Recipe with Sauerkraut and Sausage

A cooked sausage on a bed of sauerkraut, garnished with chopped chives, served in a black skillet.

Recipe with Sauerkraut and Sausage

When I’m in the mood for a quick, comforting meal, my go-to is always sauerkraut and sausage. The flavor is tangy and smoky, making it super satisfying, especially on days when you're craving a cozy, one-pan meal. The aroma of sausages roasting and sauerkraut sizzling filled the air, making me even hungrier. It was a delicious reminder of why this dish is such a favorite of mine.

Course Main Dishes

Cuisine American, International

Keyword sauerkraut, sauerkraut and sausage, sauerkraut recipe, sausage, sausage and sauerkraut, sausage recipe, skillet

Prep Time 5

Cook Time 50

Servings Portions

Calories 299kcal

Author Zuzana Paar

Equipment

1 Skillet
1 Tongs

Ingredients

2 Sausages
3 Cups Sauerkraut

US Customary - Metric

Instructions

First, get your sausages ready. Slice them into smaller pieces if you prefer, but you can also leave them whole. Next, drain your sauerkraut if it’s a bit too juicy, but keep a little liquid to add some extra flavor.
Heat your skillet over medium heat, and add a tiny bit of oil. Place the sausages in the skillet and let them cook for a few minutes, turning them over to brown all sides. This gives the sausage a nice, crispy exterior.
Once the sausages are browned, add the sauerkraut right into the skillet. Spread it around the sausages so it cooks evenly, and let it sizzle for a couple of minutes.
Cover the skillet with foil, then pop it in the oven for 40 minutes at 350 degrees Fahrenheit (180 degrees Celsius). This allows all the flavors to meld together and gives the sauerkraut time to soften and absorb the sausage’s smoky flavor.

Notes

Drain and Wash Your Sauerkraut: Keeping a little bit of the sauerkraut liquid will help with flavor and moisture. Draining and washing it lightly will prevent the dish from becoming too soggy and remove the fermented flavor of the kraut. I personally love the flavor, so I never wash it.
Try Adding Some Other Ingredients: If you have a little extra time, adding brown sugar when you roast the sausages gives the dish even more flavor. Fresh cabbage can also be a good addition for that additional crunch.
Use Fresh Sauerkraut If Possible: While canned or jarred sauerkraut works well, fresh sauerkraut from the refrigerated section usually has a better taste.

Nutrition