Sauerkraut and Sausage

Sauerkraut and Sausage is a hearty, tangy dish of fermented cabbage and smoked or fresh sausage, a staple in German and Central European cuisine. It typically features thinly shredded cabbage fermented with lactic acid bacteria, paired with varieties like bratwurst or kielbasa, often simmered together or served side-by-side.

🍽️ Nutrition at a glance

This dish is high in protein and fat from the sausage, with moderate carbs from the sauerkraut, and is rich in vitamin C, vitamin K, and probiotics from the fermentation. A typical serving (about 1.5 cups) provides roughly 350-450 calories.

Nutrition breakdown

Calories	340 kcal
Protein	14 g
Carbs	16 g
Fat	24 g
Fiber	4 g
Sugar	6 g
Sodium	1200 mg
Vitamin C	20 mg
Vitamin B12	1.2 mcg
Iron	2.5 mg
Potassium	350 mg
Phosphorus	180 mg
Selenium	18 mcg
Niacin (B3)	4.5 mg
Zinc	2.8 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Sauerkraut's fermentation process not only preserves the cabbage but also creates beneficial probiotics that support gut health, making this a historically important dish for nutrition during long winters. Its pairing with sausage reflects a practical, flavorful way to balance rich meats with acidic, nutrient-dense vegetables.