Classic Sausage and Sauerkraut Recipe: Simple & Delicious

The classic sausage and sauerkraut recipe combines smoked sausages or bratwurst with tangy sauerkraut, onions, caraway seeds, and a splash of apple cider or beer. Cooked slowly to meld flavors, this one-pot meal requires just 15 minutes of prep and 45 minutes of cooking time. For best results, use high-quality smoked sausage, drain but don't rinse the sauerkraut, and allow the mixture to simmer gently for maximum flavor development.

Nothing says comfort food quite like a steaming plate of sausage and sauerkraut. This traditional German-American dish has stood the test of time for good reason—it's simple to prepare, deeply flavorful, and incredibly satisfying. Whether you're craving a hearty weeknight dinner or planning a festive Oktoberfest celebration, this authentic sausage and sauerkraut recipe delivers consistent results every time.

The Cultural Roots of Sausage and Sauerkraut

Sausage and sauerkraut represents a perfect marriage of German culinary traditions that crossed the Atlantic with immigrants in the 19th century. Germans have preserved cabbage through fermentation for centuries, creating sauerkraut as a way to enjoy this nutrient-rich vegetable year-round. When combined with various smoked sausages—particularly bratwurst, kielbasa, or knockwurst—the result is a dish that's both practical and delicious.

In Germany, this combination often appears as "Grillwurst mit Sauerkraut" at beer gardens and street festivals. American adaptations typically feature more generous portions and sometimes incorporate local ingredients like apple cider or regional sausage varieties. Understanding this heritage helps appreciate why certain preparation methods yield the best results in an authentic sausage and sauerkraut recipe.

Essential Ingredients for the Perfect Dish

The magic of this easy sausage and sauerkraut recipe lies in ingredient quality and proper preparation. Let's break down each component:

Sausage Selection

Not all sausages work equally well in this dish. Your best options include:

• Smoked bratwurst - The traditional choice with mild flavor that absorbs other ingredients well
• Kielbasa - Offers a stronger, garlicky profile that stands up to sauerkraut's tanginess
• Knockwurst - Shorter, thicker sausage with rich flavor
• Smoked pork sausage - Widely available and excellent for beginners

Avoid fresh, uncooked sausages that require different preparation methods. Pre-cooked smoked varieties work best for this simple one-pot sausage and sauerkraut approach.

Sauerkraut Considerations

When selecting sauerkraut for your recipe, consider these factors:

• Drained weight - A standard 14-ounce (400g) can works perfectly for 4 servings
• Rinsing - Contrary to some advice, don't rinse sauerkraut as you'll lose valuable flavor and texture
• Refrigerated vs. canned - Both work, but canned maintains consistent texture during cooking
• Homemade option - If using homemade sauerkraut, ensure proper fermentation (6-8 weeks)

Ingredient	Best Choice	Avoid
Sausage	Smoked bratwurst or kielbasa	Fresh, uncooked sausages
Sauerkraut	Unrinsed canned variety	Pre-seasoned or cooked sauerkraut
Liquid	Apple cider or lager beer	Water or broth
Seasoning	Fresh caraway seeds	Pre-ground caraway

Step-by-Step Cooking Instructions

Follow these detailed steps for the best traditional German sausage and sauerkraut experience:

Preparation (15 minutes)

1. Drain sauerkraut but do not rinse (reserve ½ cup of the liquid)
2. Slice onions into thin half-moons (1 large yellow onion)
3. Score sausages diagonally every inch (helps absorb flavors)
4. Gather spices: 1 teaspoon caraway seeds, ½ teaspoon juniper berries (optional), 2 bay leaves

Cooking Process (45 minutes)

1. Heat 1 tablespoon oil in a large Dutch oven over medium heat
2. Add onions and cook until translucent (5-7 minutes)
3. Add drained sauerkraut, reserved liquid, caraway seeds, and juniper berries
4. Pour in ½ cup apple cider or lager beer for authentic how to cook sausage with sauerkraut method
5. Nestle sausages into the sauerkraut mixture
6. Cover and simmer on low heat for 30-40 minutes
7. Remove lid for final 10 minutes to slightly reduce liquid
8. Discard bay leaves before serving

Avoiding Common Preparation Mistakes

Even experienced cooks make these errors with sausage and sauerkraut recipes:

