18 Delicious Sausage and Sauerkraut Recipes for Every Occasion

There’s something undeniably comforting about the classic combo of sausage and sauerkraut, a duo that brings warmth and flavor to any table. Whether you’re craving a quick weeknight dinner, a hearty seasonal dish, or just a taste of home, we’ve gathered 18 mouthwatering recipes that promise to delight. From traditional to inventive twists, there’s a dish here for every occasion. Let’s dive into these delicious creations!

Classic German Sausage and Sauerkraut

Venture into the heart of German cuisine with this simple yet flavorful dish. Perfect for a hearty meal, it combines savory sausage with tangy sauerkraut for a classic taste.

Ingredients

• For the sausage and sauerkraut:
  • 1 lb German sausage (bratwurst or knockwurst)
  • 2 cups sauerkraut, drained
  • 1 tbsp vegetable oil
  • 1/2 cup chicken broth
  • 1 tsp caraway seeds
  • 1/2 tsp black pepper

Instructions

1. Heat 1 tbsp vegetable oil in a large skillet over medium heat.
2. Add 1 lb German sausage to the skillet. Cook for 5 minutes, turning occasionally, until browned on all sides.
3. Remove sausage from skillet and set aside. Keep the skillet on the heat.
4. Add 2 cups drained sauerkraut to the skillet. Stir in 1/2 cup chicken broth, 1 tsp caraway seeds, and 1/2 tsp black pepper.
5. Return the sausage to the skillet, nestling it into the sauerkraut.
6. Cover and simmer on low heat for 15 minutes, until the sausage is cooked through and the sauerkraut is tender.
7. Tip: For extra flavor, let the sauerkraut caramelize slightly by uncovering the skillet for the last 5 minutes of cooking.
8. Tip: Serve with a dollop of mustard on the side for an authentic German touch.
9. Tip: If the sauerkraut is too tangy for your taste, rinse it under cold water before cooking.

Great for a cozy dinner, this dish offers a delightful contrast between the juicy sausage and the crisp-tender sauerkraut. Try serving it over mashed potatoes for a comforting twist.

Sausage and Sauerkraut Skillet

Easy to make and packed with flavor, this Sausage and Sauerkraut Skillet is a hearty dish perfect for any night of the week.

Ingredients

• For the skillet:
  • 1 tbsp olive oil
  • 1 lb smoked sausage, sliced into 1/2-inch pieces
  • 1 medium onion, thinly sliced
  • 2 cups sauerkraut, drained
  • 1 tsp caraway seeds
  • 1/2 cup chicken broth
  • 1 tbsp Dijon mustard
  • 1/2 tsp black pepper

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add sliced sausage and cook until browned, about 5 minutes, stirring occasionally.
3. Add onion and cook until softened, about 3 minutes.
4. Stir in sauerkraut and caraway seeds, cooking for 2 minutes to blend flavors.
5. Pour in chicken broth and Dijon mustard, stirring to combine.
6. Season with black pepper, then reduce heat to low and simmer for 10 minutes, uncovered.
7. Tip: For a deeper flavor, let the skillet sit off the heat for 5 minutes before serving.
8. Tip: If the skillet looks dry, add a splash more chicken broth.
9. Tip: Serve with a side of crusty bread to soak up the juices.

Vibrant and tangy, the sauerkraut pairs perfectly with the smoky sausage. Try serving over mashed potatoes for a comforting twist.

Slow Cooker Sausage and Sauerkraut

Nothing beats coming home to a meal that’s ready to eat. This slow cooker sausage and sauerkraut is effortlessly delicious.

Ingredients

• For the slow cooker:
  • 1 lb smoked sausage, sliced into 1-inch pieces
  • 4 cups sauerkraut, drained
  • 1 large onion, thinly sliced
  • 2 apples, peeled and sliced
  • 1/2 cup apple juice
  • 1 tbsp brown sugar
  • 1 tsp caraway seeds
  • 1/2 tsp black pepper

Instructions

1. Place the sliced sausage, sauerkraut, onion, and apples in the slow cooker.
2. In a small bowl, mix the apple juice, brown sugar, caraway seeds, and black pepper.
3. Pour the mixture over the ingredients in the slow cooker.
4. Cover and cook on low for 6 hours or on high for 3 hours. Tip: Stir once halfway through cooking to distribute flavors evenly.
5. Check for doneness; the sausage should be heated through, and the apples tender. Tip: If the sauerkraut is too tangy, add a pinch more brown sugar.
6. Serve hot. Tip: For a heartier meal, serve over mashed potatoes or with a side of crusty bread.

