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Sausage and Sauerkraut Recipe

German · Main course · 40 min total

A hearty one-pan dish featuring juicy sausages braised with tangy sauerkraut, apples, and caraway seeds. Perfect for a quick weeknight dinner.

Ingredients

• 1 tablespoon vegetable oil
• 4 bratwurst or kielbasa sausages (about 1 lb)
• 1 medium onion, thinly sliced
• 1 apple, peeled, cored, and thinly sliced
• 1 (14 oz) can sauerkraut, drained and rinsed
• 1/2 cup chicken broth
• 1 teaspoon caraway seeds
• 1/2 teaspoon black pepper
• 1 tablespoon brown sugar (optional)

Instructions

1. Heat oil in a large skillet over medium-high heat. Add sausages and cook until browned on all sides, about 5 minutes. Remove sausages and set aside.
2. Reduce heat to medium. Add onion and apple to the skillet; cook, stirring occasionally, until softened, about 5 minutes.
3. Stir in sauerkraut, chicken broth, caraway seeds, pepper, and brown sugar if using. Bring to a simmer.
4. Return sausages to the skillet, nestling them into the sauerkraut mixture. Cover, reduce heat to low, and simmer for 15–20 minutes until sausages are cooked through.
5. Serve hot, with mustard and crusty bread if desired.

Tips

• Use a mix of smoked and fresh sausages for more depth of flavor.
• Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
• Pair with mashed potatoes or rye bread for a complete meal.

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