The Original Kielbasa and Sauerkraut

The Original Kielbasa and Sauerkraut

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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."
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4 h 45 m servings 686 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


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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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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...

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 t...

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 ...

I use an all beef polish sausage instead of the kielbasa and the spices from the kraut more than make up for the different selection of sausage. This will also tone down some of the saltiness ...

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