I always unleash my delicious Sauerkraut and Sausage Recipe when the cold weather sets in. This recipe is easy and relatively quick, and it’s one of my favorite meals in winter. It is ready in 30 minutes if you use ready-made sauerkraut. Adding the yummy bratwurst, crispy potatoes, savory onions, and bacon takes its flavor over the top. If you’re a huge sauerkraut fan and you love the classic flavor combo of sausage and cabbage, stick with me through this satisfyingly simple recipe!
This recipe is: Low Carb, Gluten Free, Dairy Free and Paleo
Table of Contents
8 Reasons To Love This Recipe
I have a soft spot for this sauerkraut sausage recipe for solid reasons like:
- Full of old-world flavor with sausage and sauerkraut.
- Absolutely soul-satisfying family meal.
- Hearty, filling, and perfect for colder days.
- Great as a main dish or served as a side.
- It’s a traditional recipe given to me by my Hungarian grandmother.
- It stores incredibly well in the fridge.
- It is a truly economical, hearty meal that uses low-cost ingredients.
- Low-carb? Yes, even with a potato!
What Is Sauerkraut?
Sauerkraut is pickled cabbage. In essence, it is fermented cabbage and salt. To make sauerkraut, first, you need some shredded cabbage, salt, and a fermenting crock to keep the oxygen out once the fermentation begins. I know there is more to making kraut than this, but this is the general idea.
I’ve had the distinct pleasure of making sauerkraut with a friend. Here are the three stages he told me about; the first involves releasing carbon dioxide, which creates an oxygen-free environment in the crock. So cool. The next stage takes a couple of weeks. The salt slowly pulls the water from the cabbage as the fermentation continues. In the last stage, the fermentation is completed. You’ll know this when there are no bubbles in the batch! I learned from the process to never stir the kraut while it is fermenting.
If you have never made sauerkraut, ensure you learn from someone who has lots of experience doing it. There are a lot of variables that can ruin the batch and make it unsafe for consumption!
Although I’m not a food scientist or nutritionist, I’ve been told by another friend who is a nutritionist that raw sauerkraut is a very nutritious food and has a tremendous amount of probiotics due to the fermentation process. I was also told that the high-temperature canning process for shelf-stable sauerkraut kills those good probiotics. This is another good reason to buy the ones from the cold case!
Are Sauerkraut and Sausage Low-Carb?
Yes, sauerkraut and sausage can be low-carb friendly if prepared with low-carb ingredients and seasonings. Sauerkraut itself is a low-carb ingredient. This recipe is low-carb despite having potatoes. It only has 7 g net carbs per serving. However, I know that potatoes impact people on low-carb diets differently, so it’s your choice to use or omit it. I have provided substitute ideas for the potato below.
Sauerkraut and Sausage Ingredient List
My recipe for sausage and sauerkraut only calls for a handful of simple ingredients:
- 4 bratwurst, 1 inch slices
- 3 cups sauerkraut, from the cold case, rinsed and strained
- ¼ cup bacon, cooked and sliced
- ¼ cup sour cream, optional topping
- 1 onion, peeled and sliced
- 1 potato, waxy, cubed
- 1 shallot, sliced
- 1 clove garlic, minced
- 3 tablespoons duck fat
- 1 pinch kosher salt
Ingredient Substitutions
These readily available ingredient swaps will also yield delicious German sauerkraut and sausage:
- Bacon: For a rich flavor, replace it with my delicious homemade bacon bits recipe. Cooked speck or cut cottage ham are also great swaps.
- Bratwurst: While the recipe needs a fatty pork sausage like bratwurst, you may use an Italian sausage or leftover kielbasa (Polish sausage) if nothing else is available. Avoid all chicken or turkey sausage, as they don’t have enough fat.
- Onion: Use white or yellow onions. If you use Spanish onions, which are often larger, reduce the amount to ½-¾ rather than the whole onion.
- Potato: Use a white yam (sweet potato) for a more low-carb spin. It is a great option if you are carb cycling, as it is a complex carb. Another great alternative is 5-7 peeled and halved radishes. They are tasty if you cook off their bitter flavor.
- Shallot: Swap for red onion or omit if you have none.
- Garlic: Use 2-3 cloves of my roasted garlic or ½ teaspoons of granulated garlic. If you want a bold garlic flavor, add more raw garlic.
- Duck fat: Rendered bacon fat, lard, ghee, or clarified butter will do.
