Classic Sausage Kraut Recipe: Simple One-Pan Meal

The classic sausage kraut recipe combines smoked sausages with tangy sauerkraut, onions, caraway seeds, and a splash of apple cider or beer for a hearty, one-pan meal ready in under 45 minutes. For best results, use high-quality smoked bratwurst or kielbasa with drained but not rinsed sauerkraut, simmered gently to preserve texture while allowing flavors to meld. This authentic German-inspired dish serves 4 and pairs perfectly with mustard and crusty bread.

Nothing beats the comforting aroma of sausages simmering with sauerkraut—a timeless combination rooted in German culinary tradition. This easy sausage and sauerkraut recipe delivers authentic flavors with minimal effort, making it perfect for weeknight dinners or casual entertaining. Unlike complicated versions requiring multiple pots, our streamlined approach uses just one pan and pantry staples.

The History Behind Sausage and Sauerkraut

Sausage and sauerkraut has been a staple in Central European cuisine for centuries. German immigrants brought this practical meal to America in the 19th century, where it became particularly popular in Pennsylvania Dutch country and the Midwest. The pairing made perfect sense—smoked sausages provided protein that kept well, while fermented cabbage (sauerkraut) offered vital vitamin C during long winters. This traditional German sausage kraut represents resourceful cooking at its finest: two preserved ingredients transforming into a deeply flavorful, satisfying meal.

Essential Ingredients Explained

The magic of this one-pot sausage and sauerkraut dish lies in its simplicity, but ingredient quality matters:

Ingredient	Why It Matters	Recommended Quantity
Smoked Sausage	Provides rich, meaty foundation (avoid fresh sausages)	1.5 lbs (bratwurst, kielbasa, or knockwurst)
Sauerkraut	Use refrigerated or canned, drained but not rinsed	28 oz (1 large can)
Yellow Onion	Sweetness balances kraut's tang	1 large, thinly sliced
Caraway Seeds	Traditional flavor enhancer for German dishes	1 tsp (toasted)
Apple Cider or Beer	Adds subtle sweetness or malty depth	½ cup

Equipment You'll Need

This simple weeknight sausage kraut dinner requires minimal equipment:

Large skillet or Dutch oven (5-6 quart capacity)
Wooden spoon or spatula
Colander (for draining sauerkraut)
Sharp knife and cutting board

Step-by-Step Cooking Instructions

Follow these steps for perfect homemade sausage and sauerkraut meal every time:

Prepare ingredients: Drain sauerkraut but don't rinse. Slice onion thinly. If using whole sausages, prick them lightly with a fork.
Sear sausages: Heat 1 tbsp oil in your skillet over medium-high heat. Brown sausages on all sides (about 5 minutes), then remove and set aside.
Sauté aromatics: In the same pan, cook onions until golden (8-10 minutes). Add caraway seeds and cook 1 minute until fragrant.
Combine and simmer: Return sausages to the pan. Add sauerkraut and apple cider/beer. Bring to a gentle simmer.
Cook through: Reduce heat to low, cover, and cook 25-30 minutes until sausages are heated through and flavors meld. Avoid boiling to prevent sauerkraut from becoming mushy.

Popular Variations to Try

Customize this versatile authentic Bavarian sausage and kraut recipe:

Beer-braised version: Substitute dark beer for apple cider and add 2 juniper berries
Apple sausage kraut: Add 1 diced apple when sautéing onions
Spicy kick: Include ¼ tsp red pepper flakes with the caraway seeds
Dietary adaptation: Use turkey sausage and gluten-free beer for a lighter version

Serving Suggestions and Pairings

This best sausages for sauerkraut recipe shines when served properly:

Cut sausages diagonally into 1½-inch pieces before serving for elegant presentation
Offer German-style mustard (like Düsseldorf style) and crusty rye bread
Pair with roasted potatoes or buttered egg noodles for a complete meal
Complement with a crisp green salad to balance the richness

Storage and Reheating Tips

Your how to cook sausage with sauerkraut creation will keep well:

Refrigerate in airtight container for up to 4 days
Freeze portions for up to 3 months (thaw overnight before reheating)
Reheat gently on stove with a splash of water or broth to refresh flavors
Flavors often improve overnight as ingredients continue to meld

Troubleshooting Common Issues

Fix these frequent problems with your sausage kraut recipe:

Too sour: Balance with 1 tsp sugar or additional apple cider during cooking
Dry texture: Add ¼ cup additional liquid if sauerkraut appears dry during simmering
Bland flavor: Boost with extra caraway or a bay leaf during simmering
Mushy sauerkraut: Reduce cooking time and avoid vigorous boiling

Frequently Asked Questions

Can I use fresh sausages instead of smoked for this recipe?

While possible, smoked sausages work best as they're fully cooked and provide the characteristic flavor that defines this dish. Fresh sausages would require longer cooking time and might not develop the same depth of flavor. For best results with fresh sausages, brown thoroughly before adding to the sauerkraut mixture.

Should I rinse sauerkraut before using it in this recipe?

No, do not rinse the sauerkraut. The brine contains flavor and beneficial bacteria that contribute to the dish's authentic taste. Simply drain excess liquid using a colander. Rinsing would wash away these important flavor elements and reduce the tangy complexity that defines a proper sausage kraut recipe.

What's the best type of sausage for traditional sausage and sauerkraut?

Smoked bratwurst, kielbasa, or knockwurst work best for authentic flavor. These fully cooked smoked sausages have the right texture and taste profile to complement sauerkraut. Avoid Italian sausage or fresh pork sausages, which have different seasoning profiles that don't pair as well with the tangy cabbage.

How can I make this dish in a slow cooker?

For slow cooker preparation, brown sausages and onions first, then transfer to slow cooker with drained sauerkraut, caraway seeds, and ½ cup liquid. Cook on low for 4-6 hours. The slow cooking enhances flavor development, but avoid cooking longer than 6 hours as sauerkraut can become overly soft.

Can I make this recipe vegetarian or vegan?

Yes, substitute high-quality smoked vegetarian sausage and use vegetable broth instead of meat-based liquids. For vegan version, ensure the sauerkraut doesn't contain any animal products (some traditional recipes include meat stock). Add 1 tsp liquid smoke to compensate for missing smoked meat flavors.