Sausage and Sauerkraut Recipe: There’s something incredibly comforting about the classic pairing of sausage and sauerkraut. It’s bold, hearty, and packed with flavor.
Whether you’re prepping for a family dinner or a cozy weeknight meal, this dish is an easy go-to that never disappoints.
We’ll walk you through a detailed, step-by-step guide to make this timeless recipe perfect every single time.
So grab your skillet, bring your appetite, and let’s dive in!
Why You’ll Love This Sausage and Sauerkraut Recipe
Think about a dish that balances savory, tangy, and smoky all in one bite. That’s exactly what sausage and sauerkraut delivers. It’s not just the flavor, though—that deep, rich combination is also incredibly easy to prepare. You only need one pan, a few ingredients, and a little patience to let those flavors meld together.
This recipe shines because:
- It uses affordable ingredients
- It’s naturally low-carb and gluten-free
- It’s perfect for meal prep and reheats beautifully
- You can customize it to your taste: spicy, sweet, garlicky—you name it
Plus, sausage and sauerkraut have roots in traditional German and Eastern European cuisine, so it brings that old-world charm to your modern kitchen. Comfort food at its best.
What is Sauerkraut and Why It Works So Well With Sausage
Sauerkraut is simply fermented cabbage, but don’t let the simplicity fool you. It’s tangy, crunchy, and packed with probiotics—those good bacteria your gut loves. Sauerkraut cuts through the fattiness of sausage like a pro, balancing each bite with a clean, sharp edge.
When the heat hits sauerkraut, it softens slightly, loses a bit of its bite, and starts soaking in all the meaty flavors of the sausage. The result? A deeply flavorful blend that feels cozy and satisfying. The contrast between the rich, juicy sausage and the sour tang of sauerkraut is what makes this combo a classic.
Best Types of Sausages to Use
Not all sausages are created equal, especially when pairing with sauerkraut.
Smoked vs Fresh Sausage
- Smoked Sausage: These bring a bold, smoky depth that enhances the sauerkraut’s sourness. Think kielbasa or andouille. They’re pre-cooked, so they mainly need reheating and browning.
- Fresh Sausage: Italian sausage or bratwurst are fantastic choices. These require full cooking but soak up flavors better during the slow simmer process.
Best Brands or Homemade Options
Some store-bought brands that work great include:
- Johnsonville (Bratwurst)
- Hillshire Farm (Smoked Sausage)
- Aidells (Chicken & Apple – for a sweet twist)
Homemade sausage? Even better. Just make sure it’s seasoned well—garlic, fennel, paprika, or caraway can be great additions.
List of Ingredients You’ll Need
This recipe keeps it simple, yet every ingredient pulls its weight. Here’s what you’ll need:
Fresh Ingredients:
- 4–6 sausages (your choice: bratwurst, smoked, Italian)
- 1 large onion, thinly sliced
- 2–3 cloves garlic, minced
- 2 cups sauerkraut (drained and rinsed)
- 1 apple (optional, for sweetness), peeled and diced
- 1 tbsp butter or oil (for cooking)
Pantry Staples:
- ½ cup chicken broth or beer (for moisture)
- 1 tsp caraway seeds (optional but traditional)
- Salt and pepper to taste
Optional ingredients like apple and caraway seeds can add depth, depending on how classic or modern you want your version to be.
Optional Add-Ons for Extra Flavor
Want to take your sausage and sauerkraut to the next level? Try these add-ons:
Vegetables:
- Bell peppers: add color and sweetness
- Potatoes: turn it into a one-pot meal
- Mushrooms: for extra umami
Spices and Herbs:
- Smoked paprika
- Bay leaves
- Fresh thyme or rosemary
Adding these can boost complexity without overpowering the classic base flavors.
Essential Kitchen Tools for This Recipe
You don’t need fancy gadgets, but a few kitchen basics will make this process smooth:
- Large skillet or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
If you’re making a big batch, a slow cooker works beautifully too—just dump, set, and forget.