Outstanding in flavor, this dish balances the tanginess of sauerkraut with the sweetness of apples. The sausage adds a smoky depth, making it a comforting meal perfect for chilly evenings.

Sausage and Sauerkraut Soup

Perfect for chilly evenings, this Sausage and Sauerkraut Soup combines hearty flavors in a simple, satisfying bowl.

Ingredients

• For the soup base:
  • 1 tbsp olive oil
  • 1 lb smoked sausage, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup water
• For the flavor:
  • 2 cups sauerkraut, drained
  • 1 tsp caraway seeds
  • 1 tsp paprika
  • Salt and pepper to taste
• For serving:
  • 1/2 cup sour cream
  • Fresh dill, chopped

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add sliced sausage and brown for 5 minutes, stirring occasionally.
3. Add diced onion and minced garlic, sauté until onion is translucent, about 3 minutes.
4. Pour in chicken broth and water, bring to a boil.
5. Stir in sauerkraut, caraway seeds, and paprika. Reduce heat to low and simmer for 20 minutes.
6. Season with salt and pepper to taste.
7. Serve hot, topped with a dollop of sour cream and a sprinkle of fresh dill.

Must-try for its tangy sauerkraut and smoky sausage, this soup boasts a rich broth with a hint of spice. Enjoy it with crusty bread for dipping.

Baked Sausage and Sauerkraut

A hearty dish that combines savory sausage with tangy sauerkraut, baked to perfection. Perfect for a cozy dinner or a gathering, it’s simple yet flavorful.

Ingredients

• For the sausage and sauerkraut:
  • 1 lb smoked sausage, sliced into 1/2-inch pieces
  • 4 cups sauerkraut, drained
  • 1 medium onion, thinly sliced
  • 2 tbsp brown sugar
  • 1 tbsp caraway seeds
  • 1/2 cup chicken broth

Instructions

1. Preheat oven to 375°F.
2. In a large skillet over medium heat, brown the sausage slices for 5 minutes, turning once. Tip: Browning adds depth to the flavor.
3. Remove sausage and set aside. In the same skillet, sauté onion until translucent, about 3 minutes.
4. Add sauerkraut, brown sugar, and caraway seeds to the skillet. Stir to combine.
5. Pour in chicken broth and bring to a simmer. Cook for 5 minutes. Tip: Simmering melds the flavors.
6. Transfer sauerkraut mixture to a baking dish. Arrange sausage pieces on top.
7. Cover with foil and bake for 20 minutes. Tip: Covering prevents drying out.
8. Remove foil and bake for an additional 10 minutes to lightly brown the top.

Firm sausage and tender sauerkraut create a satisfying contrast. Serve with crusty bread to soak up the juices, or over mashed potatoes for a heartier meal.

Sausage and Sauerkraut Casserole

Nothing beats the hearty comfort of a Sausage and Sauerkraut Casserole on a chilly evening. This dish combines savory sausage with tangy sauerkraut for a flavorful meal.

Ingredients

• For the casserole:
  • 1 lb smoked sausage, sliced
  • 4 cups sauerkraut, drained
  • 2 cups shredded Swiss cheese
  • 1/2 cup sour cream
  • 1/4 cup Dijon mustard
  • 1 tsp caraway seeds
• For the topping:
  • 1 cup breadcrumbs
  • 2 tbsp melted butter

Instructions

1. Preheat oven to 375°F.
2. In a large bowl, mix sauerkraut, sour cream, Dijon mustard, and caraway seeds.
3. Layer half the sauerkraut mixture in a greased 9×13 inch baking dish.
4. Arrange sliced sausage over the sauerkraut layer.
5. Top with remaining sauerkraut mixture.
6. Sprinkle shredded Swiss cheese evenly over the top.
7. In a small bowl, combine breadcrumbs and melted butter.
8. Sprinkle breadcrumb mixture over the cheese.
9. Bake for 25 minutes, or until the top is golden and bubbly.
10. Let stand for 5 minutes before serving.