Additional Ingredients
Adding any of these optional ingredients to your sausage and sauerkraut will take its savory flavors to the next level:
- Spices: Caraway seeds are a classic ingredient for this recipe. However, my grandmother never used it because I don’t like it. I’ve heard that caraway seeds can reduce any gassy side effects caused by the sauerkraut, but that’s for you to find out! You may also add some ground mustard or paprika for extra flavor. Remember, hot Hungarian paprika is a traditional essential in this recipe and adds a good kick! Smoked paprika adds a subtle smoky flavor; normal paprika is great for a deeper flavor.
- Butter: Add butter while the sauerkraut is cooking. The milk fats mellow out the sour flavor of the sauerkraut well. Plus, it adds depth of flavor.
- Sour cream: I love adding sour cream to this recipe (with some chives or parsley on top). If you’ve never tried it this way, set aside one bite of the recipe and top with some sour cream. Let me know how you like it in the comments.
Note: The additional ingredients are optional and not part of the recipe. Use them only to enhance the old-world recipe’s flavor profile.
Store-Bought Ingredients for the Sauerkraut and Sausage Recipe
This recipe uses a few ingredients that are not homemade, and they yield ultra-delicious results. Let’s talk first about the sausage. I suggest using bratwurst in this recipe rather than smoked or garlic (Hungarian style) sausage. The bratwurst has a milder flavor that works well with the sauerkraut. Plus, you can choose which style of bratwurst you want to use, from beer or standard brats to whatever else is available. I used rosemary and garlic brats once for this recipe, and it was fantastic!
Next, let’s talk about the sauerkraut. Although we will use store-bought kraut, not all are the same. If all you can find is jarred sauerkraut on a non-refrigerated shelf, walk away from this recipe. I find that shelf-stable krauts are really hard to stomach (in more ways than one!). I recommend picking up some chilled sauerkraut like Snowfloss or Bubbies. Snowfloss comes in a bag and is about ¼ of the price of Bubbies. I enjoy the flavor of Bubbies more and often eat it straight out of the jar.
To elevate the flavor of the store-bought sausage and sauerkraut, we brown the potatoes in duck fat first. They will be super delicious, and the duck fat adds to the dish’s unctuousness. Then, we add onions to caramelize them slightly with shallots and garlic. Can you picture the flavors building on one another? Then we add the secret weapon for all sauerkraut: bacon. Add just enough to keep things interesting and delightful.
Cooking Tools
Grab the following tools so we can cook the delicious Hungarian sausage and sauerkraut recipe:
- A large skillet with a lid
- Knife
- Cutting board
- Measuring cups and spoons
- A rubber spatula or wooden spoon
- Fork
How to Cook Sauerkraut and Sausage: Complete Cooking Guide
Cooking Method
- Sautéing
- Simmering
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Rinse and strain the sauerkraut.
- Slice the cooked bacon into bite-sized pieces.
- Slice the bratwurst into one-inch pieces.
- Peel and slice the onion.
- Peel and mince the garlic.
- Slice the shallots.
- Cube the waxy potato.
Cooking Instructions
- Ensure you have a large skillet with a lid. Heat the duck fat in the skillet over high heat. When the duck fat shimmers, add the diced potato. Cook for 4-5 minutes, turning frequently until the potato turns golden brown.
- Add the sliced raw sausage. Cook until browned, about 2-3 minutes. Please note that the bratwurst will still be undercooked, so do not sample it yet!
- Add the onions and shallots to the bratwurst and potatoes. Give them a pinch of salt to release their water. Stir frequently to prevent burning. Cook until lightly browned.
- Reduce the heat to medium and add in the garlic. Stir for 1 to 2 minutes, and then add the sauerkraut and cooked bacon.
- Cook the sauerkraut mixture uncovered for 1 to 2 minutes to allow some moisture to cook off. Then cover, reduce the heat to medium-low, and cook for 15 minutes, stirring every 5 minutes or so.
- Check if the potatoes are cooked through. When they are cooked through, you’re ready to eat.
- Serve in bowls. Top with sour cream and a sprinkle of paprika. Enjoy and happy eating!
Step 1: Gather up all your ingredients. We’re going to use pre-made sauerkraut, some brats, bacon, onions, waxy potatoes, shallots and garlic. Don’t forget the duck fat too!
Step 2: Add in the duck fat and start to brown the potatoes. I like them really browned for extra flavor.
Step 3: Now were are going to add in the onions and sausage to get them browned. Stir frequently!
