Sausage and Sauerkraut Recipe

Name: Sausage and Sauerkraut
Prep time: 15 min
Cook time: 200 min
Total time: 215 min
Yield: 5
Ingredients: 2 pounds sauerkraut, rinsed and drained; 1 tablespoon caraway seeds; 0.25 cup brown sugar; 1 apple, diced; cooking spray; 0.5 pound bacon, cut into 1-inch pieces; 1 large onion, chopped; 1.5 pounds kielbasa sausage, cut into 1-inch thick slices

Cook Time: 200 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 5 servings:

2 pounds sauerkraut, rinsed and drained
1 tablespoon caraway seeds (Optional)
cup brown sugar
1 apple, diced
Cooking spray
pound bacon, cut into 1-inch pieces
1 large onion, chopped
1 pounds kielbasa sausage, cut into 1-inch thick slices

Directions

Follow these steps to create a delicious, hearty dish:

Gather all the ingredients listed above.
Place sauerkraut, caraway seeds, brown sugar, and diced apple into a large saucepan over medium-low heat. Bring the mixture to a simmer.
Once simmering, reduce the heat to low and let the mixture cook for 2 hours, stirring occasionally to ensure it doesnt stick.
Preheat your oven to 325F (165C) and grease a 9x13-inch baking dish with cooking spray.
In a skillet, add bacon and onion over medium heat. Cook until the bacon is nearly crisp and the onion begins to brown, about 10 minutes.
Stir the bacon and onion mixture into the simmering sauerkraut.
In the same skillet, brown the kielbasa sausage in the remaining bacon grease. This should take about 10-15 minutes, until the sausage is nicely browned.
Stir the browned kielbasa into the sauerkraut mixture.
Spoon the sauerkraut and sausage mixture into the prepared baking dish, spreading it evenly.
Place the baking dish in the preheated oven and bake for about 1 hour, or until the dish is bubbling and fully heated through.

Nutrition Facts (per serving)

Calories: 777
Total Fat: 62g (80% of Daily Value)
Saturated Fat: 26g (132% of Daily Value)
Cholesterol: 128mg (43% of Daily Value)
Sodium: 2702mg (117% of Daily Value)
Total Carbohydrate: 29g (10% of Daily Value)
Dietary Fiber: 7g (23% of Daily Value)
Total Sugars: 20g
Protein: 25g (49% of Daily Value)
Vitamin C: 31mg (34% of Daily Value)
Calcium: 84mg (6% of Daily Value)
Iron: 3mg (18% of Daily Value)
Potassium: 509mg (11% of Daily Value)

* 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.

If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Origin and History: Sausage and sauerkraut is a beloved dish in German cuisine, deeply embedded in the countrys culinary tradition. The pairing of sausages (often Kielbasa or Bratwurst) with sauerkraut (fermented cabbage) is a centuries-old combination that became popular in Central and Eastern Europe. The origins of sauerkraut itself date back to the 2nd century BC when it was consumed by ancient Chinese workers building the Great Wall. Over time, as cabbage became a staple in Europe, the dish evolved to fit local tastes, especially in Germany. The tradition of pairing sauerkraut with sausages likely started in the 18th century, evolving into the hearty meal we know today. Its long shelf life and nutritional value made it an essential part of the European peasant diet during the winter months, when fresh vegetables were scarce.

Regional Variations: While this dish is iconic in Germany, it has various regional interpretations. In Bavaria, for instance, sauerkraut is often prepared with beer and apples, adding sweetness to counterbalance the tanginess of the cabbage. In Poland, a similar dish called "kielbasa z kapust" features a variety of local sausages, and sometimes the sauerkraut is stewed with smoked meats. In the United States, particularly in Pennsylvania, the dish is popular among the Amish community, where it is often served with mashed potatoes or crusty bread. Regardless of regional variations, the core componentssausage and sauerkrautremain central to the dish.

Difference from Similar Dishes: While sausage and sauerkraut might seem like a simple pairing, it differs from other sausage-based dishes in several ways. For example, in the classic "toad in the hole" from England, sausages are baked into a Yorkshire pudding batter, while in Italy, sausages are often paired with pasta and tomato sauce. The distinctive feature of sausage and sauerkraut is the tangy, fermented flavor of the sauerkraut, which complements the richness of the sausage. Unlike other sausages that are served with fresh vegetables or gravy, the fermentation process in sauerkraut offers a unique depth of flavor and a natural preservative quality, making this dish especially hearty and satisfying.

Where It's Typically Served: Sausage and sauerkraut is commonly served in family-style meals across Germany and Central Europe, often during festivals such as Oktoberfest, or as a traditional New Years Day meal believed to bring good luck. In the U.S., its frequently found at German-American celebrations and pub menus, particularly in areas with a large German heritage. It is also a popular winter dish, cherished for its warming qualities and filling nature. Often paired with potatoes or rye bread, this meal makes for a hearty, satisfying comfort food.

