18 Hearty Sauerkraut Recipes with Meat Delights

Are you ready to transform your meals with the tangy twist of sauerkraut paired with succulent meats? Whether you’re craving comfort food or looking for a hearty dish to warm up your dinner table, our collection of 18 sauerkraut recipes is sure to inspire. From classic combos to innovative creations, there’s something here for every meat lover. Dive in and discover your next favorite dish!

Classic Sauerkraut and Sausage Skillet

Transform your weeknight dinner with this hearty Classic Sauerkraut and Sausage Skillet—**bold flavors**, **minimal fuss**, and **maximum comfort** in every bite.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 lb sauerkraut, drained but not rinsed
• 1 tsp caraway seeds
• 1/2 cup low-sodium chicken broth
• 1 tbsp whole grain mustard
• 1/2 tsp freshly ground black pepper

Instructions

1. **Heat** olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. **Add** sausage slices and cook until browned on both sides, about 3 minutes per side. Remove and set aside.
3. **Toss** in the onion and garlic, sautéing until soft and translucent, about 5 minutes. Tip: Don’t rush this step—caramelizing the onions builds flavor.
4. **Stir** in sauerkraut and caraway seeds, cooking for 2 minutes to meld the flavors.
5. **Pour** in chicken broth and mustard, scraping up any browned bits from the bottom of the pan.
6. **Return** the sausage to the skillet, mixing well. Simmer uncovered for 10 minutes, allowing the broth to reduce slightly. Tip: Keep the heat at a gentle simmer to prevent the sauerkraut from becoming too soft.
7. **Season** with black pepper, then taste and adjust if needed. Tip: If you prefer a tangier dish, a splash of apple cider vinegar can brighten it up.

Crunchy, tangy sauerkraut pairs perfectly with the smoky sausage, creating a dish that’s both rustic and refined. Serve over mashed potatoes or with a slice of crusty bread to soak up the juices.

Pork and Sauerkraut Slow Cooker Meal

Elevate your dinner game with this **Pork and Sauerkraut Slow Cooker Meal**—tender, tangy, and totally hands-off.

Ingredients

• 2 lbs **bone-in pork shoulder**, trimmed of excess fat
• 1 tbsp **smoky paprika**
• 1 tsp **coarse sea salt**
• 1/2 tsp **freshly cracked black pepper**
• 1 tbsp **golden honey**
• 1 tbsp **stone-ground mustard**
• 2 cups **jarred sauerkraut**, drained but not rinsed
• 1/2 cup **low-sodium chicken broth**
• 1 **crisp apple**, thinly sliced
• 1 **small yellow onion**, thinly sliced
• 2 **fresh bay leaves**

Instructions

1. **Rub** the pork shoulder with paprika, salt, and pepper, ensuring even coverage.
2. **Whisk** together honey and mustard in a small bowl; brush over the pork.
3. **Layer** sauerkraut, apple, and onion in the slow cooker; place pork on top.
4. **Pour** broth around the pork; add bay leaves.
5. **Cover** and cook on LOW for 8 hours or HIGH for 4 hours, until pork shreds easily.
6. **Remove** bay leaves; shred pork directly in the cooker, mixing with juices.
7. **Let stand** for 10 minutes to allow flavors to meld.

Perfectly **balanced**—the pork melts into the tangy sauerkraut, with sweet apple notes. Serve over **buttery mashed potatoes** or stuffed into **toasted rye rolls** for a twist.

Beef and Sauerkraut Casserole

Make your taste buds dance with this hearty Beef and Sauerkraut Casserole—comfort food with a tangy twist that’s sure to become a weeknight hero.

