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Kielbasa Reuben Skillet

Kielbasa Reuben skillet with golden, sizzling kielbasa nestled in tangy sauerkraut and finished with melted Swiss cheese. One-pan method simmers the flavors together, then covers just long enough to melt the cheese into a gooey top.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

kielbasa sausage
  • 1 14 oz kielbasa sausage sliced
butter
  • 2 tbsp butter
sauerkraut
  • 1 16 oz sauerkraut drained
shredded Swiss cheese
  • 1 cup shredded Swiss cheese
beef broth
  • 0.5 cup beef broth
whole grain mustard
  • 2 tbsp whole grain mustard
caraway seeds
  • 1 tsp caraway seeds
black pepper
  • 0.25 tsp black pepper
fresh rye bread
  • 1 fresh rye bread for serving

Equipment

  • 1 cast iron skillet

Method
 

Brown the kielbasa
  1. Melt the butter in a large skillet over medium-high heat. Add the sliced kielbasa and cook for 3-4 minutes, stirring occasionally, until lightly browned with sizzling edges.
Simmer the Reuben filling
  1. Add the sauerkraut, beef broth, whole grain mustard, caraway seeds, and black pepper to the skillet. Stir well and simmer for 8-10 minutes until the liquid looks slightly reduced and the flavors are evenly combined.
Melt the cheese and serve
  1. Sprinkle the shredded Swiss cheese over the sauerkraut mixture and cover the skillet. Cook for about 2 minutes, until the cheese is fully melted and glossy.
  2. Serve the skillet hot with fresh rye bread slices on the side. The top should still look melted when you plate it.

Notes

Pro tip: drain the sauerkraut well before adding so the skillet simmers instead of steaming. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a skillet over medium-low until hot. Freezing is not recommended because the sauerkraut can soften further after thawing. For a lower-sodium option, choose reduced-sodium sauerkraut and broth.