Interesting Facts: One fun fact about sauerkraut is that it was once considered a superfood by sailors. In the 18th century, the British Navy began serving sauerkraut to sailors on long voyages to prevent scurvy, a disease caused by a lack of vitamin C. Fermentation, which preserves the cabbage, naturally enhances its vitamin C content, making it a valuable part of the sailors' diet. This practice was so successful that sauerkraut became a staple in naval diets. Additionally, sauerkraut has been shown to aid digestion, thanks to the probiotics that form during the fermentation process.

Whether you're enjoying it as a comforting winter dish or as part of a celebratory feast, sausage and sauerkraut continues to be a dish that holds a special place in European culinary traditions. Its enduring popularity can be attributed to its simple, yet flavorful combination of ingredients, and the cultural significance it carries in many countries.

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FAQ about Sausage and Sauerkraut Recipe

Store leftover sausage and sauerkraut in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving. For longer storage, you can freeze it for up to 3 months.

Yes, you can use other types of sausage, such as smoked sausage, bratwurst, or even turkey sausage, depending on your preference. Just keep in mind that different sausages may affect the overall flavor of the dish.

If you don't like caraway seeds or don't have them, you can omit them or substitute with fennel seeds, dill, or even a small amount of cumin for a different flavor.

Yes, you can make this recipe in a slow cooker. Brown the bacon, onions, and sausage as instructed, then transfer everything to the slow cooker. Cook on low for 6-8 hours until everything is tender and flavors have melded.

To prevent sauerkraut from burning, make sure to stir occasionally while simmering. If you're cooking on the stovetop, you can add a little liquid, like water, broth, or apple juice, to keep it moist and prevent sticking.

You can use fresh sauerkraut, but it’s important to rinse and drain it before cooking to reduce excess saltiness. The recipe works best with sauerkraut that’s been preserved or jarred, but fresh will also work with a slightly different texture and flavor.

Sausage and sauerkraut pairs well with mashed potatoes, boiled potatoes, buttered bread, or a simple salad. For a more authentic German touch, serve with potato dumplings or rye bread.

The dish can be stored in the fridge for up to 3 days in an airtight container. For longer storage, freeze it for up to 3 months. Be sure to reheat thoroughly when serving again.

Yes, this dish can be made ahead of time. After cooking, let it cool to room temperature, then refrigerate it for up to 3 days. You can also freeze it for longer storage. Reheat thoroughly before serving.

To avoid excess grease, you can drain the cooked bacon and sausage on paper towels before adding them to the sauerkraut. Additionally, you can use a leaner sausage or reduce the amount of bacon used.

Comments

nikkic

10/06/2025 01:52:54 PM

Why do people like Dee say they made a recipe but the completely change all the main ingredients? Then they say it's not good. I made it and it's very good. I don't like caraway seed, so I left that out, but that was optional. Serving suggestions by the original poster are exactly right on.

Kristal R

10/24/2010 09:07:13 AM

Great dish. I made the recipe as described, but cooked in it in the slow cooker, and added 1/2 cup apple juice so it wouldn't dry out. Will make again.

littlegiles

10/19/2010 09:08:11 AM

My rating is based on the actual recipe given. This is a classic, homestyle recipe with great flavors. The only thing I did differently after tasting the original is add a pinch of salt and pepper. Very nice recipe, thanks for sharing it.

cedarcape

12/15/2010 05:50:16 PM

This was so good. I made it in the slow cooker. Cooked and crumbled the bacon then just threw it all in with about a half cup of apple juice as another reviewer suggested. Turned out perfect served over mashed potatoes. Will make this one often!

masonman

05/27/2012 09:39:49 AM

I had issues with the sauerkraut getting slightly burnt on the bottom, I don't get how you put drained food into a pot and expect it to "simmer"? So I added water to prevent further burning. Though next time I may use some wine to do the job. Other than that difficulty, this recipe gets five stars for tasting AMAZING and working perfectly for my high protein needs

kirklandcook

04/23/2014 06:00:19 PM

Delish! I used the saute mode on my slow cooker and cooked the bacon and onion, then browning the kielbasa. I drained (but did not rinse) the sauerkraut to achieve the "tang" that we enjoy. I then mixed the bacon-onion mixture with the sauerkraut in a large bowl. I then layered the sauerkraut mixture, browned kielbasa, sauerkraut mixture, and the remaining kielbasas. I set the slow cooker on low for 5 hours--the best sauerkraut and kielbasa ever!!