How to Prepare the Sauerkraut
Before tossing it in the pan, sauerkraut needs a little prep.
Draining and Rinsing Tips:
- Use a mesh strainer to drain the liquid
- Rinse under cold water to reduce the sharpness (optional)
- Press out excess water with a spoon
Flavor Enhancements for Sauerkraut:
- Sauté with onions and garlic first
- Add a splash of apple cider vinegar for tang
- A little brown sugar can balance out the sour
Treat sauerkraut like you would greens—it needs just a bit of love to shine.
How to Cook the Sausage
This is where flavor begins.
Browning Techniques:
- Heat butter or oil in a pan over medium heat
- Add sausages, turning until browned on all sides
- Don’t overcrowd the pan—cook in batches if needed
Oven vs Stovetop:
- Oven: Bake at 375°F (190°C) for 20–25 minutes
- Stovetop: Brown first, then simmer gently in broth or beer
You’re looking for a crisp exterior and juicy inside. Patience is key here!
Step-by-Step Guide to Making Sausage and Sauerkraut
Ready to bring it all together?
Step 1: Prep Your Ingredients
Chop onions, garlic, and apples. Rinse and drain the sauerkraut. Keep everything within reach for smooth cooking.
Step 2: Cook the Sausage
Brown the sausage in your skillet with oil or butter. Remove and set aside once it gets that nice golden crust.
Step 3: Add and Simmer the Sauerkraut
In the same pan, sauté onions and garlic until soft. Stir in sauerkraut, apples, caraway seeds, and broth or beer. Let it simmer for 10 minutes.
Step 4: Combine and Cook Low and Slow
Add sausages back in. Cover and simmer for 20–30 minutes on low heat. Stir occasionally and add more liquid if needed.
This final simmer allows the sausage juices to infuse into the sauerkraut, creating a rich, unified flavor.
How to Serve Sausage and Sauerkraut
The beauty of this dish is that it can be as rustic or elegant as you want it to be. Whether you’re setting the table for a casual dinner or impressing guests at a themed gathering, there are so many ways to serve sausage and sauerkraut.
Best Side Dishes
Let’s start with the sides. Sauerkraut and sausage are bold, so pairing them with something milder helps balance the meal. Here are some tried-and-true sides:
- Mashed potatoes – Creamy and smooth, they absorb all that juicy flavor.
- Roasted potatoes – Crispy and hearty; great texture contrast.
- German potato salad – Served warm with a tangy vinaigrette, it’s an authentic touch.
- Buttered noodles or spaetzle – Adds a soft, chewy texture that pairs great with sauerkraut.
Breads, Potatoes, and More
You can’t go wrong with a good piece of bread. Try rye bread, sourdough, or even a crusty baguette. If you want to turn this dish into a full-on feast, serve it with:
- Soft pretzels – Especially if you’re going for a German theme.
- Pickles or mustard on the side – They enhance the tangy profile.
- A cold beer – Preferably a German lager or pilsner.
You can even turn leftovers into a sandwich the next day—pile everything on a hoagie roll with melted Swiss cheese. Trust me, it’s next-level delicious.
Storing and Reheating Tips
Leftovers? That’s actually good news. Sausage and sauerkraut taste even better the next day.
Refrigerator Storage
- Store in an airtight container
- Keeps well in the fridge for up to 4 days
- Let it cool before storing to preserve the texture
Freezing Options
- You can freeze it, though sauerkraut may lose a bit of its crunch
- Use freezer bags or airtight containers
- Freeze for up to 3 months
- Defrost in the fridge overnight before reheating
Reheating Tips
- Use a skillet over medium heat with a splash of water or broth
- You can also microwave, but it’s best to reheat in 1-minute intervals and stir in between
- Oven method: cover with foil and bake at 350°F for 15–20 minutes
Avoid high heat or microwaving too long—it can dry out the sausage and over-soften the sauerkraut.
