Best 20 Sausage And Sauerkraut Recipes

SAUSAGE AND SAUERKRAUT

Steps:

• Place the sauerkraut, caraway seeds, brown sugar, and apple into a large saucepan over medium-low heat, and bring the mixture to a simmer. Reduce heat to low, and cook for 2 hours, stirring occasionally.
• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Place the bacon and onion into a skillet over medium heat, and cook until the bacon is almost crisp and the onion is beginning to brown, about 10 minutes. Stir the bacon mixture into the sauerkraut. In the same skillet, brown the kielbasa sausage in the remaining bacon grease until the sausage begins to brown, 10 to 15 minutes; stir into the sauerkraut mixture. Spoon the sauerkraut and sausage mixture into the prepared baking dish.
• Bake in the preheated oven until bubbling, about 1 hour.

SAUSAGE AND SAUERKRAUT

Steps:

• In a large skillet, saute the potatoes in oil for 5-6 minutes or until lightly browned. Stir in onion; saute for 3-4 minutes or until tender. Add the sausage, sauerkraut and pepper. Cook, uncovered, over medium heat for 4-5 minutes or until heated through, stirring occasionally.

SLOW COOKER SAUERKRAUT AND SAUSAGE

Steps:

• In a medium bowl, combine the sauerkraut and brown sugar. then place in slow cooker. Arrange the sausage and onion over the sauerkraut.
• Cook on high for two hours, check for dryness, adding some water if necessary, then reduce to low setting, and cook on low for two more hours.

POLISH SAUSAGE AND SAUERKRAUT CASSEROLE (KAPUSTA)

Steps:

• Preheat oven to 325 degrees Fahrenheit.
• Bring sausage to boil and simmer 15 minutes; drain and set aside.
• Cut bacon into small pieces.
• Begin browning, then add diced onion.
• Saute together until bacon is almost crisp.
• Drain mixture, reserving bacon grease.
• Drain sauerkraut (do not rinse).
• Add sauerkraut and brown sugar to bacon mixture.
• Mix in about 2 Tablespoons reserved bacon grease and water.
• Place in large casserole dish.
• Cut Polish sausage into 3" pieces and place on top of sauerkraut.
• Cover and bake at 325 degrees Fahrenheit for 1 hour 15 minutes, checking sauerkraut mixture halfway through to add more water if sauerkraut appears very dry.
• Finish baking; remove from oven.
• Taste sauerkraut and, if desired, adjust flavor by adding salt and pepper, or a little more brown sugar, vinegar or bacon grease to your taste. (Note: In the old days, Busia (Grandma) would soak a cup of yellow peas overnight to soften them and would mix them into the sauerkraut. It was probably to stretch the quantity, but I don't do it anymore!).

SAUSAGE AND SAUERKRAUT CASSEROLE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, cook pork over medium heat until no longer pink. Add the tomatoes, sauerkraut and sugar to skillet. Cook, uncovered, over medium heat for 2 minutes., Drain macaroni; add to skillet with cheese. Spoon into a greased 8-in. square baking dish. Bake, uncovered, at 350° for 20 minutes.

CROCK POT SAUSAGE AND SAUERKRAUT DINNER

Steps:

• In 3 1/2 or 4-quart crock pot, combine potatoes, carrots and onion.
• In medium bowl, combine brown sugar, mustard, and caraway seed; mix well.
• Stir in sauerkraut and kielbasa. Spoon sauerkraut mixture over vegetables in cooker.
• Cover; cook on low setting for at least 8 hours or until vegetables are tender.

KRAPT AND SAUSAGE (SAUERKRAUT AND SMOKED SAUSAGE)

Steps:

• Slice Sausage lengthwise and then cut the pieces into half moons as thick or as thin as you would like. Thinner slices create a meatier presentation and thicker slices create a meatier bite.
• In a large skillet or a medium pot heat oil and sauté onion and garlic until onion is translucent.
• Add sausage and almost sear it.
• Add drained kraut, stir and heat throughout.

ITALIAN SAUSAGE AND SAUERKRAUT

Steps:

• In a large skillet, cook sausage and onion until sausage is no longer pink; drain. Add sauerkraut, brown sugar and poultry seasoning; cover and simmer for 1 hour. Transfer to an ungreased 13-in. x 9-in. baking dish. , Meanwhile, cook potatoes until tender; drain and mash slightly. Add milk, pepper and salt if desired; mash until smooth. Spread evenly over sausage mixture; dot with butter. , Bake at 350° for 20-25 minutes or until potatoes are lightly browned. Garnish with paprika and parsley if desired.