BlueSauce7985

01/03/2024 11:14:33 AM

This was the best sausage and sauerkraut recipe I ever tasted. I added 1/2 cup of applesauce (traditional) to the sauerkraut after 20 minutes while simmering. I omitted the caraway seeds because I do not have any experience with the flavor. I am a full-time RV'er, and my simmer setting is not as low on my propane stove as conventional stoves. Therefore, the sauerkraut mixture only took 70 minutes for the apples to soften the way I like it. Keeping the lid on while simmering will generate enough moisture to keep from burning on the bottom of the pan. Stir every 10 minutes. I loved the flavor of browning the kielbasa sausage in the leftover bacon grease after cooking the onion and bacon together. It did not sound healthy at first. However, the sausage browned quickly and did not appear to absorb any of the grease. at the same time, the mixture was baking at 350, the lowest setting on my propane oven. I boiled four pealed medium-sized russet potatoes cut into two-inch chunks until soft. I then mashed them by hand with a fork. I added some butter and half-and-half, then hand-whipped them with a fork ( no mixer) until they were soft and fluffy. I served the sauerkraut over the mashed potatoes with cream corn and Grandma's frozen biscuits. Baked in the convection microwave oven. The flavors combined were sensational! My family and neighbors loved it, and I have already decided that I will increase having sausage and sauerkraut from a couple of times a year to once or twice a month. Thank you so much! Dennis L

shawn62

02/23/2012 01:25:12 PM

This was wonderful! I followed the recipe exactly but put everything in the crock pot, I did add 1/2 cup apple sauce after a few hours because it seemed a little dry, that made it moist and terrific! I will definately be making this again and often! Thanks for the great recipe.

emjay

01/03/2019 01:42:30 AM

I made some minor changes in the approach since I was nearly tripling the recipe for a New Year's Day family dinner. Used 6 lbs of Polska Kielbasa, 3 lbs of saurkraut plus 1/2 head of red cabbage, 3 granny smith apples, 2 large sweet onions diced. Didn't have caraway seeds and used fennel seeds instead, just 2 T, plus only 1/2 cup of sugar (for the tripled recipe). I put it all in a large oven-proof covered pot and skipped the stovetop step. Since it had very little liquid, I added 3 x 16 oz cans of Michigan hard cider. I cooked it in the oven at 325 for 2 hrs and then another 1-1/2 hrs at 300. Took it out of the oven and just let it sit on the stove while I finished the potatoes (smashed baby potatoes, very tasty). Even my doubters who were not fond of saurkraut (because it was too acidy) loved it! Not a hint of acid. The final verdict from the 12 family members at the table, from 1-1/2 yrs to 80 years old - YUM!!!! We'll be making it again next year, for certain!!

Susanne Feindt Gray

02/22/2018 06:57:14 PM

PERFECT!!!! I made this for our office Pot Luck. We had a Winter Olympics potluck where everyone picked a country and cooked something from that country (cool right? That's what I thought too). My heritage is German, so I picked Germany. This recipe is the closest I've EVER come to the sauerkraut recipe that my grandmother used to make! I followed the recipe BUT used 4 lbs. of sauerkraut, added a smidge more caraway seeds and a little more than 1/4 cup brown sugar. THEN...my roommate came home and suggested I add beer....so I added 1/2 bottle of Blue Moon. O M G...this was not only good...BUT...it was a hit with the coworkers that liked sauerkraut. HIGHLY RECOMMENDED!!! One more thing...I browned the bacon and onions...cut up the sausage and browned it in the bacon grease and then threw everything in the slow cooker overnight. PERFECTION!!

Jackie Stockton

11/08/2023 10:52:45 PM

I've made this several times and it's the best recipe I've found for sausage and sauerkraut. I do add a juice box of apple juice and about 1 or 1-1/2 cups of water to keep it moist. I cook the bacon in 2 large skillets and, after removing it, then I saute the onions and then finally the kielbasa. So delicious!

Maggie

09/14/2025 06:10:31 PM

I made this recipe exactly as shown except for one item. I used a German sausage made at a fresh meat market. This is an excellent recipe. I served it over butter gold mashed potatoes. I highly recommend it and can’t imagine you won’t love it too. It is worth the time and effort.

Crystal

09/05/2025 07:55:10 PM

So amazing I thought I lost this recipe and was so happy when I found it again definitely worth the time definitely worth the effort sauerkraut is sweet like candy is so delicious

Earl

07/31/2025 08:56:06 PM

No changes

JumpyYolk5501

05/16/2025 10:45:07 PM

I should not have rinsed it so much; I like the zesty taste of the brine. I still liked it.

Victoria Hill

03/14/2025 01:38:36 AM

This was gone in no time!

GiftedHen7431

03/10/2025 11:34:11 PM

Awesome flavor with the sauerkraut! First time I made it, sausage from the grocery store from a commercial national brand was used. The next time and all future times this is made, I go to a European meat market for the kielbasa. Well worth the extra nickels

LankyStir2115

02/22/2025 12:17:02 AM

It's delicious, but I'm not certain it needs 3 hours of cooking time.

Julie Hejducek

01/30/2025 03:28:42 PM

I cooked on top of the oven and did not bake.

Michael Robinson

12/13/2024 11:12:27 PM

Perfect balance of flavor and simplicity.

Slow Cooker Vegetable and Ground Turkey Soup Recipe

audio version

Cook Time: 480 minutes

Sausage and Sauerkraut Recipe

Ingredients

Directions

Nutrition Facts (per serving)

FAQ about Sausage and Sauerkraut Recipe