• Over-boiling - Vigorous boiling makes sauerkraut mushy; gentle simmering preserves texture
• Rinsing sauerkraut - Removes essential flavors and probiotics that enhance the dish
• Using pre-cooked sauerkraut - Already cooked sauerkraut becomes unpleasantly soft
• Skipping the scoring - Prevents sausages from absorbing surrounding flavors
• Adding sugar unnecessarily - Quality sauerkraut doesn't need sweetening

For the best results with your homemade sausage and sauerkraut meal, maintain a low simmer throughout cooking. The sausages should reach an internal temperature of 160°F (71°C), but remember they're pre-cooked, so you're primarily heating them through and allowing flavors to meld.

Serving Traditions and Modern Variations

In Germany, this dish traditionally appears with boiled potatoes or Kartoffelklöße (potato dumplings). For an authentic experience, serve with:

• Buttery boiled potatoes or potato pancakes
• Mustard on the side (Dijon or whole grain)
• Fresh parsley for garnish
• Dark rye bread for soaking up juices

Modern adaptations of this classic sausage and sauerkraut recipe include:

• Slow cooker version - Brown sausages first, then cook on low for 4-6 hours
• Beer-braised option - Substitute all liquid with dark lager for richer flavor
• Apple-enhanced - Add 1 sliced apple during last 15 minutes of cooking
• Spicy kick - Include ¼ teaspoon red pepper flakes with other spices

Storage and Reheating Guidelines

This dish actually improves overnight as flavors continue to meld. For proper storage:

• Cool completely before storing (prevents condensation)
• Store in airtight container for up to 4 days
• Freeze for up to 3 months (thaw overnight in refrigerator)

When reheating your sausage and sauerkraut recipe leftovers:

• Stovetop method: Gently warm over low heat with a splash of water or cider
• Slow reheat preserves texture better than microwaving
• If frozen, thaw completely before reheating
• Never boil when reheating—this makes sauerkraut unpleasantly soft

Adapting for Dietary Needs

This traditional dish can accommodate various dietary requirements without sacrificing flavor:

• Gluten-free - Naturally gluten-free if using gluten-free sausages (check labels)
• Lower sodium - Rinse sauerkraut lightly and use low-sodium sausage
• Vegetarian option - Substitute smoked tofu or seitan sausage with liquid smoke
• Keto-friendly - Omit apple cider, use dry white wine instead, and increase healthy fats

Remember that authentic bratwurst and sauerkraut traditionally contains no added sugar, making it suitable for many dietary approaches when prepared correctly.

Frequently Asked Questions

Can I use fresh sauerkraut instead of canned?

Yes, fresh sauerkraut works well but requires different handling. Use 24 ounces of fresh sauerkraut and add ½ cup water since it contains less liquid than canned. Cook time remains the same, but check for doneness after 30 minutes as fresh sauerkraut may soften faster.

What's the best beer to use in sausage and sauerkraut?

German lagers or amber ales work best for traditional flavor. Avoid hoppy IPAs as their bitterness clashes with sauerkraut. A malty Märzen or Vienna lager provides the ideal balance of sweetness and body. For non-alcoholic version, use apple cider with 1 tablespoon malt vinegar.

Why do some recipes call for caraway seeds?

Caraway seeds are traditional in German cuisine and complement both sausage and sauerkraut perfectly. Their slightly citrusy, anise-like flavor balances the tanginess of fermented cabbage. For best results, toast whole seeds lightly before adding to release maximum flavor. Ground caraway doesn't provide the same depth of flavor.

How do I prevent sauerkraut from becoming too sour?

The sourness should mellow during cooking. To further reduce tartness, add 1 teaspoon of sugar or ½ sliced apple to the pot. Avoid rinsing sauerkraut as this removes beneficial probiotics along with some flavor. The natural sweetness of onions and optional apple balances the tanginess perfectly in a well-prepared sausage and sauerkraut recipe.

Can I make this dish ahead of time for entertaining?

Absolutely. This dish actually improves when made 1-2 days ahead. Prepare completely, cool, and refrigerate. When ready to serve, reheat gently on stove with a splash of liquid. The flavors meld beautifully over time, making it an excellent make-ahead option for gatherings. Just avoid freezing if possible, as it can affect sauerkraut texture.