sausage, and I’m in. It’s one of my favorite proteins ever because it reminds me of a hearty, rich bowl of red beans and rice from when I was a kid. However, I’m always looking for more ways to enjoy the smoky sausage — and leaning into its Eastern European roots is one yummy way to go about it.

Get the recipe: Kielbasa and Sauerkraut Skillet

Nothing says a good day quite like sausage, mustard, and sauerkraut. But you don’t have to wait until a ball game to enjoy the combo. This recipe doesn’t use a lot of ingredients, but the few it does use are all packed with big, bold flavors of their own.

To start, kielbasa sausage is savory, garlicky, and smoky. You really don’t need to do much to it besides cut it into coins and get it nice and brown. Throw in some red onions and sauerkraut and you bring tangy, sour, and salty to the skillet. (They’ll take on so much flavor from anything the kielbasa leaves behind!) Sharp mustard and sweet brown sugar round everything out.

For me, I love how this dinner uses familiar ingredients in a new way. Sausage, mustard, and kraut definitely brings back a childhood memory or two. This gives the dish a nostalgic element, but in a sophisticated and modern way. And did I mention it only takes 30 minutes to whip together?

You can make this recipe with just kielbasa sausage, sauerkraut, light brown sugar, and butter if you want to cut down on the number of ingredients and cost. However, you can also add red onions, mustard, and parsley for more dimension. (We recommend it!)

After prepping your ingredients (which is minimal), you’ll heat oil and butter in a skillet over medium heat then add in your sausage. Make sure to get a little color on both sides of the kielbasa before moving them to a pan.

Next, add the sauerkraut and red onions (if using) to all the flavorful fat from the sausage that just cooked down. Add brown sugar and a tablespoon of spicy brown, whole-grain, or Dijon mustard (if using). Stir the mixture constantly on the heat for a little less than 10 minutes. You want the red onion to soften and the sauerkraut to heat through.

Add your kielbasa back to the skillet and toss it all together. And if you would like a little green garnish, sprinkle some parsley or thyme on top.

Get the recipe: Kielbasa and Sauerkraut Skillet