SMOKED SAUSAGE, APPLES AND SAUERKRAUT

Steps:

• In a large skillet, brown smoked sausage in olive oil, add onions and cook for 3 minutes.
• Arrange all ingredients around sausage in skillet and cook over medium heat 30-40 minutes or until juice has cooked down.
• If kraut still has a sour taste, add more brown sugar to suit your taste.

EASY SAUERKRAUT AND SAUSAGE BALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Place a wire rack on top of the aluminum foil.
• Place sauerkraut in a colander in the sink and press all the liquid out using the back of a large spoon. Flake sauerkraut into a large bowl and add sausage; mix well. Form sausage mixture into quarter-size balls and arrange on the rack on the prepared baking sheet.
• Bake in the preheated oven until cooked through and browned, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

SAUSAGE WITH SAUERKRAUT, APPLES, AND BOK CHOY

Steps:

• In a large dry skillet over medium heat, lightly toast the caraway seeds until fragrant, 1 to 2 minutes. Scrape out and reserve seeds.
• Add 1 tablespoon oil to the skillet and heat over medium-high heat. Working in two to three batches, sear bok choy on all sides until lightly browned, 2 to 3 minutes per cut side. Add 1/4 teaspoon salt, 1/8 teaspoon pepper to each batch, and 1 teaspoon oil to sear each subsequent batch of bok choy.
• Add 1 teaspoon oil to the skillet and sauté apples with 1/4 teaspoon salt and 1/8 teaspoon pepper until softened but still holding their shape, 5 to 7 minutes. Reserve apples.
• Add remaining tablespoon oil to skillet and sear sausages on all sides until golden brown, 3 to 5 minutes per side. Add toasted caraway seeds, sauerkraut, and broth. Bring to a simmer, reduce heat to medium, cover the skillet, and simmer until sausages are cooked through (150°F for pork sausages, 160°F for poultry sausages), about 10 minutes. Remove cover and fold in reserved bok choy, apples, vinegar, and butter. Cook, tossing, until some of the liquid has evaporated and the bok choy and apples are warm, 3 to 5 minutes. Taste and adjust seasoning. Serve with mustard for dipping.

PIZZA WITH SAUSAGE, SAUERKRAUT AND SWISS CHEESE

Steps:

• Preheat oven to 425¡F. Heat oil in heavy large skillet over medium-high heat. Add onion and caraway seeds and sauté until onion just begins to brown, about 7 minutes. Transfer onion mixture to large bowl. Mix in sauerkraut and 1 tablespoon sauerkraut juice. Cool to lukewarm, then mix in cheese. Season generously with pepper.
• Place pizza crust on baking sheet. Spread with Dijon mustard and top with sausage, then sauerkraut mixture.
• Bake pizza until cheese melts, topping begins to brown and crust is crisp, about 15 minutes. Transfer pizza to work surface; cut into wedges and serve.

SAUERKRAUT SMOTHERED WITH PORK CHOPS AND SAUSAGE

Steps:

• In a large skillet or electric frying pan, cook bacon until it just begins to brown. Pour off fat, then add onion. Saute until onion is transparent.
• Stir in sauerkraut, carrots, brown sugar, chicken broth and wine.
• Tie up spices and herbs in a small bag of cheesecloth. Bury in the center of the sauerkraut mixture. Cover and simmer 10 minutes.
• Diagonally score 1 side of each bratwurst. In a separate skillet brown the bratwurst and pork chops.
• After the sauerkraut mixture has simmered 10 minutes, add potatoes, working them down into the mixture. Top with browned bratwurst and pork chops. Cover and simmer 15 minutes.
• Add smoked sausages. Simmer, covered another 15 minutes.
• Remove pouch of seasonings before serving.