Ingredients

• 1 lb ground beef, 80/20 blend for juicy richness
• 2 cups sauerkraut, drained but not rinsed for maximum flavor
• 1 cup sour cream, full-fat for creamy luxury
• 1 cup shredded Swiss cheese, sharp and melty
• 1/2 cup breadcrumbs, golden and crispy
• 1 tbsp caraway seeds, aromatic and earthy
• 1 tbsp Dijon mustard, tangy with a slight kick
• 1 tsp garlic powder, for a punch of flavor
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp salt, to balance the tang

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly bubbly casserole.
2. Brown the ground beef in a skillet over medium-high heat, breaking it into crumbles, until no pink remains, about 5-7 minutes. Drain excess fat.
3. Stir in the sauerkraut, Dijon mustard, garlic powder, black pepper, and salt, mixing well to combine all the flavors.
4. Transfer the beef mixture to a greased 9×13 inch baking dish, spreading it evenly.
5. Dollop the sour cream over the beef layer, then gently spread it to cover completely.
6. Sprinkle the shredded Swiss cheese evenly over the sour cream, followed by the breadcrumbs and caraway seeds for a crunchy topping.
7. Bake uncovered for 25-30 minutes, or until the cheese is melted and the edges are bubbly.
8. Let the casserole sit for 5 minutes before serving to allow the layers to set.

Just imagine the creamy, tangy layers melding with the savory beef and crispy topping. Serve it with a side of crusty bread to scoop up every delicious bite.

Sauerkraut and Bacon Stuffed Pork Chops

Feast your eyes on this: juicy pork chops stuffed with tangy sauerkraut and crispy bacon, then seared to perfection. It’s a flavor bomb that’ll have your taste buds dancing.

Ingredients

• 4 thick-cut, bone-in pork chops (about 1 inch thick)
• 1 cup sauerkraut, drained and squeezed dry
• 4 slices thick-cut bacon, cooked crispy and crumbled
• 1 tbsp Dijon mustard
• 1 tsp caraway seeds
• 1 tbsp unsalted butter
• 1 tbsp olive oil
• Salt and freshly ground black pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C).
2. Using a sharp knife, cut a pocket into the side of each pork chop, being careful not to cut through the other side.
3. In a bowl, mix the sauerkraut, crumbled bacon, Dijon mustard, and caraway seeds until well combined.
4. Stuff each pork chop pocket with the sauerkraut mixture, then secure the opening with toothpicks.
5. Season both sides of the pork chops with salt and freshly ground black pepper.
6. Heat olive oil and butter in a large oven-safe skillet over medium-high heat until the butter is melted and bubbling.
7. Sear the pork chops for 3-4 minutes on each side, or until golden brown.
8. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
9. Let the pork chops rest for 5 minutes before removing the toothpicks and serving.

Rich flavors of smoky bacon and tangy sauerkraut meld beautifully with the succulent pork. Serve atop a bed of creamy mashed potatoes for the ultimate comfort meal.

Kielbasa and Sauerkraut Soup

Rustle up a bowl of comfort with this hearty Kielbasa and Sauerkraut Soup—packed with smoky, tangy flavors that’ll warm you from the inside out.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 lb sauerkraut, drained and rinsed
• 2 large russet potatoes, peeled and diced into 1/2-inch cubes
• 1 tsp caraway seeds
• 1/2 tsp finely ground black pepper
• 1/2 cup heavy cream
• Fresh dill, chopped for garnish

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add kielbasa slices and cook until browned on both sides, about 3 minutes per side. Remove and set aside.
3. In the same pot, add diced onion and cook until translucent, about 5 minutes. Tip: Scrape the browned bits from the kielbasa for extra flavor.
4. Stir in minced garlic and cook for 30 seconds until fragrant.
5. Pour in chicken broth, scraping the bottom to deglaze the pot.
6. Add sauerkraut, potatoes, caraway seeds, and black pepper. Bring to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes or until potatoes are tender. Tip: Stir occasionally to prevent sticking.
8. Return kielbasa to the pot and stir in heavy cream. Heat through for 2 minutes. Tip: Do not boil after adding cream to prevent curdling.
9. Garnish with fresh dill before serving.

The soup boasts a creamy texture with a perfect balance of smoky kielbasa and tangy sauerkraut. Serve with a side of crusty bread for dipping, or top with a dollop of sour cream for an extra rich finish.

