sauerkraut and sausage recipe
The Best sauerkraut and sausage recipe
I love this recipe because it’s so versatile—you can make it with pork, beef, or even chicken, and it works just as well for a big family dinner as it does for a cozy weeknight meal. My husband and I used to eat it every Friday night when we were first married, and now my kids ask for it almost daily. It’s cheap, too—cabbage and sausage are budget-friendly, and you can stretch it with extra vegetables like carrots or onions if you want. Plus, it’s packed with probiotics from the sauerkraut, which helps keep our digestion running smoothly, and the protein from the sausage gives us energy without all the processed junk. It’s the kind of meal that feels like a home-cooked hug, and that’s why it’s always in our rotation. Whether it’s a holiday spread or a simple weeknight dinner, this dish never disappoints.
Classic German Sauerkraut and Sausage Stew
A hearty, tangy dish featuring fermented sauerkraut braised with smoked sausage, potatoes, and onions. Perfect for a cozy meal!
🥘Ingredients
- 1 lb (450g) smoked sausage (bratwurst or kielbasa)
- 2 cups sauerkraut (rinsed if very sour)
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, chopped
- 1 tbsp fresh thyme, chopped
- 2 lbs (900g) Yukon Gold potatoes, peeled and cubed
- 2 tbsp olive oil
- Salt and black pepper to taste
- 4 cups chicken or vegetable broth
- 1 bay leaf
- 1 tsp sugar (optional, to balance tanginess)
👨🍳Directions
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1
Preheat oven to 375°F (190°C). In a baking dish, place sliced sausage on a wire rack and bake for 15 minutes to render fat. -
2
In a large pot, combine sauerkraut, chopped onion, garlic, rosemary, thyme, and half of the rendered sausage fat. Stir well. -
3
Add potatoes, olive oil, salt, and black pepper. Pour in the broth and bay leaf. Stir to combine. -
4
Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes. -
5
Uncover and simmer for another 15 minutes until potatoes are tender. Remove bay leaf. Stir in sugar if using. -
6
Discard the baked sausage and return the remaining sausage pieces to the pot. Heat through for 2-3 minutes. Taste and adjust seasoning if needed.
🔧Equipment
- Large Dutch oven or heavy pot
- Cutting board
- Sharp knife
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add a splash of apple cider vinegar to the broth.
- Use whole wheat flour in the dough if making homemade sauerkraut (skip this recipe).
- Make ahead: This stew tastes even better the next day as flavors meld.
- For a lighter version, reduce the sausage and add more vegetables like carrots or mushrooms.
Watch Video Of How Classic German Sauerkraut and Sausage Stew Works
❓ Frequently Asked Questions About German Sauerkraut and Sausage Stew
What is the best way to prepare the fermentation process for homemade sauerkraut?
To prepare homemade sauerkraut, start by washing and finely chopping 2–3 lbs of green cabbage (or a mix of green and red cabbage) into small pieces. In a large, clean container, combine the cabbage with 1–2 tablespoons of sea salt (or ½ teaspoon per pound of cabbage) and mix well. Next, pack the cabbage tightly into a fermentation jar or crock, pressing down to remove air bubbles. Add 1–2 inches of cold water (about 70–75°F) and stir to dissolve the salt. Cover loosely with a fermentation lid or cloth, leaving a 1–2 inch headspace. Store in a cool, dark place (like a pantry or basement) for 5–7 days, stirring daily, then move to the fridge for longer storage.
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How long does it take for sauerkraut to fully ferment?
The fermentation time depends on temperature and personal taste. At room temperature (65–75°F), sauerkraut is ready in 5–7 days. For a tangier flavor, ferment for 1–2 weeks at room temp before refrigerating. If stored in the fridge, it may take 2–4 weeks to fully ferment. Always taste-test and adjust based on preference—tartness increases over time.
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Can I use pre-cut sauerkraut bags or jars for fermentation?
Yes, you can use pre-cut sauerkraut bags (like those from brands like Good Culture or Kombucha Lab) or fermentation jars (like glass mason jars with fermentation lids). If using a bag, drain excess liquid, pack the cabbage tightly, and submerge it in water (or brine) to prevent mold. For jars, ensure the cabbage is fully covered by liquid and sealed properly. Just avoid air pockets to prevent spoilage.
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How do I store homemade sauerkraut to keep it fresh longer?
Once fully fermented, transfer the sauerkraut to a clean, airtight container (like a glass jar) and press it under the brine to remove air bubbles. Store in the fridge (below 40°F) to slow spoilage. It typically lasts 3–6 months if kept properly. If the brine turns cloudy or you see mold, discard it. For longer shelf life, freeze in portions (up to 1 year).
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What are the best types of sausage to pair with sauerkraut?
The best sausages complement sauerkraut’s tangy, fermented flavor. Classic choices include:
– German-style sauerkraut sausages (like Frankfurter or Bratwurst)
– Smoked sausage (e.g., Italian salami, Polish kielbasa, or smoked pork sausage)
– Herb-infused sausages (e.g., rosemary, thyme, or garlic sausages)
– Breakfast sausages (for a hearty meal)
Avoid overly sweet or fatty sausages, as they can clash with the sauerkraut’s acidity. Pair with a mustard glaze or apple cider glaze for extra depth!