This casserole delivers a perfect balance of creamy, tangy, and savory flavors. Try serving it with a side of crusty bread to soak up the delicious juices.

Sausage and Sauerkraut Pizza

Nothing beats the tangy crunch of sauerkraut paired with savory sausage on a crispy pizza crust. This Sausage and Sauerkraut Pizza is a bold twist on classic flavors.

Ingredients

• For the crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 1 tbsp olive oil
  • 1/2 cup warm water
  • 1 tsp active dry yeast
• For the toppings:
  • 1/2 lb Italian sausage, casing removed
  • 1 cup sauerkraut, drained
  • 1 cup shredded mozzarella cheese
  • 1/2 cup pizza sauce
  • 1 tbsp olive oil

Instructions

1. Preheat oven to 450°F.
2. In a bowl, mix flour, salt, and sugar. Add yeast to warm water, wait 5 minutes until frothy, then mix into dry ingredients with olive oil.
3. Knead dough on a floured surface for 5 minutes until smooth. Let rise in a greased bowl for 1 hour.
4. Roll dough into a 12-inch circle on a floured surface. Transfer to a greased pizza pan.
5. Spread pizza sauce evenly over the dough. Tip: Leave a 1/2-inch border for the crust.
6. Cook sausage in a skillet over medium heat until browned, about 5 minutes. Drain fat.
7. Top pizza with cooked sausage, sauerkraut, and mozzarella. Drizzle with olive oil.
8. Bake for 12-15 minutes until crust is golden and cheese is bubbly. Tip: Rotate pizza halfway for even cooking.
9. Let cool for 2 minutes before slicing. Tip: Use a pizza cutter for clean cuts.

Rich flavors of sausage and sauerkraut meld beautifully with the gooey cheese and crisp crust. Serve with a cold beer for an unbeatable combo.

Sausage and Sauerkraut Stuffed Peppers

Uncomplicated yet flavorful, these stuffed peppers combine hearty sausage with tangy sauerkraut for a satisfying meal. Perfect for a weeknight dinner or a cozy weekend feast.

Ingredients

• For the filling:
  • 1 lb ground pork sausage
  • 1 cup sauerkraut, drained
  • 1/2 cup cooked rice
  • 1 tbsp olive oil
  • 1 tsp caraway seeds
• For the peppers:
  • 4 large bell peppers, tops removed and seeds cleaned out
  • 1/2 cup water

Instructions

1. Preheat oven to 375°F.
2. Heat olive oil in a skillet over medium heat. Add sausage, breaking it apart with a spoon. Cook until no pink remains, about 5 minutes.
3. Stir in sauerkraut, cooked rice, and caraway seeds. Cook for another 2 minutes to blend flavors.
4. Stand peppers upright in a baking dish. Fill each pepper with the sausage mixture.
5. Pour water into the bottom of the baking dish. Cover with foil.
6. Bake for 30 minutes. Remove foil and bake for another 15 minutes until peppers are tender.
7. Tip: For extra flavor, sprinkle shredded cheese on top before the final bake.
8. Tip: Let peppers rest for 5 minutes before serving to allow flavors to meld.
9. Tip: Serve with a dollop of sour cream for added richness.

Tender peppers cradle a savory filling with a delightful crunch from the sauerkraut. Try serving over a bed of greens for a lighter take.

Sausage and Sauerkraut Sandwiches

Zesty and hearty, these Sausage and Sauerkraut Sandwiches are a quick fix for a satisfying meal. Perfect for any day, they combine savory flavors with a tangy crunch.

Ingredients

• For the sandwiches:
  • 4 bratwurst sausages
  • 1 cup sauerkraut, drained
  • 4 hoagie rolls, split
  • 2 tbsp butter, softened
  • 1 tbsp olive oil
• For the mustard sauce:
  • 1/4 cup yellow mustard
  • 1 tbsp honey
  • 1 tsp apple cider vinegar

Instructions

1. Preheat a grill or skillet to medium-high heat, about 375°F.
2. Brush the sausages with olive oil and grill for 5-7 minutes per side until browned and cooked through.
3. While the sausages cook, mix mustard, honey, and vinegar in a small bowl for the sauce. Set aside.
4. Spread butter on the inside of each hoagie roll and toast lightly on the grill for 1-2 minutes.
5. Place a sausage in each roll, top with sauerkraut, and drizzle with mustard sauce.
6. Serve immediately for the best texture and flavor.