German Sauerkraut and Meatballs

Punch up your dinner game with this hearty German Sauerkraut and Meatballs—tangy, savory, and utterly satisfying in every bite.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1 cup sauerkraut (crisp, fermented for that signature tang)
• 1/2 cup breadcrumbs (golden, lightly toasted)
• 1 large egg (farm-fresh, for binding)
• 2 tbsp butter (rich, unsalted)
• 1 tsp caraway seeds (earthy, for depth)
• 1/2 tsp salt (fine, sea salt)
• 1/4 tsp black pepper (finely ground)
• 1 cup beef broth (deep, flavorful)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the ground beef, breadcrumbs, egg, salt, and black pepper. Mix gently with your hands to avoid overworking the meat.
3. Shape the mixture into 12 even meatballs, about 1.5 inches in diameter, for uniform cooking.
4. Melt the butter in a large skillet over medium heat. Add the meatballs, browning them on all sides for about 5 minutes—this locks in juices.
5. Transfer the meatballs to a baking dish. Scatter the sauerkraut and caraway seeds over the top, then pour the beef broth around them.
6. Bake uncovered for 25 minutes, or until the meatballs are cooked through and the sauerkraut is tender.
7. Let rest for 5 minutes before serving to allow flavors to meld beautifully.

Just imagine the contrast: tender meatballs nestled in tangy sauerkraut, with a broth that begs for crusty bread. Serve over mashed potatoes for a twist, or keep it classic with a side of rye.

Sauerkraut and Ground Beef Lasagna

Revolutionize your lasagna game with this tangy, meaty twist that’s begging to go viral. Layer up bold flavors and textures for a dish that’s anything but basic.

Ingredients

• 1 lb lean ground beef (freshly packed, 85% lean)
• 2 cups sauerkraut (crisp, well-drained)
• 9 lasagna noodles (oven-ready, no-boil)
• 2 cups shredded mozzarella cheese (creamy, low-moisture)
• 1 cup ricotta cheese (smooth, whole milk)
• 1/2 cup grated Parmesan cheese (sharp, aged)
• 1 tbsp olive oil (rich extra virgin)
• 1 tsp garlic powder (aromatic)
• 1 tsp onion powder (sweet, finely ground)
• 1/2 tsp black pepper (freshly cracked)
• 1/2 tsp salt (fine sea salt)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure a perfectly bubbly bake.
2. Heat 1 tbsp of rich extra virgin olive oil in a large skillet over medium-high heat until shimmering.
3. Add 1 lb of freshly packed lean ground beef, breaking it apart with a spatula, and cook until no pink remains, about 5-7 minutes.
4. Stir in 2 cups of crisp, well-drained sauerkraut, 1 tsp of aromatic garlic powder, 1 tsp of sweet onion powder, 1/2 tsp of freshly cracked black pepper, and 1/2 tsp of fine sea salt. Cook for 2 minutes to blend flavors.
5. Layer 3 oven-ready lasagna noodles in the bottom of a 9×13 inch baking dish, slightly overlapping.
6. Spread half of the beef and sauerkraut mixture over the noodles, then dollop with 1/2 cup of smooth ricotta cheese and sprinkle with 1/2 cup of sharp Parmesan cheese.
7. Repeat the layers, finishing with a final layer of noodles topped with 2 cups of creamy mozzarella cheese.
8. Cover with foil and bake for 25 minutes, then remove foil and bake for an additional 10 minutes until the cheese is golden and bubbly.
9. Let the lasagna rest for 10 minutes before slicing to allow layers to set.

Outrageously flavorful with a perfect balance of tangy and savory, this lasagna boasts a delightful contrast between the creamy cheeses and the crisp sauerkraut. Serve with a side of crusty bread to scoop up every last bite.

Smoked Sausage and Sauerkraut Bake

Alright, let’s dive into this smoky, tangy masterpiece that’s about to blow your taste buds away. A smoked sausage and sauerkraut bake is the ultimate comfort food with a kick—perfect for those nights when you crave something hearty but effortless.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 2 cups sauerkraut, drained but not rinsed
• 1 large yellow onion, thinly sliced
• 2 tbsp unsalted butter
• 1 tsp caraway seeds
• 1/2 cup chicken broth
• 1/2 cup sour cream
• 1 tbsp Dijon mustard
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and grab a 9×13-inch baking dish.
2. Melt the unsalted butter in a large skillet over medium heat. Add the thinly sliced yellow onion and cook until golden, about 5 minutes.
3. Toss in the caraway seeds and let them toast for 30 seconds—this unlocks their nutty flavor.
4. Add the smoked sausage rounds to the skillet and brown them on both sides, about 3 minutes per side.
5. Stir in the sauerkraut and chicken broth, scraping up any browned bits from the bottom of the pan.
6. Transfer everything to the baking dish and spread it out evenly.
7. Bake for 25 minutes, or until the edges are bubbly and slightly crispy.
8. While it bakes, whisk together the sour cream and Dijon mustard in a small bowl.
9. Once out of the oven, dollop the sour cream mixture over the top and sprinkle with freshly ground black pepper.