Common Mistakes to Avoid
Even simple recipes have room for error. Don’t worry—we’ve got your back with some common pitfalls to steer clear of:
- Skipping the rinse: If your sauerkraut is too sharp or salty, it can overpower the dish. Give it a quick rinse!
- Overcooking the sausage: You want it juicy inside. Brown it first, then simmer gently.
- Using too little liquid: Sauerkraut needs moisture to soften and blend. Broth, beer, or even cider works great.
- Cooking too fast: This is a dish that benefits from low-and-slow. Rushing it can leave you with underdeveloped flavor.
- Not tasting as you go: Add salt, pepper, and herbs gradually to find that perfect balance.
When in doubt, go slow and taste everything. Cooking is part science, part art.
Health Benefits of Sauerkraut and Sausage
You might be surprised to learn that this comfort food can actually be good for you—when done right.
Probiotics in Sauerkraut
Sauerkraut is a fermented food, which means it’s loaded with probiotics—the good bacteria that keep your gut healthy. These can help with digestion, boost your immune system, and even improve your mood.
- High in fiber
- Low in calories
- Rich in Vitamin C, K, and iron
Just make sure you’re not overcooking it if you want to preserve the probiotic benefits.
Protein and Nutrients in Sausage
Sausage brings the protein punch. It’s filling and gives you the energy to power through your day. Opt for high-quality sausage to minimize fillers and unhealthy fats.
Want to make it even healthier?
- Choose turkey or chicken sausage
- Go for nitrate-free or organic options
- Load up on veggies to balance things out
Variations of This Recipe Around the World
This dish may have German roots, but many cultures have their own take on sausage and fermented cabbage. Here are a few global variations:
German-Style
- Uses bratwurst, caraway seeds, and beer
- Often served with mustard and pretzels
Polish-Style (Kielbasa and Kapusta)
- Heavier use of garlic and onion
- Sometimes includes mushrooms or tomatoes
- Served with boiled potatoes or rye bread
American Twist
- Adds brown sugar or apple slices for sweetness
- Uses sweet Italian sausage or even hot links
- Sometimes served as a sandwich or casserole
Trying these versions can help you find your personal favorite, or inspire you to create your own signature twist.
Tips to Make It Your Own
The best part about sausage and sauerkraut? It’s a blank canvas. You can tweak it to match your taste perfectly.
Spicy Kick
- Add red pepper flakes or hot sauce
- Use spicy sausages like chorizo or hot Italian
Sweeter Versions
- Toss in a handful of raisins or dried cranberries
- Add sliced apples or a spoon of honey
- A splash of apple cider balances the tang
Savory Boost
- Sauté mushrooms with the onions
- Add a cube of bouillon or Worcestershire sauce
- Top with shredded cheese before serving
Make it once, and you’ll find yourself reaching for it again and again—with your own spin.
FAQs about Sausage and Sauerkraut Recipe
1. Can I make sausage and sauerkraut in a slow cooker?
Absolutely! Just brown your sausage first, toss everything into the slow cooker, and cook on low for 4–6 hours.
2. Do I need to rinse the sauerkraut before cooking?
It depends on your taste. Rinsing helps mellow the sharp flavor and reduce saltiness. If you love strong sauerkraut, skip the rinse.
3. What’s the best way to make this dish vegetarian?
Use plant-based sausage and skip the broth—try veggie stock instead. The rest of the process is the same!
4. Can I use canned sauerkraut?
Yes, just make sure to drain and rinse it well. Canned versions can be saltier and more acidic.
5. What beer pairs best with sausage and sauerkraut?
A crisp lager or pilsner complements the tangy sauerkraut perfectly. For something bolder, try a bock or dunkel.
Conclusion
Sausage and sauerkraut is more than just a meal—it’s a tradition. A simple recipe that delivers bold flavor, a satisfying texture, and that old-school charm we all crave. Whether you stick to the basics or go wild with spices, one thing is guaranteed: it’ll hit the spot every time.
Try it tonight. Dress it up or keep it rustic. Add your favorite twist, serve it hot, and enjoy every tangy, savory bite.