Warm and comforting, these sandwiches offer a delightful contrast between the juicy sausages and the crisp sauerkraut. Try serving them with a side of pickles for an extra crunch.

Sausage and Sauerkraut Pasta

Deliciously tangy and hearty, this Sausage and Sauerkraut Pasta combines bold flavors in a simple, satisfying dish.

Ingredients

• For the pasta:
  • 8 oz penne pasta
  • 4 cups water
  • 1 tbsp salt
• For the sausage and sauerkraut:
  • 1 lb smoked sausage, sliced
  • 2 cups sauerkraut, drained
  • 1 tbsp olive oil
  • 1 tsp caraway seeds
• For the sauce:
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1 tbsp Dijon mustard

Instructions

1. Bring 4 cups water to a boil in a large pot. Add 1 tbsp salt and 8 oz penne pasta. Cook for 11 minutes, stirring occasionally. Drain and set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 lb sliced smoked sausage. Cook for 5 minutes until lightly browned.
3. Add 2 cups drained sauerkraut and 1 tsp caraway seeds to the skillet. Cook for 3 minutes, stirring frequently.
4. Pour in 1 cup heavy cream, 1/2 cup chicken broth, and 1 tbsp Dijon mustard. Stir to combine. Simmer for 5 minutes until the sauce thickens slightly.
5. Add the cooked pasta to the skillet. Toss to coat evenly with the sauce. Cook for 2 more minutes to heat through.

Flavorful and creamy, this pasta dish offers a perfect balance of tangy sauerkraut and smoky sausage. Serve with a sprinkle of fresh parsley for a pop of color.

Sausage and Sauerkraut Quiche

Holiday mornings call for something hearty yet easy. This Sausage and Sauerkraut Quiche fits the bill perfectly, blending savory flavors with a crisp crust.

Ingredients

• For the crust:
  • 1 1/4 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, chilled and diced
  • 4 tbsp ice water
• For the filling:
  • 1/2 lb sausage, casings removed
  • 1 cup sauerkraut, drained
  • 4 large eggs
  • 1 cup heavy cream
  • 1/2 tsp black pepper
  • 1 cup shredded Swiss cheese

Instructions

1. Preheat oven to 375°F.
2. Mix flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
3. Add ice water, 1 tbsp at a time, mixing until dough comes together. Tip: Handle the dough as little as possible to keep it flaky.
4. Roll dough into a 12-inch circle on a floured surface. Fit into a 9-inch pie dish. Trim edges.
5. Cook sausage in a skillet over medium heat until browned, about 5 minutes. Drain fat.
6. Spread sauerkraut and sausage over the crust. Sprinkle with Swiss cheese.
7. Whisk eggs, cream, and pepper in a bowl. Pour over the filling. Tip: Let the quiche sit for a minute to allow the filling to settle.
8. Bake for 35-40 minutes, until the center is set and the top is golden. Tip: Cover edges with foil if they brown too quickly.
9. Let cool for 10 minutes before slicing.

Zesty and satisfying, this quiche offers a delightful crunch with every bite. Serve with a dollop of sour cream or a side of fresh greens for a complete meal.

Sausage and Sauerkraut Stir Fry

Ready to shake up your weeknight dinner routine? This Sausage and Sauerkraut Stir Fry brings a hearty, tangy twist to your table in under 30 minutes.

Ingredients

• For the stir fry:
  • 1 tbsp olive oil
  • 1 lb smoked sausage, sliced into 1/2-inch pieces
  • 1 medium onion, thinly sliced
  • 2 cups sauerkraut, drained
  • 1 tsp caraway seeds
  • 1/2 tsp black pepper
• For serving:
  • 4 cups cooked egg noodles

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add sliced sausage to the skillet. Cook until browned on both sides, about 5 minutes total. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add thinly sliced onion to the skillet. Cook until softened, about 3 minutes.
4. Stir in sauerkraut, caraway seeds, and black pepper. Cook for another 5 minutes, stirring occasionally. Tip: If the mixture seems dry, add a splash of water to prevent sticking.
5. Serve the stir fry hot over cooked egg noodles. Tip: For extra flavor, garnish with a dollop of sour cream or a sprinkle of fresh dill.

