18 Delicious Sauerkraut and Sausage Recipes for Every Occasion

Mmm, there’s nothing quite like the hearty combo of sauerkraut and sausage to warm up your kitchen and your soul! Whether you’re craving a quick weeknight dinner, a seasonal delight, or just some good old-fashioned comfort food, we’ve got you covered. Dive into our roundup of 18 mouthwatering recipes that promise to turn simple ingredients into unforgettable meals. Let’s get cooking!

Classic Sauerkraut and Sausage Skillet

First, let’s dive into a dish that’s as hearty as it is simple to make, perfect for those chilly evenings when you crave something comforting yet straightforward. This skillet meal combines the tangy crunch of sauerkraut with the rich, savory flavors of sausage, all cooked to perfection in one pan.

Ingredients

• A couple of smoked sausages, sliced into 1/2-inch pieces
• 2 cups of sauerkraut, drained but not rinsed
• A splash of olive oil
• 1 small onion, thinly sliced
• 1 tsp of caraway seeds
• 1/2 cup of chicken broth
• A pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a large skillet over medium heat until shimmering.
2. Add the sliced sausages and cook until they’re nicely browned on all sides, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Toss in the thinly sliced onion and caraway seeds, stirring occasionally until the onion turns translucent, about 3 minutes.
4. Mix in the sauerkraut and pour in the chicken broth, bringing the mixture to a gentle simmer. Tip: The broth helps to mellow the sauerkraut’s tanginess.
5. Season with a pinch of salt and pepper, then reduce the heat to low. Cover and let it simmer for 15 minutes, stirring occasionally. Tip: The lid keeps the moisture in, ensuring the flavors meld beautifully.
6. After simmering, remove the lid and cook for an additional 5 minutes to let any excess liquid evaporate.

Serve this dish hot, straight from the skillet, for a meal that’s bursting with contrasting textures and flavors. The sauerkraut offers a delightful tang against the smoky sausage, while the caraway seeds add a subtle earthy note. For a creative twist, try serving it over mashed potatoes or alongside crusty bread to soak up the juices.

Hearty Sauerkraut and Sausage Soup

Many chilly evenings call for a comforting bowl of soup, and this Hearty Sauerkraut and Sausage Soup is just the ticket to warm you up from the inside out. Let’s dive into making this flavorful dish together, step by step.

Ingredients

• 1 tablespoon of olive oil
• 1 pound of smoked sausage, sliced into half-moons
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 4 cups of chicken broth
• 1 can (14.5 oz) of diced tomatoes, undrained
• 2 cups of sauerkraut, drained and rinsed
• 1 teaspoon of caraway seeds
• A couple of bay leaves
• Salt and pepper, just a pinch
• A splash of heavy cream (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the sliced sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Toss in the diced onion and minced garlic, cooking until the onion is translucent, about 3 minutes. Tip: Don’t rush the onions; letting them cook slowly brings out their sweetness.
4. Pour in the chicken broth and add the diced tomatoes with their juice, stirring to combine.
5. Mix in the sauerkraut, caraway seeds, and bay leaves. Bring the soup to a simmer.
6. Let the soup simmer uncovered for 20 minutes, allowing the flavors to meld. Tip: Skim off any foam that rises to the top for a clearer broth.
7. Season with a pinch of salt and pepper, then stir in the heavy cream if using for extra richness. Tip: Add the cream off the heat to prevent curdling.
8. Remove the bay leaves before serving.

This soup boasts a tangy depth from the sauerkraut, balanced by the smoky sausage and creamy undertones. Serve it with a slice of crusty bread to soak up every last drop, or top with a dollop of sour cream for an extra layer of flavor.

Sauerkraut and Sausage Casserole

Now, let’s dive into making a comforting Sauerkraut and Sausage Casserole, a dish that perfectly balances tangy and savory flavors with a hearty texture. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 1 pound of smoked sausage, sliced into 1/2-inch pieces
• 4 cups of sauerkraut, drained but not rinsed
• 2 cups of shredded Swiss cheese
• 1/2 cup of sour cream
• 1/4 cup of whole milk
• 1 tablespoon of caraway seeds
• A splash of olive oil
• A couple of dashes of black pepper

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish with a splash of olive oil.
2. In a large bowl, mix the sauerkraut, sour cream, milk, caraway seeds, and black pepper until well combined. Tip: If you prefer a less tangy flavor, you can rinse the sauerkraut lightly before mixing.
3. Layer half of the sauerkraut mixture at the bottom of the prepared baking dish, followed by half of the sliced sausage and half of the Swiss cheese. Repeat the layers once more.
4. Cover the dish with aluminum foil and bake for 30 minutes. Tip: Covering the dish ensures the cheese melts evenly without browning too quickly.
5. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2-3 minutes, watching closely to prevent burning.
6. Let the casserole sit for 5 minutes before serving to allow the layers to set.

