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Sausage and Sauerkraut

I created this tasty quick-and-easy sauerkraut and sausage dish so I can throw it together in no time on those extra-busy nights. — Mary Lyon, Spotsylvania, Virginia
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 6 medium red potatoes, cubed
  • 2 tablespoons canola oil
  • 1 small onion, halved and sliced
  • 1 pound smoked sausage, cut into 1/4-inch pieces
  • 1 package (16 ounces) sauerkraut, rinsed and well drained
  • 1/4 teaspoon pepper


  • 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.

Sausage and Sauerkraut Tips

What goes well with sauerkraut and kielbasa?

Turn this sauerkraut dinner into a German beer hall supper with giant soft pretzels, German potato dumplings or classic apfelkuchen (apple cake) for dessert.

Should I rinse sauerkraut before using?

If you’re fond of the powerful punch of sauerkraut you can skip the rinse to impart more flavor. Rising will remove some flavor and some of the sodium content.

What is a good seasoning for sauerkraut?

Plain sauerkraut can be jazzed up with Granny Smith apples, sweet onions, caraway seeds or ground coriander. Go an extra (simple!) step and make a batch of homemade sauerkraut and season to your taste!

Research contributed by Maggie Knoebel, Taste of Home Culinary Assistant
Nutrition Facts
1-1/2 cups: 567 calories, 38g fat (14g saturated fat), 76mg cholesterol, 2043mg sodium, 36g carbohydrate (7g sugars, 6g fiber), 20g protein.