Perfectly balanced between smoky, tangy, and creamy, this bake is a flavor bomb. Serve it straight from the dish with crusty bread to soak up all the juices, or over mashed potatoes for extra comfort.

Chicken and Sauerkraut Stir Fry

Just when you thought stir-fry couldn’t get any better, we’re tossing in tangy sauerkraut for a punchy twist. This Chicken and Sauerkraut Stir Fry is your weeknight hero—quick, flavorful, and utterly addictive.

Ingredients

• 1 lb boneless, skinless chicken breasts, sliced into thin strips
• 2 cups sauerkraut, drained but not rinsed for maximum tang
• 1 large onion, thinly sliced for sweet caramelization
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely minced garlic
• 1 tsp smoked paprika for a deep, smoky flavor
• 1/2 cup chicken broth, low-sodium to control saltiness
• 2 tbsp honey for a touch of sweetness
• 1 tbsp apple cider vinegar to brighten the dish
• 1/2 tsp finely ground black pepper
• Fresh parsley, chopped for a vibrant garnish

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chicken strips, spreading them out in the skillet. Cook for 5 minutes without stirring to get a golden sear.
3. Flip chicken, add onions and garlic. Cook for another 3 minutes until onions soften.
4. Sprinkle smoked paprika and black pepper over the chicken, stirring to coat evenly.
5. Pour in chicken broth, honey, and apple cider vinegar. Scrape up any browned bits for extra flavor.
6. Add sauerkraut, mixing gently to combine. Reduce heat to medium and simmer for 10 minutes, allowing flavors to meld.
7. Check for doneness—chicken should be no longer pink inside, and sauerkraut slightly wilted but still crunchy.
8. Garnish with fresh parsley before serving.

Ready to dive in? The chicken is juicy, the sauerkraut brings a crunchy tang, and that smoky-sweet sauce? Absolutely irresistible. Serve it over a bed of fluffy rice or with a side of crusty bread to soak up every last drop.

Sauerkraut and Ribs Stew

Bold flavors collide in this Sauerkraut and Ribs Stew—a hearty, tangy masterpiece that’ll have your taste buds dancing. Perfect for those chilly nights when only comfort food will do.

Ingredients

• 2 lbs pork ribs, meaty and trimmed
• 1 tbsp smoked paprika, for a deep, smoky kick
• 1 tbsp caraway seeds, toasted for nutty aroma
• 2 cups sauerkraut, drained but not rinsed to keep the tang
• 1 large onion, diced for sweet depth
• 3 cloves garlic, minced for pungent punch
• 4 cups beef broth, rich and savory
• 2 tbsp tomato paste, for concentrated umami
• 1 tbsp brown sugar, to balance the acidity
• 2 tbsp vegetable oil, for searing
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F to ensure even, slow cooking.
2. Season the ribs generously with salt, pepper, and smoked paprika. Massage the spices into the meat for maximum flavor.
3. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the ribs until golden brown on all sides, about 3-4 minutes per side. Remove and set aside.
4. In the same pot, sauté the onion and garlic until translucent, about 5 minutes. Stir in the caraway seeds for 30 seconds until fragrant.
5. Add the tomato paste and brown sugar, cooking for 2 minutes to deepen the flavors.
6. Return the ribs to the pot. Pour in the beef broth and bring to a simmer. Tip: Skim off any foam for a clearer broth.
7. Stir in the sauerkraut, ensuring it’s submerged. Cover and transfer to the oven. Braise for 2 hours until the ribs are fork-tender.
8. Check the stew halfway, adding a splash of water if needed to prevent drying out. Tip: The low and slow method is key for tender meat.
9. Once done, adjust seasoning with salt and pepper. Let it rest for 10 minutes before serving. Tip: This allows the flavors to meld beautifully.

Now the ribs are melt-in-your-mouth tender, and the sauerkraut has mellowed into a tangy, savory delight. Serve it over mashed potatoes or with crusty bread to soak up every last drop of that rich, flavorful broth.

