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Kielbasa Reuben Skillet

Kielbasa Reuben skillet with golden, sizzling sausage layered with tangy sauerkraut and melted Swiss cheese. Cook in one pan with a quick mustard and caraway simmer for Reuben-style flavor in minutes.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

kielbasa sausage
  • 1 can (14 oz) kielbasa sausage Sliced
butter
  • 2 tbsp butter
sauerkraut
  • 1 bag (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, sliced

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 and sizzling.
Simmer the Reuben filling
  1. Add the drained 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 is slightly reduced and everything is heated through.
Melt the cheese and serve
  1. Sprinkle the shredded Swiss cheese evenly over the sauerkraut mixture. Cover the skillet and cook for about 2 minutes, until the cheese melts into a glossy layer.
  2. Serve the skillet hot with slices of fresh rye bread on the side. Spoon the sauerkraut and kielbasa mixture over the bread as it’s melting-warm.

Notes

For maximum browning, keep the kielbasa in a single layer and avoid stirring for the first couple of minutes. Refrigerate leftovers in a covered container for up to 3 days; reheat gently in a skillet over medium-low until warmed through and the cheese loosens. Freezing is not recommended because the sauerkraut and cheese texture can turn watery after thawing. Dietary swap: use reduced-sodium sauerkraut and broth to lower overall sodium while keeping the Reuben flavor.