Recipe card
Costco-stocked · full list- Cook time
- About 15 minutes (maybe less)
- Yield
- Pan-full / to taste
- Cooked
- Lunch · Oct 1 2026
- Tradition
- Choucroute garnie · home cut
COSTCO.253
Kiolbassa and Kraut
Cooked for lunch · Oct 1 2026 · PT
Kiolbassa and Kraut
Grass-fed beef kielbasa with bacon-braised sauerkraut
Home take on Alsatian / German choucroute garnie — smoked sausage and bacon over kraut that braises in rendered pork fat instead of a long boil. About fifteen minutes total (maybe less). Amounts are pan-full / to taste; no fixed quantities yet. Every ingredient came from Costco, including the Grey Poupon on the side.
Ingredients · all Costco finds
-
Kiolbassa organic grass-fed beef kielbasa Costco
Hickory smoked, natural pork casing. San Antonio, TX; certified organic; no antibiotics, no added hormones.
Label ingredients: water, salt, organic grass-fed beef, cane sugar, organic granulated garlic, sea salt, organic cultured celery powder; encased in natural pork casing.
-
Fletcher’s dry-cured bacon, chopped Costco
Renders the fat that braises the kraut.
Label ingredients: pork, salt, sugar, sodium phosphate, sodium erythorbate, spice.
-
Wildbrine raw organic sauerkraut Costco
Raw fermented, probiotic. Net wt 50 oz / 1418 g.
Organic green cabbage, sea salt, organic garlic.
-
Grey Poupon Dijon mustard made with white wine Costco-stocked On the side
Serve beside the plate — not spooned over the kraut. Flagged Costco-stocked on this card.
Method
-
Brown sausage and bacon together in a skillet until the bacon has rendered and the sausage has color. Pull both out; set aside.
-
Drop sauerkraut into the same pan, drippings and all. Simmer low, covered if possible, until hot through and it has taken up the fat. Splash of water only if dry.
-
Return sausage and bacon; stir; sit a few minutes so the kraut picks up the smoke.
-
Plate; put mustard beside it, not on it.
Optional note. Classic German / Alsatian choucroute garnie often simmers the cabbage in liquid for a long stretch. This home version braises in rendered pork fat instead of boiling — faster, smokier, and still honest to the plate.
Gallery