You’ll love the creamy texture of the cheese against the tangy sauerkraut and smoky sausage. Try serving it with a side of crusty bread to soak up all the delicious flavors.

Slow Cooker Sauerkraut and Sausage

Unlock the flavors of a hearty, comforting meal with this simple slow cooker recipe that combines tangy sauerkraut and savory sausage for a dish that practically cooks itself.

Ingredients

• 1 pound of smoked sausage, sliced into bite-sized pieces
• 4 cups of sauerkraut, drained but not rinsed
• 1 large onion, thinly sliced
• 2 cloves of garlic, minced
• 1 cup of chicken broth
• 1 tbsp of brown sugar
• 1 tsp of caraway seeds
• A splash of apple cider vinegar
• A couple of bay leaves

Instructions

1. Layer the sliced sausage, sauerkraut, and onion in the slow cooker.
2. Sprinkle the minced garlic, brown sugar, and caraway seeds over the top.
3. Pour in the chicken broth and add a splash of apple cider vinegar for extra tang.
4. Toss in the bay leaves for aroma, then give everything a gentle stir to combine.
5. Cover and cook on low for 6 hours, or until the sausage is heated through and the flavors have melded together beautifully.
6. Remove the bay leaves before serving to avoid any bitter bites.

Just imagine the tender sausage mingling with the tangy sauerkraut, creating a dish that’s both flavorful and comforting. Serve it over mashed potatoes or with a side of crusty bread to soak up all the delicious juices.

Sauerkraut and Sausage Pizza

Discover how to bring a tangy twist to your pizza night with this Sauerkraut and Sausage Pizza. It’s a delightful combination of flavors that’s surprisingly easy to make, even for beginners.

Ingredients

• 1 pre-made pizza dough (or your favorite homemade recipe)
• A couple of tablespoons of olive oil
• 1 cup of sauerkraut, drained
• 1/2 pound of smoked sausage, sliced thin
• 1 cup of shredded mozzarella cheese
• A splash of your favorite pizza sauce
• A pinch of caraway seeds (optional for extra flavor)

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy crust.
2. Roll out your pizza dough on a floured surface to your desired thickness, aiming for about 12 inches in diameter for a standard size.
3. Brush the dough lightly with olive oil to prevent it from getting soggy once the toppings are added.
4. Spread a thin layer of pizza sauce over the dough, leaving a small border for the crust.
5. Evenly distribute the sauerkraut over the sauce, followed by the sliced sausage.
6. Sprinkle the shredded mozzarella cheese on top, covering all the toppings.
7. If using, sprinkle a pinch of caraway seeds over the cheese for an extra flavor boost.
8. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
9. Let the pizza cool for a couple of minutes before slicing to allow the cheese to set.

Combining the tangy sauerkraut with the smoky sausage creates a pizza that’s bursting with flavor. The crispy crust and melted cheese make every bite satisfying. Try serving it with a side of spicy mustard for dipping to elevate the flavors even further.

Grilled Sauerkraut and Sausage Sandwich

Grilled Sauerkraut and Sausage Sandwich is the perfect blend of tangy and savory, wrapped in a crispy, golden exterior. Let’s dive into making this hearty sandwich that’s sure to impress.

