sauerkraut sausage recipe
The Best sauerkraut sausage recipe
Health-wise, sauerkraut sausage isn’t just delicious—it’s packed with probiotics from the fermented cabbage, which support gut health. The meat adds protein, and the spices give it a little kick without overpowering. I’ve found it to be a great way to sneak in more vegetables into meals without anyone noticing. Plus, it’s versatile: we use it in tacos, sandwiches, or even as a topping for grilled cheese. It’s a recipe that’s always a hit, whether it’s for a casual meal or a special occasion.
Classic Sauerkraut Sausage
A tangy, flavorful sausage packed with fermented sauerkraut and aromatic spices, perfect for grilling or serving in sandwiches. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1/2 cup finely chopped sauerkraut
- 1 cup finely chopped sauerkraut
- 1/2 cup finely diced onion
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 1 tbsp Worcestershire sauce
- 1 tbsp apple cider vinegar
👨🍳Directions
-
1
In a large bowl, combine flour, salt, black pepper, smoked paprika, and thyme. Stir in the finely chopped sauerkraut. -
2
Add the finely chopped onion, garlic, tomato sauce, Worcestershire sauce, and apple cider vinegar to another bowl. Mix well. -
3
Form the dough into 8 equal pieces. Roll each into a sausage shape, stuffing the filling mixture into the center of each. -
4
Place the sausages on a baking sheet lined with parchment paper. Bake at 400°F for 20–25 minutes, until golden brown.
🔧Equipment
- Mixing bowls
- Rolling pin
- Meat grinder or food processor
- Baking sheet
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sauerkraut Sausage Works
❓ Frequently Asked Questions About Sauerkraut Sausage
How long does it take to make sauerkraut sausage?
This recipe takes about 4 to 5 hours total, including prep and cooking time. The active cooking process—braising the meat—typically requires 1.5 to 2 hours, but you can prep the filling and stuffing ahead of time.
Can I use dried sauerkraut instead of fresh?
Yes, you can substitute dried sauerkraut, but you’ll need to soak it first. Rinse ½ cup dried sauerkraut in warm water for 10 minutes, then drain and squeeze out excess liquid before adding it to the filling.
What’s the best way to store leftover sauerkraut sausage?
Store in an airtight container in the fridge for up to 4 days. For longer storage, freeze in portions for 3 months. Reheat gently in a pan or microwave until fully warmed.
Can I make this recipe without a meat grinder?
While a meat grinder makes the filling smoothest, you can use a food processor with the pulse setting. Roll the mixture into sausage casings by hand if needed, though texture may vary slightly.
Is this recipe suitable for a large batch?
Absolutely. Double or triple the recipe for 20–30 sausages, adjusting the casings and cooking time as needed. Use a larger pot for braising, and consider pre-cooking the filling in batches if time is tight.