Step 4: Add the pre-made sauerkraut to the center of the pan where it is the hottest. Cover the pan and reduce the heat.
Step 5: Mix the sausage and sauerkraut together and let cook for about 20 minutes or until the potatoes are cooked all the way through. Oh does this look yummy!
Step 6: Sausage and sauerkraut with a cold beer. Perfect on a cold winter day. Now only if I wasn’t gluten free and could enjoy that beer!
💡 My Pro Tip
As mentioned before, sauerkraut is fermented in salt. Some are done in vinegar to cheat the process, but that is a story for another day. Here’s what I’m getting at: be careful with the seasoning in this dish. I recommend rinsing the sauerkraut before cooking it to reduce the salt content a little bit.
What’s more, we will add some yummy bacon to the dish. Most bacon is salt-cured as well. Technically, bacon and sauerkraut are a salt-on-salt combination. I recommend adding a pinch of salt to the onions so they start to release their water and then holding off on adding any additional salt until the very end of the cooking process. The potatoes will absorb some of the salt, but not if you add too much.
⏲️ Time-Saving Tips
- Buy the good sauerkraut from the bag in the cooler. That crap in a jar will taste funky, and there’s nothing you can do to save it. If you want to spend all this time making the recipe taste funky, that’s up to you! I would rather save the time and make it delicious.
- Make the recipe ahead of time and reheat to serve. It tastes better when the flavors are allowed to meld together.
- Bring the sauerkraut to room temperature. If you add cold sauerkraut to the pan, the temperature will drop significantly, lengthening the cook time.
What to Serve with Sauerkraut and Sausage?
Wondering what to eat with sauerkraut and sausage? Try these amazing healthy options:
- Roasted Brussels Sprouts: The sweet caramelized flavors of the roasted Brussels sprouts rounds out the tangy sauerkraut and complement the rich sausage.
- Cauliflower Purée: The smooth cauliflower purée is a light accompaniment that does not overpower the sauerkraut and sausage’s bold flavors.
- Wild Mushroom Omelet: For a banging breakfast or sophisticated brunch spread, serve the sauerkraut and sausage with this tasty omelet. Both dishes offer intense flavors, creating a simple, comforting meal.
- Zoodles: The zucchini noodles offer a pasta-like texture and delicious flavors that go well with the sauerkraut and sausage dish. Pair the two for a quick sauerkraut dinner on busy weeknights.
Storage and Reheating Instructions
Storage
- Store the leftover sauerkraut and sausage in an airtight container in the fridge for up to a week.
Reheating
- Stovetop: This recipe reheats incredibly well in a skillet with about a tablespoon of water. Simply cover the skillet and heat over medium for 5-7 minutes.
- Microwave: Place in a covered container and heat for 3-4 minutes on medium-high, rotating throughout the reheating process.
Freezing
- The recipe also freezes well. Place the sausage and sauerkraut in a freezer-safe bag. I like these, so the sauerkraut doesn’t get freezer-burned as easily. Store in the freezer for up to 3 months. Defrost in the fridge and reheat as described above.
Recipe Conclusion
Some days my body craves old-world cooking; think sausage and sauerkraut, stuffed cabbage, chicken paprikash, or an alternate take on this recipe: butter cabbage and sausage. I love it all. I am such a fan of sauerkraut.
I’ve been missing authentic old-world cooking for a long time, especially those from Eastern Europe. My grandmother used to cook these skillet dinner recipes for me when I was little. I miss her, and I miss the food that she made. To this day, I boil my cottage ham and slice it thin with just a touch of mustard. It makes me smile.
In the last five years, I’ve had new inspiration for old-world cooking. My friend Michele came along and made me some incredible old-world dishes at my catering company, and this Sauerkraut and Sausage Recipe was one of them. She has incredible talent in the kitchen. Her cooking comes from the heart, just like my grandmother’s. She’s my muse when it comes to these types of recipes. When I get stuck, I think to myself, “What would Michele do?” and the answer is right there.
What are some of your favorite old-world recipes? Do they bring back memories of old family favorites for you, too? Share some with us, and have a wonderful day in the kitchen.
As always, join in the conversation on Facebook and Instagram.
Other Sausage Recipes to Try
Do you love cooking sausage? Give these delicious sausage recipes a shot:
FAQs
A sausage and sauerkraut recipe needs a fatty sausage like bratwurst. Use an Italian sausage or Polish kielbasa sausage if you can’t find bratwurst.