Ingredients

• 4 slices of rye bread
• 2 pre-cooked sausages, sliced lengthwise
• 1 cup of sauerkraut, drained
• 2 tbsp of mustard
• 4 slices of Swiss cheese
• A splash of olive oil
• A couple of dashes of caraway seeds

Instructions

1. Heat a grill pan over medium heat and lightly brush it with a splash of olive oil to prevent sticking.
2. Place the sliced sausages on the grill pan, cooking for about 3 minutes on each side until they’re nicely charred. Tip: Don’t overcrowd the pan to ensure even cooking.
3. While the sausages are grilling, spread a tablespoon of mustard on two slices of rye bread.
4. Layer the grilled sausages, a half cup of sauerkraut, and two slices of Swiss cheese on each mustard-spread bread slice. Sprinkle a dash of caraway seeds over the top for extra flavor.
5. Top with the remaining bread slices and lightly brush the outsides with olive oil.
6. Return the sandwiches to the grill pan, pressing down gently with a spatula. Cook for about 4 minutes on each side, or until the bread is golden and the cheese has melted. Tip: Covering the pan can help melt the cheese faster.
7. Remove from heat and let sit for a minute before slicing. Tip: Letting it rest makes the sandwich easier to cut and the flavors to meld together.

Kick back and enjoy the crunch of the rye bread against the juicy sausages and the tangy sauerkraut. For an extra twist, serve with a side of pickles or a cold beer to complement the flavors.

Sauerkraut and Sausage Stuffed Peppers

For those looking to add a hearty, flavorful dish to their repertoire, these Sauerkraut and Sausage Stuffed Peppers are a must-try. Combining the tangy crunch of sauerkraut with the savory richness of sausage, all nestled inside sweet bell peppers, this recipe is a delightful twist on a classic.

Ingredients

• 4 large bell peppers, any color
• 1 lb of your favorite sausage, casings removed
• 2 cups of sauerkraut, drained
• 1 cup of cooked rice
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 tsp of caraway seeds
• Salt and pepper, just a pinch
• 1/2 cup of shredded cheese (optional)

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with a splash of olive oil.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Stand them upright in the prepared dish.
3. In a skillet over medium heat, cook the sausage until it’s no longer pink, breaking it into crumbles as it cooks.
4. Add the minced garlic and caraway seeds to the skillet, cooking for another minute until fragrant.
5. Stir in the sauerkraut and cooked rice, mixing well to combine. Season with a pinch of salt and pepper.
6. Spoon the sausage mixture into the bell peppers, filling them to the top. If using, sprinkle the shredded cheese over the top.
7. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the filling is heated through.
8. Let the stuffed peppers cool for a few minutes before serving to allow the flavors to meld together beautifully.

Enjoy the contrast of the tender peppers with the hearty, flavorful filling. For an extra touch, serve with a dollop of sour cream or a side of crusty bread to soak up the juices.

Baked Sauerkraut and Sausage with Apples

Sometimes, the most comforting dishes come from combining simple ingredients in unexpected ways. Today, we’re diving into a hearty, flavorful dish that’s perfect for any season, blending the tanginess of sauerkraut with the sweetness of apples and the richness of sausage.

Ingredients

• 1 pound of your favorite sausage, sliced into bite-sized pieces
• 2 cups of sauerkraut, drained but not rinsed
• 2 medium apples, cored and sliced (no need to peel)
• 1 medium onion, thinly sliced
• A splash of apple cider vinegar
• A couple of tablespoons of brown sugar
• 1 teaspoon of caraway seeds (optional, but recommended)
• A drizzle of olive oil
• Salt and pepper, just a pinch of each

Instructions

1. Preheat your oven to 375°F (190°C) and grab a large baking dish.
2. Heat a drizzle of olive oil in a skillet over medium heat. Add the sausage slices and cook until they’re nicely browned, about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Transfer the browned sausage to the baking dish. In the same skillet, add the sliced onions and apples, cooking until they’re just softened, about 3 minutes. Tip: The residual sausage flavors will add depth to the dish.
4. Add the sauerkraut, apple cider vinegar, brown sugar, and caraway seeds to the skillet, stirring to combine. Cook for another 2 minutes to let the flavors meld.
5. Pour the sauerkraut mixture over the sausage in the baking dish, spreading it out evenly. Cover with foil and bake for 20 minutes. Tip: The foil keeps the moisture in, ensuring everything stays tender.
6. Remove the foil and bake for an additional 10 minutes to let the top get a bit crispy.

After baking, the dish will have a delightful mix of textures—tender sausage, soft apples and onions, and a slightly crispy sauerkraut topping. Serve it over mashed potatoes or with a side of crusty bread to soak up all the delicious juices.