SAUERKRAUT AND SAUSAGE IN THE CROCK POT

Steps:

• In a skillet, melt butter, saute onions and apples until onions are translucent.
• Meanwhile rinse and drain sauerkraut; place in a large crock pot.
• Stir ketchup, dill and onion-apple mixture into sauerkraut.
• Slice Kielbasa into 2-inch rounds.
• Stir Kielbasa into sauerkraut.
• Cook on low setting for 7-9 hours. (Cooking time may vary based on the brand and age of your crock pot. I still use an old one that takes 7-9 hours for cooking this recipe.).

SAUSAGE AND SAUERKRAUT POT

Steps:

• Heat margarine in large pot over medium heat; add onions and saute until they are tender.
• Add sauerkraut, apple juice, water, caraway seed, salt, pepper, and brown sugar, mixing all ingredients thoroughly.
• Bring pot mixture to a boil; then reduce heat, cover, and simmer for 30 minutes, stirring occasionally.
• Add smoked sausage pieces to pot, and cook for 30-45 minutes more, simmering, and stirring occasionally, until sauerkraut is tender.

BAKED BEANS WITH SAUERKRAUT AND SAUSAGE

Steps:

• 1. In a small roaster combine all ingredients, except bacon. Bake covered at 350° for 2 hours. After baking for 2 hours, place bacon slices on top and bake covered for 1 more hour. Remove cover for the last 20 minutes of baking so bacon can crisp up a bit. ENJOY!

ITALIAN SAUSAGE AND SAUERKRAUT

Steps:

• Cover the bottom of a large skillet with the oil.
• Add the sausages and brown them.
• Drain and rinse the sauerkraut (optional).
• Add the sauerkraut to the skillet, using a fork to distribute it evenly around and on top of the sausages.
• Add pears and stir into the sauerkraut.
• Add the beer and stir again.
• Bring the mixture to a boil.
• Cover the skillet with a lid and lower the heat to"Medium" to"Med-Low".
• Simmer the mixture for 30 minutes.
• You may cook it longer if you want to.

SAUERKRAUT, SAUSAGE AND DUMPLINGS

Steps:

• 1. Slice the sausage into 1 to 2" pieces and brown in a 1 tablespoon of butter. Remove from pan. To the pan add the remaining 2 tablespoons of butter and slowly saute sliced onions and thinly sliced apples. When soft add brown sugar and cook for awhile longer until caramelized.
• 2. Transfer to a dutch oven and add the drained sauerkraut and wine to the pan. Add the sausage and potatoes (if using) and cook slowly, covered, for up to two hours.
• 3. Lightly mix the baking mix and milk together. Bring the sauerkraut mixture to a light boil and drop small dumplings (about 3-4 tablespoon size) atop. Let cook for 10 minutes, uncovered. Remove cover, lower heat and cook for 10 minutes more until dumplings are done. Enjoy!

SAUERKRAUT BALLS WITH POLISH SAUSAGE AND CORNED BEEF

Steps:

• In a large skillet, melt 2 TBS. butter and 2 TBS. olive oil over low heat. Squeeze out polish sausage from casing and add to skillet. Increase heat and cook sausage, breaking it up fine, like ground beef. Cook thoroughly. Remove from skillet and drain.
• In the same skillet, melt 3 TBS. butter over low heat. Add onion and cook until softened. Add the polish sausage, corned beef and garlic. Cook for 1 minute, stirring constantly. Add the 6 TBS. flour and cook and stir for 3 minutes.
• Add sauerkraut, parsley and broth. Cook until thickened and paste-like, about 3 minutes or so. Spread out the mixture on a cookie sheet or platter and chill in the fridge for about 3 hours.
• Add oil to skillet about 1" deep. Heat your oil. If you use a deep fryer, heat to 375°F.
• In one bowl, whisk the egg, milk and 2 1/2 cups of flour. In another bowl, add the breadcrumbs, garlic salt and dried parsley.
• Remove sauerkraut from fridge and roll into small balls, about 1" in diameter. Dip the balls into the egg mixture and then roll them in the bread crumb mixture.
• Fry them in batches for 2-3 minutes or until they are golden brown and drain on a paper towel. Serve warm.

SAVORY SAUSAGE AND SAUERKRAUT SKILLET

Steps:

• Melt butter in skillet.
• Add onion and green pepper.
• Cook until tender.
• Add apple, brown sugar, caraway seeds, potatoes, and sauerkraut.
• Mix well.
• Place sausage on top of sauerkraut mixture.
• Cover.
• Cook over medium-low heat for 40 minutes.