Polish Sauerkraut with Kielbasa and Apples

Kick off your culinary adventure with this hearty Polish Sauerkraut with Kielbasa and Apples—a dish that’s **bold, tangy, and subtly sweet**.

Ingredients

• 1 lb smoked kielbasa, sliced into 1/2-inch rounds
• 2 cups sauerkraut, drained but not rinsed (for maximum tang)
• 1 large apple, cored and thinly sliced (use a crisp, sweet variety like Honeycrisp)
• 1 tbsp rich extra virgin olive oil
• 1 small onion, finely chopped
• 1 tsp caraway seeds (for an earthy crunch)
• 1/2 cup chicken broth (low-sodium, for balanced flavor)
• 1 tbsp brown sugar (to caramelize the apples)
• 1/2 tsp finely ground black pepper

Instructions

1. **Heat** olive oil in a large skillet over medium heat until shimmering.
2. **Add** sliced kielbasa and cook until lightly browned, about 3 minutes per side. Remove and set aside.
3. **Toss** in the chopped onion and caraway seeds, sautéing until the onion is translucent, about 5 minutes.
4. **Stir** in the sauerkraut and brown sugar, mixing well to combine.
5. **Pour** in the chicken broth, bringing the mixture to a gentle simmer.
6. **Layer** the sliced apples on top, then cover and cook for 10 minutes to soften the apples.
7. **Return** the kielbasa to the skillet, stirring to warm through, about 2 minutes.
8. **Season** with black pepper, then remove from heat.

The sauerkraut turns **meltingly tender**, while the apples add a **juicy crunch**. Serve over mashed potatoes or with a side of crusty rye bread to soak up the flavorful juices.

Sauerkraut and Meatloaf Roll

Kick your dinner game up a notch with this Sauerkraut and Meatloaf Roll—**bold flavors**, **juicy textures**, and a twist that’ll have everyone asking for seconds.

Ingredients

• 1 lb ground beef (80/20 blend for juiciness)
• 1 cup sauerkraut (tangy, well-drained)
• 1/2 cup breadcrumbs (golden, crispy)
• 1 large egg (farm-fresh, beaten)
• 1/4 cup ketchup (sweet, smoky)
• 1 tbsp Worcestershire sauce (rich, umami-packed)
• 1 tsp garlic powder (aromatic, finely ground)
• 1 tsp onion powder (sweet, pungent)
• 1/2 tsp salt (sea salt, coarse)
• 1/2 tsp black pepper (freshly ground)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine the ground beef, breadcrumbs, beaten egg, ketchup, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix until just combined—**overmixing can make the meatloaf tough**.
3. On the prepared baking sheet, press the meat mixture into a 1/2-inch thick rectangle.
4. Spread the drained sauerkraut evenly over the meat, leaving a 1-inch border around the edges.
5. Carefully roll the meatloaf into a log, starting from the long side. Seal the edges tightly to prevent filling from leaking.
6. Bake for 45 minutes, or until the internal temperature reaches 160°F (71°C). **Let it rest for 10 minutes before slicing**—this keeps the juices inside.
7. Slice into 1-inch thick pieces and serve warm. **For extra crunch, broil the slices for 2-3 minutes before serving**.

The Sauerkraut and Meatloaf Roll delivers a **perfect balance of tangy and savory**, with a juicy interior and a slightly crispy exterior. Try serving it with a dollop of spicy mustard or atop a bed of buttery mashed potatoes for a hearty meal.

Hungarian Sauerkraut with Pork and Paprika

Forget everything you know about sauerkraut—this Hungarian twist with pork and paprika is a game-changer. Bold flavors and tender meat come together in this hearty dish that’s perfect for any night of the week.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes
• 2 cups sauerkraut, drained but not rinsed
• 1 large onion, thinly sliced
• 2 tbsp sweet Hungarian paprika
• 1 tbsp caraway seeds
• 2 tbsp lard or rich extra virgin olive oil
• 1 cup chicken stock, homemade if possible
• 1 tsp finely ground black pepper
• 1 bay leaf