Sauerkraut and Sausage Pierogi

Just when you thought comfort food couldn’t get any cozier, along comes Sauerkraut and Sausage Pierogi to prove you wrong. This dish combines the tangy crunch of sauerkraut with the hearty richness of sausage, all wrapped up in a tender dough pocket.

Ingredients

• 2 cups of all-purpose flour, plus a little extra for dusting
• 1/2 cup of warm water, just enough to bring the dough together
• 1 large egg, because every good dough needs a binder
• A pinch of salt, to wake up all the flavors
• 1 cup of sauerkraut, drained and squeezed dry
• 1/2 pound of sausage, cooked and crumbled
• A splash of olive oil, for frying
• A couple of tablespoons of butter, for that golden finish

Instructions

1. In a large bowl, mix the flour, warm water, egg, and salt until a dough forms. Tip: If the dough feels too sticky, add a sprinkle more flour.
2. Knead the dough on a floured surface for about 5 minutes, until it’s smooth and elastic. Cover it with a towel and let it rest for 30 minutes.
3. While the dough rests, mix the sauerkraut and crumbled sausage in a bowl. This is your filling.
4. Roll out the dough to about 1/8-inch thickness. Use a glass or cookie cutter to cut out 3-inch circles.
5. Place a small spoonful of the filling in the center of each circle. Fold the dough over the filling and pinch the edges to seal. Tip: Wetting the edges slightly helps them stick together better.
6. Heat a splash of olive oil in a large skillet over medium heat. Add the pierogi in batches, frying until golden brown on each side, about 3-4 minutes per side.
7. Finish by melting a couple of tablespoons of butter in the skillet and tossing the pierogi to coat. Tip: This step adds a rich, buttery flavor that’s irresistible.

Out of the skillet, these pierogi boast a crispy exterior with a soft, flavorful inside. Serve them with a dollop of sour cream or apple sauce for a delightful contrast of flavors.

Sauerkraut and Sausage Breakfast Hash

Every morning deserves a hearty start, and this Sauerkraut and Sausage Breakfast Hash is just the ticket to kick things off right. It’s a simple, flavorful dish that combines tangy sauerkraut with savory sausage for a breakfast that’s both satisfying and easy to make.

Ingredients

• A couple of tablespoons of olive oil
• 1 pound of your favorite sausage, sliced into half-inch pieces
• 2 cups of sauerkraut, drained
• 1 large potato, diced into small cubes
• A splash of water
• Salt and pepper, just a pinch of each

Instructions

1. Heat a couple of tablespoons of olive oil in a large skillet over medium heat until it shimmers, about 2 minutes.
2. Add the sliced sausage to the skillet. Cook, stirring occasionally, until the sausage is nicely browned on all sides, about 5 minutes.
3. Toss in the diced potato. Cook, stirring now and then, until the potatoes start to get golden and a bit crispy, about 10 minutes. Tip: Covering the skillet for the first 5 minutes helps the potatoes cook through faster.
4. Stir in the sauerkraut and a splash of water. This helps to deglaze the pan and pick up all those tasty bits stuck to the bottom.
5. Season with a pinch of salt and pepper. Continue cooking for another 5 minutes, until everything is heated through and the flavors have melded together. Tip: If you like a bit more tang, feel free to add a little more sauerkraut to taste.
6. Give it a final stir, then remove from heat. Tip: Letting it sit for a minute or two before serving allows the flavors to deepen even more.

Combining the crispy potatoes with the tangy sauerkraut and savory sausage creates a delightful mix of textures and flavors. Serve it up with a fried egg on top for an extra protein boost, or enjoy it as is for a simple, satisfying meal.

Sauerkraut and Sausage Stew

Creating a comforting Sauerkraut and Sausage Stew is simpler than you might think, and it’s packed with flavors that meld beautifully together. Let’s walk through the process step by step to ensure your stew turns out perfectly every time.

