sausage and kraut recipe
The Best sausage and kraut recipe
I also appreciate how balanced this recipe is—it’s packed with fiber and probiotics from the kraut, which keeps things nice and healthy, and the sausages add a protein boost that’s easy to digest. It’s not just a meal; it’s a way to enjoy good food without worrying too much about what’s going into it. Plus, it’s flexible enough to serve as a main dish or a side, so it works for almost any occasion. Whether you’re cooking for a family dinner, a game night, or just need something satisfying after a long day, this is a recipe that never disappoints.
Classic Sausage and Sauerkraut
A comforting dish featuring tender homemade sausage rolled in tangy sauerkraut. Perfect for a cozy meal with a side of crusty bread.
🥘Ingredients
- 2 lbs ground pork
- 1 lb ground beef
- 1 lb ground pork fat
- 1 lb ground pork fat (optional, for extra flavor)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 2 cups sauerkraut (rinsed if too sour)
- 1 cup tomato sauce
- 1 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1 tsp dried thyme
- 1 tsp dried oregano
👨🍳Directions
-
1
Preheat oven to 375°F. In a large bowl, combine ground pork, beef, pork fat, salt, pepper, garlic powder, onion powder, and paprika. Mix well. -
2
Form the mixture into 1-inch-diameter balls and roll them into sausage shapes. Place on a baking sheet lined with parchment paper. -
3
Bake for 20 minutes, then flip the sausages and bake for another 15–20 minutes until browned and cooked through (160°F internal temperature). -
4
In a skillet, heat tomato sauce, brown sugar, vinegar, thyme, and oregano over medium heat. Simmer for 5 minutes until slightly thickened. -
5
Mix the warm sauce with sauerkraut in a bowl. Add the cooked sausages and toss gently to coat evenly.
🔧Equipment
- Mixing bowls
- Meat grinder (or food processor)
- Large skillet
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Sausage and Sauerkraut Works
❓ Frequently Asked Questions About Sausage and Sauerkraut
How do I store leftovers from this sausage and kraut recipe?
Leftovers keep well in an airtight container in the fridge for up to three days. To reheat, gently warm the mixture in a saucepan over low heat, stirring occasionally, until heated through—about 15–20 minutes. Avoid microwaving directly on the kraut, as it can make it soggy.
Can I substitute mustard for the yellow mustard in this recipe?
Yes, you can use Dijon mustard as a 1:1 replacement, but it will add a slightly tangier flavor. If you prefer a milder taste, stick with yellow mustard or skip it entirely—it’s optional.
What if I don’t have a crock pot or slow cooker?
No problem! For a stovetop version, simmer the sausage and kraut in a large pot over low heat for 45–60 minutes, stirring occasionally, until the kraut softens and the flavors meld. If you prefer a quicker method, bake the mixture in a dish at 350°F (175°C) for 30–40 minutes, covered with foil.
How can I make this recipe gluten-free?
To adapt this recipe for gluten-free cooking, use gluten-free sausage (check labels for certification) and ensure your mustard is certified gluten-free. If you’re avoiding gluten entirely, swap the kraut for shredded cabbage or fermented sauerkraut (ensure it’s certified gluten-free).
Why does the kraut need to ferment for at least a week?
Fermenting the kraut for at least a week enhances its tangy flavor and improves digestion by developing beneficial probiotics. If you’re short on time, you can use store-bought sauerkraut (look for the “live cultures” label) to cut the wait down to a few days.