Instructions

1. Heat lard or olive oil in a large Dutch oven over medium-high heat until shimmering.
2. Add pork cubes in a single layer, searing until golden brown on all sides, about 3-4 minutes per side. Work in batches if necessary to avoid overcrowding.
3. Reduce heat to medium, add sliced onions, and sauté until translucent, about 5 minutes.
4. Sprinkle in Hungarian paprika and caraway seeds, stirring constantly for 30 seconds to release their aromas.
5. Return all pork to the pot, add sauerkraut, chicken stock, black pepper, and bay leaf, stirring to combine.
6. Bring to a simmer, then cover and reduce heat to low. Cook for 1.5 hours, stirring occasionally, until pork is fork-tender.
7. Remove bay leaf before serving. Tip: For a thicker sauce, uncover during the last 15 minutes of cooking.

Best served over a bed of buttery mashed potatoes or with a slice of crusty bread to soak up the rich, tangy sauce. The pork melts in your mouth, while the sauerkraut adds a perfect crunch and zing.

Sauerkraut and Bratwurst Pizza

Punch up your pizza night with this tangy, meaty twist that’s begging for a spot in your recipe rotation. Sauerkraut and bratwurst unite on a crispy crust for a flavor explosion you didn’t see coming.

Ingredients

• 1 pre-made pizza dough (store-bought or homemade, room temperature)
• 1/2 cup tangy sauerkraut, drained
• 1 cup shredded sharp cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 lb bratwurst, casings removed and crumbled
• 1/4 cup rich extra virgin olive oil
• 1 tbsp finely ground black pepper
• 1 tsp garlic powder

Instructions

1. Preheat your oven to 425°F (218°C) and lightly grease a pizza pan with olive oil.
2. Roll out the pizza dough on a floured surface to your desired thickness, then transfer to the prepared pan.
3. Brush the dough with olive oil, then sprinkle evenly with garlic powder and black pepper for a flavor base.
4. Scatter the crumbled bratwurst over the dough, followed by the sauerkraut, ensuring even distribution.
5. Top with a generous layer of cheddar and mozzarella cheeses, covering all the toppings.
6. Bake for 15-20 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Let the pizza cool for 5 minutes before slicing to allow the cheese to set.

Here’s the deal: the crispy crust meets the juicy bratwurst and tangy sauerkraut in every bite, with the cheeses tying it all together. Serve it with a cold beer to cut through the richness, and watch it disappear.

Beef Brisket with Sauerkraut and Onions

Slice into this Beef Brisket with Sauerkraut and Onions—a dish where tender meat meets tangy kraut in a hug of flavors. Perfect for those who crave depth with every bite.

Ingredients

• 3 lbs beef brisket, trimmed of excess fat
• 2 cups sauerkraut, drained but not rinsed
• 1 large yellow onion, thinly sliced
• 2 tbsp grainy mustard
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• 1 cup beef broth, low-sodium
• 2 tbsp vegetable oil
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 325°F—low and slow is the key here.
2. Season the brisket all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear the brisket for 4-5 minutes per side until deeply browned. Remove and set aside.
4. In the same pot, add the onions and cook until soft, about 5 minutes. Stir in the mustard, brown sugar, and caraway seeds for 1 minute until fragrant.
5. Layer the sauerkraut over the onions, then place the brisket on top. Pour in the beef broth—it should come halfway up the brisket.
6. Cover and transfer to the oven. Braise for 3 hours until the meat is fork-tender.
7. Let rest for 10 minutes before slicing against the grain. Serve with the sauerkraut and onions spooned over the top.

The brisket pulls apart with ease, its richness cut by the sauerkraut’s sharpness. Try it piled high on rye bread for a next-level sandwich.

Sauerkraut and Ham Hock Soup

Elevate your soup game with this hearty Sauerkraut and Ham Hock Soup—packed with tangy, smoky flavors that’ll have you coming back for seconds.