Ingredients

• 1 lb of smoked sausage, sliced into half-inch pieces
• 4 cups of sauerkraut, drained but not rinsed
• 2 medium potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 4 cups of chicken broth
• 1 tbsp of caraway seeds
• A splash of apple cider vinegar
• A couple of bay leaves
• Salt and pepper, just a pinch each

Instructions

1. Heat a large pot over medium heat and add the sliced sausage. Cook until lightly browned, about 5 minutes, stirring occasionally.
2. Add the chopped onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes, stirring frequently to prevent burning.
3. Stir in the sauerkraut, diced potatoes, caraway seeds, bay leaves, and a splash of apple cider vinegar. Mix well to combine all the ingredients.
4. Pour in the chicken broth, ensuring all ingredients are submerged. Bring the mixture to a boil, then reduce the heat to low and simmer for 25 minutes, or until the potatoes are tender.
5. Remove the bay leaves and season with a pinch of salt and pepper. Taste and adjust the seasoning if necessary.
6. Let the stew sit for 5 minutes off the heat before serving to allow the flavors to meld together even more.

Savory and slightly tangy, this stew boasts a hearty texture that’s both comforting and satisfying. Serve it with a slice of crusty bread to soak up all the delicious broth, or over a bed of mashed potatoes for an extra comforting meal.

Sauerkraut and Sausage Pasta Bake

When the weather turns chilly, there’s nothing quite like a hearty bake to warm you up from the inside out. This Sauerkraut and Sausage Pasta Bake combines tangy, fermented flavors with rich, meaty goodness for a dish that’s both comforting and unexpectedly sophisticated.

Ingredients

• 8 oz of your favorite pasta, like penne or fusilli
• 1 lb of smoked sausage, sliced into bite-sized pieces
• 2 cups of sauerkraut, drained but not rinsed
• 1 cup of sour cream
• 1/2 cup of grated Parmesan cheese
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1 tsp of caraway seeds
• Salt and pepper, just a pinch of each

Instructions

1. Preheat your oven to 375°F and grab a large baking dish.
2. Boil the pasta in salted water until it’s just al dente, about 8 minutes, then drain and set aside.
3. While the pasta cooks, heat a splash of olive oil in a skillet over medium heat and brown the sausage slices, about 5 minutes.
4. Add the minced garlic and caraway seeds to the skillet, stirring for about 30 seconds until fragrant.
5. Mix the drained pasta, browned sausage, sauerkraut, and sour cream in the baking dish, seasoning with a pinch of salt and pepper.
6. Sprinkle the grated Parmesan cheese evenly over the top.
7. Bake for 20 minutes, or until the top is golden and bubbly.

Mmm, the result is a creamy, tangy bake with a satisfying crunch from the golden cheese topping. Serve it straight from the oven with a crisp green salad to cut through the richness.

Sauerkraut and Sausage Dumplings

Kickstart your culinary adventure with these hearty Sauerkraut and Sausage Dumplings, a perfect blend of tangy and savory flavors wrapped in a soft, doughy exterior. Ideal for beginners, this recipe walks you through each step with precision, ensuring delicious results every time.

Ingredients

• 2 cups of all-purpose flour
• 1/2 cup of warm water
• 1 egg
• 1/2 tsp of salt
• 1 tbsp of olive oil
• 1 cup of sauerkraut, drained and squeezed dry
• 1/2 lb of sausage, casings removed
• A splash of milk for brushing

Instructions

1. In a large bowl, mix the flour, warm water, egg, salt, and olive oil until a dough forms. Tip: If the dough feels sticky, add a little more flour.
2. Knead the dough on a floured surface for about 5 minutes until smooth. Cover and let it rest for 30 minutes.
3. While the dough rests, cook the sausage in a pan over medium heat until no longer pink, about 5 minutes. Tip: Break the sausage into small pieces as it cooks for even browning.
4. Mix the cooked sausage with the sauerkraut in a bowl. Set aside.
5. Roll out the dough on a floured surface to about 1/8 inch thickness. Cut into 3-inch circles.
6. Place a teaspoon of the sausage and sauerkraut mixture in the center of each circle. Fold the dough over the filling and pinch the edges to seal. Tip: Use a little water on the edges to help them stick together if needed.
7. Preheat your oven to 375°F and line a baking sheet with parchment paper.
8. Arrange the dumplings on the baking sheet, brush lightly with milk, and bake for 20-25 minutes until golden brown.

Fresh out of the oven, these dumplings boast a crispy exterior with a juicy, flavorful filling. Serve them with a dollop of sour cream or alongside a crisp salad for a complete meal.

