Sausage and Sauerkraut

Sausage and Sauerkraut is a hearty, comforting dish originating from German cuisine, featuring cooked sausages (like bratwurst or kielbasa) served with or over fermented cabbage (sauerkraut). It's a staple in German, Alsatian, and Central European cooking, often enjoyed as a main course.

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🍽️ Nutrition at a glance

This dish is typically high in protein and fat from the sausage, with moderate carbs from the sauerkraut. A standard serving provides a good source of B vitamins, iron, and probiotics from the fermented cabbage, with a rough calorie range of 300-500 per serving depending on the sausage type and portion size.

Nutrition breakdown

Calories	290 kcal
Protein	12 g
Carbs	18 g
Fat	18 g
Fiber	4 g
Sugar	3 g
Sodium	1200 mg
Vitamin C	15 mg
Iron	2.5 mg
Potassium	350 mg
Vitamin B12	0.8 mcg
Niacin (B3)	4 mg
Selenium	12 mcg
Phosphorus	150 mg
Zinc	2 mg

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

💡 What's interesting

The sauerkraut's fermentation process not only preserves the cabbage but also creates beneficial probiotics, making it a historically important source of vitamin C and gut-friendly bacteria, especially in winter months. Culturally, it's a symbol of rustic, communal eating, often featured in festivals and family gatherings across Central Europe.