Classic Sausage and Sauerkraut Recipe: Easy One-Pan Meal

The classic sausage and sauerkraut recipe combines smoked sausage or bratwurst with tangy sauerkraut, onions, caraway seeds, and a splash of apple cider or beer. Cooked slowly in one pan for 30-40 minutes, this traditional German dish requires minimal prep and delivers authentic flavors. For best results, use high-quality smoked sausage, drain sauerkraut thoroughly, and simmer gently to allow flavors to meld without overcooking the sausage.

Discover the Perfect Sausage and Sauerkraut Combination

Sausage and sauerkraut represents one of Germany's most beloved comfort food pairings, with roots tracing back to Bavarian and Eastern European culinary traditions. This simple yet satisfying dish has sustained families through harsh winters and celebrated special occasions for generations. The magic happens when the rich, smoky flavors of quality sausage mingle with the bright acidity of properly fermented cabbage.

Unlike many traditional recipes that require hours of preparation, this accessible version maintains authenticity while fitting modern schedules. Whether you're exploring German cuisine for the first time or revisiting a childhood favorite, this straightforward approach guarantees delicious results without complicated techniques.

Essential Ingredients for Authentic Flavor

The beauty of this traditional german sausage and sauerkraut recipe lies in its simplicity, but ingredient quality makes all the difference. Here's what you'll need:

Ingredient	Quantity	Notes
Smoked sausage or bratwurst	1.5 lbs (680g)	Traditional options: kielbasa, weisswurst, or smoked bratwurst
Sauerkraut, drained	28 oz (794g)	Choose refrigerated, unpasteurized for best flavor
Yellow onion	1 large	Thinly sliced
Caraway seeds	1 tsp	Essential for authentic taste
Apple cider or beer	½ cup	Unsweetened apple cider preferred
Butter or bacon fat	2 tbsp	For richer flavor

Step-by-Step Cooking Instructions

Follow these simple steps for the best bratwurst and sauerkraut cooking method that preserves traditional flavors while ensuring perfect texture:

Prepare ingredients: Drain sauerkraut thoroughly in a colander, pressing gently to remove excess liquid. Slice onions thinly. If using fresh bratwurst, prick sausage skins lightly with a fork.
Sear the sausage: Heat butter or bacon fat in a large skillet or Dutch oven over medium heat. Add sausages and brown on all sides (about 3-4 minutes per side). Remove and set aside.
Cook onions: In the same pan, add onions and sauté until golden (8-10 minutes). Add caraway seeds and cook for 1 minute until fragrant.
Combine ingredients: Return sausages to the pan. Add drained sauerkraut and apple cider or beer. Liquid should come halfway up the sides of the sausages.
Simmer gently: Reduce heat to low, cover, and simmer for 25-35 minutes. Avoid boiling, which can make sausages tough.
Finish and serve: Remove lid and increase heat slightly for the last 5 minutes to reduce any excess liquid. Sausages should be heated through with internal temperature of 160°F (71°C).

Traditional Variations to Explore

This easy one-pot sausage and kraut dinner adapts beautifully to regional preferences and available ingredients. Consider these authentic variations:

Polish-style: Use kielbasa sausage with a touch of juniper berries and a splash of dry white wine instead of apple cider
Bavarian version: Add a diced Granny Smith apple during the last 10 minutes of cooking for subtle sweetness
Oven-baked method: For how to cook sausage with sauerkraut in oven, arrange ingredients in a baking dish, cover with foil, and bake at 325°F (163°C) for 45 minutes
Smoked meat addition: Include a few strips of bacon or a smoked ham hock for deeper flavor complexity

Serving Suggestions and Pairings

Serve your authentic polish sausage and sauerkraut preparation with these traditional accompaniments:

Steamed or boiled potatoes (red potatoes work particularly well)
Buttered egg noodles or spätzle
Fresh rye bread or pretzel rolls for soaking up juices
A crisp green salad with vinaigrette to balance the richness

For beverages, pair with a German lager, pilsner, or a dry riesling. The carbonation in beer helps cut through the richness of the sausage, while the acidity in wine complements the sauerkraut's tang.

Avoiding Common Mistakes

Even the best traditional eastern european sausage dish can go wrong without proper technique. Watch for these pitfalls:

Skipping the draining step: Wet sauerkraut creates a soggy texture rather than allowing proper simmering
Overcooking the sausage: Pre-cooked sausages only need heating through - boiling makes them tough and rubbery
Insufficient seasoning: Sauerkraut varies in saltiness - taste before adding additional salt
Rushing the simmer: The flavors need time to meld - 25 minutes minimum for best results

Storage and Reheating Tips

This simple weeknight sausage and kraut meal actually improves in flavor the next day as the ingredients continue to marry. Store leftovers in an airtight container in the refrigerator for up to 4 days.

For best reheating results:

On the stovetop: Gently warm in a covered skillet with a tablespoon of water or broth
In the microwave: Cover and heat at 50% power in 2-minute intervals
Freezing: Portion into freezer bags with cooking liquid; freeze for up to 3 months

When reheating pre-cooked sausage with sauerkraut, avoid high temperatures that can make the sausage tough. The gentle reheating method preserves both texture and flavor.

Frequently Asked Questions

Can I use canned sauerkraut for this recipe?

Yes, canned sauerkraut works well for this traditional german sausage and sauerkraut recipe. Just be sure to drain it thoroughly and rinse if it's particularly salty. Refrigerated sauerkraut often has better texture and flavor, but canned provides convenience without sacrificing too much quality.

What's the best type of sausage for sauerkraut?

Smoked sausages work best with sauerkraut. Traditional options include bratwurst, kielbasa, weisswurst, or smoked pork sausage. The smokiness complements the tangy sauerkraut beautifully. Avoid fresh sausages that require full cooking, as they can become dry during the simmering process.

Do I need to rinse sauerkraut before cooking?

Draining is essential, but rinsing depends on your preference. Traditional recipes often use sauerkraut straight from the package, but if you find it too sour or salty, a quick rinse under cold water helps. Remember that rinsing removes some of the beneficial probiotics created during fermentation.

Can I make this recipe in a slow cooker?

Absolutely. For an easy one-pot sausage and kraut dinner in a slow cooker, brown the sausages first, then add to the slow cooker with drained sauerkraut, onions, caraway seeds, and ¼ cup liquid. Cook on low for 4-6 hours. The slow cooking enhances the flavors while keeping the sausage tender.

Why add caraway seeds to sauerkraut?

Caraway seeds are traditional in German and Eastern European sauerkraut preparations because they complement the tangy flavor while aiding digestion. The warm, slightly citrusy notes balance the acidity perfectly. If you don't have caraway, substitute with a pinch of celery seed or omit entirely, though you'll miss an authentic flavor dimension.