Sauerkraut and Sausage Quiche

Alright, let’s dive into making a Sauerkraut and Sausage Quiche that’s sure to impress. A quiche is a versatile dish that combines the tanginess of sauerkraut with the heartiness of sausage, all nestled in a flaky crust.

Ingredients

• 1 pre-made pie crust (because we’re keeping it simple)
• 4 large eggs
• 1 cup of heavy cream (for that rich, creamy texture)
• 1 cup of sauerkraut, drained (squeeze out the extra liquid)
• 1/2 lb of cooked sausage, crumbled (go for something with a bit of spice)
• 1/2 cup of shredded Swiss cheese (because it melts beautifully)
• A pinch of salt and pepper (to season)
• A splash of olive oil (for greasing)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch pie dish with olive oil.
2. Press the pre-made pie crust into the pie dish, trimming any excess edges. Tip: For a crispier crust, prick the bottom with a fork before baking.
3. In a bowl, whisk together the eggs and heavy cream until smooth. Season with a pinch of salt and pepper.
4. Spread the drained sauerkraut evenly over the bottom of the pie crust, followed by the crumbled sausage.
5. Pour the egg mixture over the sauerkraut and sausage, then sprinkle the shredded Swiss cheese on top. Tip: Let the quiche sit for a minute to allow the egg mixture to settle into the fillings.
6. Bake for 35-40 minutes, or until the center is set and the top is golden brown. Tip: Check for doneness by inserting a knife in the center; it should come out clean.
7. Let the quiche cool for about 10 minutes before slicing. This helps the layers set and makes slicing easier.

Very satisfying, this quiche offers a delightful contrast between the creamy egg filling and the tangy sauerkraut, with the sausage adding a savory depth. Serve it warm with a side of fresh greens for a complete meal that’s both comforting and elegant.

Sauerkraut and Sausage Reuben Casserole

Let’s dive into creating a comforting dish that combines the tangy crunch of sauerkraut with the hearty richness of sausage, all baked into a delightful casserole that’s sure to please.

Ingredients

• 1 pound of your favorite sausage, sliced into bite-sized pieces
• 4 cups of sauerkraut, drained but not rinsed
• 2 cups of shredded Swiss cheese
• 1 cup of Thousand Island dressing
• 4 slices of rye bread, torn into chunks
• A couple of tablespoons of butter, melted
• A splash of caraway seeds for that authentic Reuben flavor

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a large skillet over medium heat, cook the sausage pieces until they’re nicely browned, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure each piece gets a good sear.
3. Layer the cooked sausage, sauerkraut, and half of the Swiss cheese in a greased 9×13 inch baking dish.
4. Drizzle the Thousand Island dressing evenly over the top, then sprinkle the remaining Swiss cheese.
5. Toss the rye bread chunks with melted butter and caraway seeds, then scatter them over the casserole for a crispy topping. Tip: For extra crunch, you can toast the bread chunks before adding them.
6. Bake in the preheated oven for 25-30 minutes, or until the topping is golden and the cheese is bubbly. Tip: Keep an eye on the bread topping to prevent it from burning.

Vibrant in flavor, this casserole offers a perfect balance of tangy, savory, and crunchy textures. Serve it with a side of pickles or a simple green salad to round out the meal.

Sauerkraut and Sausage Beer Cheese Soup

Ready to dive into a comforting bowl of Sauerkraut and Sausage Beer Cheese Soup? This hearty dish combines tangy sauerkraut, savory sausage, and rich beer cheese into a soup that’s perfect for chilly evenings. Follow these steps to create a meal that’s sure to warm you up from the inside out.

Ingredients

• 1 tablespoon of olive oil
• 1 pound of smoked sausage, sliced into rounds
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 4 cups of chicken broth
• 1 cup of beer (a lager works great)
• 2 cups of sauerkraut, drained
• 1 teaspoon of caraway seeds
• 2 cups of shredded sharp cheddar cheese
• 1 cup of heavy cream
• A splash of Worcestershire sauce
• A couple of dashes of hot sauce (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the sausage slices and cook until they’re nicely browned, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
2. Add the diced onion and minced garlic to the pot. Cook until the onion is translucent, about 3 minutes, stirring occasionally.
3. Pour in the chicken broth and beer, scraping the bottom of the pot to loosen any browned bits. This adds depth to your soup’s flavor.
4. Stir in the sauerkraut and caraway seeds. Bring the mixture to a simmer and let it cook for 15 minutes to meld the flavors together.
5. Reduce the heat to low. Gradually add the shredded cheddar cheese, stirring constantly until the cheese is fully melted and the soup is smooth.
6. Pour in the heavy cream and add a splash of Worcestershire sauce. If you like a bit of heat, throw in a couple of dashes of hot sauce. Let the soup warm through for about 5 minutes, but don’t let it boil.

