german sausage and sauerkraut recipe

Written ByJenny Smyth Posted on
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The Best german sausage and sauerkraut recipe

I’ve been making German sausage and sauerkraut for years, and it’s always a hit with my family. My kids love helping me cook the sausages and stirring the sauerkraut. It’s a hearty, comforting dish that’s perfect for a weeknight dinner or a special occasion.

I’ve tried different types of sausages over the years, but I always come back to the classic pork sausage. There’s something about the combination of the savory sausage and tangy sauerkraut that just can’t be beat. I like to serve it with some crusty bread or over mashed potatoes.

My family loves it when I add some caraway seeds to give it an extra boost of flavor. It’s a great way to get your kids to eat more vegetables too – they love dipping their bread in the sauerkraut juice! This recipe is easy to make and can be adjusted to suit your taste preferences.

You can use any type of sausage you like, but I find that a good quality pork sausage makes all the difference. The key to this recipe is cooking the sausages slowly over low heat so they’re nice and tender. I also like to add a bit of brown sugar to balance out the flavors.

Overall, this recipe is a classic for a reason – it’s delicious, easy to make, and perfect for any occasion.

German Sausage and Sauerkraut

4.6 from 635 votes

A hearty and comforting dish featuring German sausage and sauerkraut. This recipe combines savory sausage with tangy sauerkraut, slow-cooked to perfection.

Prep Time10 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hr
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

Ingredients

1 lb German sausage (such as bratwurst or weisswurst)
2 cups sauerkraut, drained and rinsed
1 large onion, thinly sliced
2 cloves garlic, minced
2 tbsp vegetable oil
1 tbsp caraway seeds
1 tbsp brown sugar
1/2 tsp black pepper
1/2 tsp salt
1/4 cup apple cider vinegar
1/4 cup water

👨‍🍳Directions

1Heat the vegetable oil in a large skillet over medium heat.
2Add the sliced onions and cook until translucent and lightly browned, about 5 minutes.
3Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
4Add the sausage to the skillet, using tongs to brown on all sides over medium heat.
5This should take about 8-10 minutes.
6Once browned, remove the sausage from the skillet and set aside.
7In the same skillet, add the sauerkraut, caraway seeds, brown sugar, black pepper, and salt.
8Stir well to combine.
9Cook over medium heat, stirring occasionally, for about 5 minutes until the sauerkraut begins to soften and release its juices.
10Return the sausage to the skillet, nestling it into the sauerkraut mixture.
11Pour in the apple cider vinegar and water.
12Reduce the heat to low, cover the skillet, and let it simmer for 30-35 minutes, stirring occasionally.
13The sausage should be cooked through and the sauerkraut should be tender.
14Once done, remove the skillet from the heat and let the dish rest for 5 minutes.
15This allows the flavors to meld together.
16Serve the German sausage and sauerkraut hot, with crusty bread or potatoes if desired.

🔧Equipment

Large skillet with lid
Tongs
Wooden spoon

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 30g💛Saturated Fat: 12g❤️Cholesterol: 85mg🧂Sodium: 1800mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 20g

📝Notes

Tips: For a spicier dish, add a pinch of red pepper flakes. You can also substitute the German sausage with kielbasa or other smoked sausages for a different flavor profile.

Watch Video Of How German Sausage and Sauerkraut Works

This German sausage and sauerkraut recipe is one of my go-to dishes for family gatherings or special occasions. It’s easy to make and feeds a crowd – perfect for potlucks or holiday meals.

Plus, it reheats beautifully so you can cook it ahead of time if needed. The best part?

It’s healthy too – made with wholesome ingredients like pork sausage, cabbage, and spices.

❓ Frequently Asked Questions About German Sausage and Sauerkraut

Q: What type of sausage should I use?

I prefer to use a good quality pork sausage for this recipe, but you can use any type of sausage you like. Some popular options include bratwurst, knockwurst, or even Italian sausage.

Q: Can I make this recipe ahead of time?

Yes, you can cook the sausages and sauerkraut ahead of time, but I recommend serving them together while they’re still warm. If you need to make it ahead of time, simply reheat the cooked ingredients in a saucepan over low heat.

Q: How do I store leftover sauerkraut?

Leftover sauerkraut can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it for up to 3 months – simply thaw it in the fridge when you’re ready to use it.

Q: Can I substitute the sauerkraut with another type of cabbage?

No, I don’t recommend substituting the sauerkraut with another type of cabbage – it’s an integral part of this recipe and provides a unique flavor and texture that you won’t find with other types of cabbage.

Q: Can I make this recipe on a grill?

Yes, you can cook the sausages on a grill if you prefer – simply follow your grill manufacturer’s instructions for cooking times and temperatures.

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