Bold flavors and contrasting textures make this dish a standout. The smokiness of the sausage pairs perfectly with the tangy sauerkraut, while the egg noodles add a comforting base. Try serving it with a side of crusty bread to soak up any extra juices.

Sausage and Sauerkraut Dumplings

Unusual yet comforting, these Sausage and Sauerkraut Dumplings blend hearty flavors in a bite-sized package. Perfect for a cozy night in or a unique appetizer.

Ingredients

– For the filling:
– 1 lb ground pork sausage
– 1 cup sauerkraut, drained and chopped
– 1/2 tsp caraway seeds
– 1/4 tsp black pepper
– For the dough:
– 2 cups all-purpose flour
– 1/2 tsp salt
– 3/4 cup warm water
– For cooking:
– 1 tbsp vegetable oil
– 1/2 cup water

Instructions

1. In a skillet over medium heat, cook the ground pork sausage until no longer pink, about 5 minutes.
2. Add the sauerkraut, caraway seeds, and black pepper to the skillet. Cook for another 2 minutes, then remove from heat.
3. In a large bowl, mix the flour and salt. Gradually add warm water, stirring until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth. Let rest for 10 minutes.
5. Divide the dough into 24 pieces. Roll each into a 3-inch circle.
6. Place 1 tbsp of the sausage mixture in the center of each circle. Fold and seal the edges.
7. Heat vegetable oil in a large skillet over medium heat. Add dumplings in a single layer.
8. Pour 1/2 cup water into the skillet. Cover and cook for 10 minutes until dumplings are translucent.
9. Remove the lid and cook for another 2 minutes to crisp the bottoms.

These dumplings offer a crispy exterior with a tangy, savory filling. Serve with a side of mustard for dipping or atop a bed of greens for a light meal.

Sausage and Sauerkraut Pot Pie

You won’t regret trying this hearty Sausage and Sauerkraut Pot Pie. It’s a comforting dish perfect for any season.

Ingredients

• For the filling:
  • 1 lb smoked sausage, sliced
  • 2 cups sauerkraut, drained
  • 1 onion, diced
  • 2 tbsp butter
  • 1 cup chicken broth
  • 1 tbsp all-purpose flour
  • 1 tsp caraway seeds
• For the crust:
  • 2 cups all-purpose flour
  • 1/2 cup cold butter, cubed
  • 1/4 cup cold water
  • 1/2 tsp salt

Instructions

1. Preheat oven to 375°F.
2. In a large skillet, melt butter over medium heat. Add onion and sauté until translucent, about 5 minutes.
3. Add sliced sausage to the skillet. Cook until lightly browned, about 5 minutes.
4. Sprinkle flour over the sausage and onion. Stir to coat evenly.
5. Gradually add chicken broth, stirring constantly to prevent lumps.
6. Mix in sauerkraut and caraway seeds. Simmer for 10 minutes, stirring occasionally.
7. For the crust, combine flour and salt in a bowl. Cut in butter until mixture resembles coarse crumbs.
8. Add water, 1 tbsp at a time, until dough comes together.
9. Roll out dough on a floured surface to fit over your pie dish.
10. Transfer the sausage mixture into the pie dish. Cover with the rolled-out dough. Trim and crimp edges.
11. Cut slits in the top for steam to escape. Bake for 25-30 minutes, or until crust is golden.

Just out of the oven, the crust is flaky and the filling is savory with a tangy kick from the sauerkraut. Serve with a dollop of sour cream for an extra layer of flavor.

Sausage and Sauerkraut Tacos

Let’s shake up taco night with a twist that combines hearty sausage and tangy sauerkraut for a flavor-packed meal.

Ingredients

• For the filling:
  • 1 lb smoked sausage, sliced into 1/2-inch pieces
  • 2 cups sauerkraut, drained
  • 1 tbsp olive oil
• For serving:
  • 8 small flour tortillas
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh dill

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add sliced sausage to the skillet. Cook until browned on all sides, about 5 minutes, stirring occasionally.
3. Stir in sauerkraut. Cook for another 3 minutes until heated through.
4. Warm tortillas according to package instructions, about 30 seconds per side in a dry skillet.
5. Assemble tacos by dividing the sausage and sauerkraut mixture among tortillas.
6. Top each taco with a dollop of sour cream and a sprinkle of fresh dill.