Cooked sauerkraut has a tender texture and a more mellow flavor than its raw fermented form. The cabbage strands will be easy to chew and less crunchy.
This is a matter of personal preference. Cold sauerkraut has a more tangy flavor and is more crunchy, while hot sauerkraut is more tender and easier to chew.
Sauerkraut and Sausage Recipe
Ingredients
- 4 bratwurst 1 inch slices
- 3 cups sauerkraut from the cold case, rinsed and strained
- ¼ cup bacon cooked and sliced
- ¼ cup sour cream optional topping
- 1 onion peeled and sliced
- 1 potato waxy, cubed
- 1 shallot sliced
- 1 clove garlic minced
- 3 tablespoons duck fat
- 1 pinch kosher salt
Instructions
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Rinse and strain the sauerkraut.
- Slice the cooked bacon into bite-sized pieces.
- Slice the bratwurst into one-inch pieces.
- Peel and slice the onion.
- Peel and mince the garlic.
- Slice the shallots.
- Cube the waxy potato.
Cooking Instructions
- Ensure you have a large skillet with a lid. Heat the duck fat in the skillet over high heat. When the duck fat shimmers, add the diced potato. Cook for 4-5 minutes, turning frequently until the potato turns golden brown.
- Add the sliced raw sausage. Cook until browned, about 2-3 minutes. Please note that the bratwurst will still be undercooked, so do not sample it yet!
- Add the onions and shallots to the bratwurst and potatoes. Give them a pinch of salt to release their water. Stir frequently to prevent burning. Cook until lightly browned.
- Reduce the heat to medium and add in the garlic. Stir for 1 to 2 minutes, and then add the sauerkraut and cooked bacon.
- Cook the sauerkraut mixture uncovered for 1 to 2 minutes to allow some moisture to cook off. Then cover, reduce the heat to medium-low, and cook for 15 minutes, stirring every 5 minutes or so.
- Check if the potatoes are cooked through. When they are cooked through, you're ready to eat.
- Serve in bowls. Top with sour cream and a sprinkle of paprika. Enjoy and happy eating!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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14 Responses
Oh wow this looks so delicious, getting hungry here! I would love to try to make my own sauerkraut one day! Thanks for sharing this recipe 🙂
Hi Martine:
Thanks so much for writing- I really appreciate it. Making sauerkraut takes time, but if it is done right it is absolutely delicious. If you are anywhere near Cleveland I can put you in touch with some people who make it regularly.
Hope that you have a fantastic day-
Scott
Oh wow! This looks so good. I love sauerkraut and just recently started discovering how versatile it is in cooking and baking! Definitely will have to make this with a jar of Bubbies!
Hi Rhianon:
Sounds delicious – enjoy! And thank you for posting.
Have a fantastic day!
Scott
It looks good and tastes great! I love old world recipes like these that really make you feel good when you eat them. Really yummy- thanks for sharing.
Hi Randi:
You and I both. Thank you so much for writing.
Take care,
Scott
This is nowhere near locw carb recipe!!!!
I got excited looking at the photos…
But can’t have potatoes on the keto diet
Maybe try to substitute with hearts of palm or canned or refrigerated breadfruit – both have texture and heft that can be like potatoes.
Looks good, but a heads up: unctuous is a pejorative term. It means oily, as in oily behavior, and an oily or soapy feel. I do not think that is what you meant here.
Also, potatoes are not low-carb or keto.
So good!!
Scott: my husband loves sauerkraut but he’s the only one who likes it. So, I’ve had a bag of it in the fridge for over a year plus some in a jar —both bought from a grocery store. You are so right about the canned sauerkraut. Texture was soft but I mixed it in with the refrigerated bagged sauerkraut which had exceptional texture. I made this recipe today for my family. Just excellent. I used fennel seeds b/c I didn’t have caraway and used chicken sausage with sun dried tomatoes and mozzarella (b/c that’s what I had). Added one whole honey crisp apple. No sugar needed. I used a half a stick of unsalted butter in the final 20 min simmer. Added whole peppercorns that added a bright hot pop.
After making it, I ran out to run sime errands and when I got home, it was almost gone! And I didn’t get a chance to suggest sour cream and mustard accompaniments.
For any first timers out there, this is an exceptional introduction to sauerkraut.
Scott: I appreciate your thoughtful compilation and nutritional content info.
Scott: Forgot to rate this recipe. 5 stars for sure!
Just made sausage and sauerkraut again, and it’s absolutely delicious! The flavors blend so well together. Could you recommend a good dessert?