Perfectly creamy with a tangy kick from the sauerkraut and a smoky depth from the sausage, this soup is a flavor-packed delight. Serve it with a slice of crusty bread for dipping, or top with extra shredded cheese and a sprinkle of caraway seeds for an extra special touch.

Sauerkraut and Sausage Potato Bake

Making a comforting dish that combines tangy sauerkraut, savory sausage, and hearty potatoes is easier than you think. This Sauerkraut and Sausage Potato Bake is a one-pan wonder that brings together simple ingredients for a flavorful meal.

Ingredients

• 1 pound of smoked sausage, sliced into rounds
• 4 cups of potatoes, peeled and diced into 1-inch pieces
• 2 cups of sauerkraut, drained
• 1 medium onion, thinly sliced
• 2 cloves of garlic, minced
• A splash of olive oil
• A couple of tablespoons of butter
• 1 teaspoon of caraway seeds
• Salt and pepper, just a pinch of each
• 1 cup of chicken broth

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat a splash of olive oil in a large oven-proof skillet over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. Tip: Browning the sausage adds depth to the dish’s flavor.
3. Remove the sausage and set aside. In the same skillet, melt a couple of tablespoons of butter. Add the diced potatoes, sliced onion, and minced garlic. Cook for about 10 minutes, stirring occasionally, until the potatoes start to soften.
4. Stir in the drained sauerkraut, caraway seeds, and a pinch of salt and pepper. Cook for another 2 minutes to blend the flavors.
5. Return the sausage to the skillet. Pour in the chicken broth, gently stirring to combine all the ingredients. Tip: The broth keeps the bake moist and adds richness.
6. Transfer the skillet to the preheated oven. Bake uncovered for 25-30 minutes, or until the potatoes are tender and the top is slightly crispy. Tip: For an extra crispy top, broil for the last 2-3 minutes.

Here’s how it turns out: the potatoes are perfectly tender, the sausage adds a smoky richness, and the sauerkraut brings a delightful tang. Serve it straight from the skillet for a rustic presentation, or pair it with a crisp green salad to balance the flavors.

Sauerkraut and Sausage Flatbread

Here’s how to whip up a Sauerkraut and Sausage Flatbread that’s sure to impress. This dish combines tangy sauerkraut with savory sausage on a crispy flatbread base, perfect for a quick dinner or a hearty snack.

Ingredients

• 1 pre-made flatbread crust
• A couple of cooked sausages, sliced
• 1 cup of sauerkraut, drained
• A splash of olive oil
• 1/2 cup of shredded mozzarella cheese
• 1 tbsp of mustard
• A pinch of caraway seeds

Instructions

1. Preheat your oven to 400°F to get it ready for the flatbread.
2. Lightly brush the flatbread crust with a splash of olive oil to prevent it from drying out.
3. Spread the mustard evenly over the oiled crust for a tangy base layer.
4. Arrange the sliced sausages and sauerkraut on top of the mustard, distributing them evenly.
5. Sprinkle the shredded mozzarella cheese over the toppings, covering them lightly.
6. Finish with a pinch of caraway seeds for an extra flavor boost.
7. Bake in the preheated oven for 10-12 minutes, or until the cheese is bubbly and the edges of the flatbread are golden brown.
8. Let it cool for a couple of minutes before slicing to allow the toppings to set.

Delight in the crispy texture of the flatbread contrasted with the juicy sausages and tangy sauerkraut. For an extra kick, serve with a side of spicy mustard or a cold beer to complement the flavors.

Conclusion

Absolutely packed with flavor and variety, this roundup of 18 sauerkraut and sausage recipes is your go-to guide for any meal, any day. Whether you’re craving something classic or adventurous, there’s a dish here to delight. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest for fellow foodies to discover. Happy cooking!

Bella Bacinos