Enjoy the crispy sausage against the soft tortillas, with the sauerkraut adding a crunchy, tangy contrast. Serve with a side of pickled jalapeños for an extra kick.

Sausage and Sauerkraut Wraps

Ready to spice up your meal routine? These Sausage and Sauerkraut Wraps are a tangy, savory delight that comes together in no time.

Ingredients

• For the wraps:
  • 4 large flour tortillas
  • 1 lb smoked sausage, sliced into 1/2-inch pieces
  • 2 cups sauerkraut, drained
  • 1 tbsp olive oil
• For the sauce:
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp honey

Instructions

1. Heat olive oil in a large skillet over medium heat.
2. Add sliced sausage to the skillet. Cook for 5 minutes, turning occasionally, until browned.
3. Stir in sauerkraut. Cook for another 3 minutes, until heated through. Tip: For extra flavor, let the sauerkraut caramelize slightly.
4. In a small bowl, mix mayonnaise, Dijon mustard, and honey to make the sauce.
5. Warm tortillas in a dry skillet for about 30 seconds on each side to make them pliable.
6. Spread a tablespoon of the sauce on each tortilla.
7. Divide the sausage and sauerkraut mixture evenly among the tortillas.
8. Roll up the tortillas tightly, tucking in the ends as you go. Tip: If the tortillas crack, they might need a bit more warming.
9. Cut each wrap in half diagonally before serving. Tip: Serve with extra sauce on the side for dipping.

Mouthwatering and packed with flavor, these wraps offer a perfect crunch with every bite. Try serving them with a side of sweet potato fries for a complete meal.

Sausage and Sauerkraut Salad

Kickstart your meal with this tangy Sausage and Sauerkraut Salad, a perfect blend of savory and crisp flavors.

Ingredients

• For the salad:
  • 1 lb smoked sausage, sliced
  • 2 cups sauerkraut, drained
  • 1 cup red cabbage, shredded
  • 1/2 cup carrots, julienned
  • 1/4 cup green onions, sliced
• For the dressing:
  • 2 tbsp olive oil
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp sugar
  • Salt and pepper to taste

Instructions

1. Heat a large skillet over medium heat. Add the sliced sausage. Cook for 5 minutes, turning occasionally, until browned. Remove from heat and let cool.
2. In a large bowl, combine the sauerkraut, red cabbage, carrots, and green onions.
3. In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, sugar, salt, and pepper to make the dressing.
4. Add the cooled sausage to the salad bowl. Pour the dressing over the salad. Toss well to combine.
5. Let the salad sit for 10 minutes before serving to allow the flavors to meld.

Enjoy the crisp texture and the perfect balance of tangy and savory flavors. Serve chilled or at room temperature for a refreshing side dish.

Sausage and Sauerkraut Stew

Just when you think comfort food can’t get any better, this Sausage and Sauerkraut Stew proves otherwise. It’s hearty, tangy, and utterly satisfying with minimal effort.

Ingredients

• For the stew:
• 1 tbsp olive oil
• 1 lb smoked sausage, sliced
• 1 large onion, diced
• 2 cloves garlic, minced
• 4 cups sauerkraut, drained
• 2 cups chicken broth
• 1 tsp caraway seeds
• 1 tbsp brown sugar
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering.
2. Add sliced sausage and cook until browned, about 5 minutes. Remove and set aside.
3. In the same pot, add diced onion and cook until soft, about 3 minutes.
4. Add minced garlic and cook for 30 seconds until fragrant.
5. Stir in sauerkraut, chicken broth, caraway seeds, brown sugar, and bay leaf.
6. Return sausage to the pot. Bring to a simmer.
7. Cover and cook on low heat for 30 minutes, stirring occasionally.
8. Remove bay leaf. Season with salt and pepper to taste.

Delightfully tangy from the sauerkraut and rich from the sausage, this stew has a perfect balance of flavors. Serve it with crusty bread to soak up all the delicious broth.

Conclusion

Whether you’re planning a cozy family dinner or a festive gathering, our roundup of 18 Delicious Sausage and Sauerkraut Recipes offers something for every occasion. Dive into these flavorful dishes and find your new favorite. Don’t forget to leave a comment with which recipe you loved the most and share this article on Pinterest to spread the joy of cooking!

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