Ingredients

• 1 lb smoked ham hock, meaty and rich
• 2 tbsp unsalted butter, creamy and golden
• 1 large yellow onion, diced finely
• 2 cloves garlic, minced fresh
• 4 cups chicken stock, homemade or high-quality
• 2 cups sauerkraut, drained but not rinsed
• 1 tsp caraway seeds, earthy and aromatic
• 1 bay leaf, dried but fragrant
• 1/2 cup heavy cream, velvety and smooth
• Salt and freshly ground black pepper, to season

Instructions

1. In a large pot, melt the unsalted butter over medium heat until frothy.
2. Add the diced yellow onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and caraway seeds, cooking for 1 minute until fragrant.
4. Place the smoked ham hock into the pot, then pour in the chicken stock, ensuring the hock is submerged.
5. Add the bay leaf and bring the mixture to a boil, then reduce to a simmer, covered, for 1.5 hours.
6. Remove the ham hock, let it cool slightly, then shred the meat, discarding the bone and fat.
7. Return the shredded meat to the pot, along with the sauerkraut, and simmer for another 15 minutes.
8. Stir in the heavy cream, then season with salt and freshly ground black pepper to your liking.
9. Remove the bay leaf before serving.

Rich in flavor with a creamy texture, this soup pairs perfectly with a slice of rustic bread for dipping. The tanginess of the sauerkraut balances the smokiness of the ham, creating a comforting bowl that’s both bold and satisfying.

Sauerkraut and Turkey Sausage Skillet

Elevate your weeknight dinner with this tangy, savory skillet that’s ready in a flash. **Bold flavors** and **minimal cleanup** make it a win-win.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1 lb fresh turkey sausage, casings removed
• 2 cups crisp sauerkraut, drained
• 1 large yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp caraway seeds
• 1/2 cup low-sodium chicken broth
• 1 tbsp whole grain mustard
• 1/2 tsp finely ground black pepper

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add turkey sausage, breaking it into chunks with a wooden spoon. Cook until browned, about 5 minutes.
3. Stir in onion and garlic, cooking until soft and fragrant, about 3 minutes. Tip: Don’t rush this step—caramelized onions add depth.
4. Sprinkle caraway seeds over the mixture, toasting for 30 seconds to release their aroma.
5. Fold in sauerkraut, coating it evenly with the sausage and onions.
6. Pour in chicken broth and mustard, stirring to combine. Simmer for 10 minutes, allowing flavors to meld. Tip: If the skillet gets too dry, add a splash more broth.
7. Season with black pepper, then remove from heat. Tip: Taste before adding salt—sauerkraut is already salty.

Kick up the comfort with this dish’s **juicy sausage** and **tangy kraut**. Serve over mashed potatoes or with crusty bread to soak up every last drop.

Sauerkraut and Venison Stew

Make your taste buds dance with this hearty Sauerkraut and Venison Stew—a bold twist on comfort food that’s packed with flavor and ready to warm your soul.

Ingredients

• 1 lb venison, cubed into bite-sized pieces
• 2 cups sauerkraut, drained but not rinsed
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 4 cups beef stock, homemade or high-quality store-bought
• 1 tsp caraway seeds
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• 1 tbsp all-purpose flour
• 1 tbsp butter

Instructions

1. Heat olive oil in a large pot over medium-high heat until shimmering.
2. Add venison cubes, searing until browned on all sides, about 5 minutes. Remove and set aside.
3. In the same pot, melt butter and sauté onions until translucent, about 3 minutes. Tip: Scrape the bottom to incorporate those flavorful bits.
4. Stir in garlic and caraway seeds, cooking until fragrant, 1 minute.
5. Sprinkle flour over the mixture, stirring constantly to form a roux, about 2 minutes.
6. Gradually whisk in beef stock, ensuring no lumps remain. Bring to a simmer.
7. Return venison to the pot. Add sauerkraut and bay leaf. Simmer covered on low heat for 1.5 hours, stirring occasionally. Tip: The low and slow cook tenderizes the venison perfectly.
8. Season with salt and pepper. Remove bay leaf before serving. Tip: Let it rest for 10 minutes to enhance flavors.

Serve this stew piping hot, with the tangy sauerkraut cutting through the rich, gamey venison. Pair it with crusty bread to soak up every last drop of the savory broth.

Conclusion

Whether you’re a sauerkraut enthusiast or just looking to spice up your meals, these 18 hearty recipes with meat are sure to delight. From classic comforts to innovative dishes, there’s something for every taste. We’d love to hear which recipes you try and love—drop us a comment below! Don’t forget to share your favorites on Pinterest so others can enjoy these delicious creations too. Happy cooking!

Bella Bacinos