Sausage, Sauerkraut and Potatoes

Sausage, Sauerkraut and Potatoes is a hearty, rustic one-pot meal full of comforting flavors and satisfying textures. With tender potatoes, juicy sausage, and tangy sauerkraut all simmered together, this classic dish is simple, flavorful, and perfect for cozy weeknights or traditional family dinners.

Why You’ll Love This Recipe

• One-pot meal with minimal cleanup
• Balanced flavors—savory, tangy, and rich
• Incredibly filling and satisfying
• Great use of pantry staples and budget-friendly ingredients
• Perfect for meal prep or make-ahead dinners

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Smoked sausage (kielbasa or bratwurst)
• Potatoes (Yukon Gold or Russet)
• Sauerkraut (drained, but not rinsed)
• Onion
• Garlic
• Chicken broth or water
• Olive oil or butter
• Caraway seeds (optional, for traditional flavor)
• Salt and pepper
• Fresh parsley (optional, for garnish)

directions

this recipe

1. Heat olive oil or butter in a large skillet or Dutch oven over medium heat.
2. Add sliced sausage and cook until browned on both sides. Remove and set aside.
3. In the same pan, sauté chopped onion and garlic until fragrant and softened.
4. Add diced potatoes and cook for a few minutes to begin browning.
5. Stir in sauerkraut and caraway seeds (if using).
6. Return sausage to the pan and pour in broth or water until it just covers the bottom of the pan.
7. Season with salt and pepper, then cover and simmer over low heat for 25–30 minutes, or until the potatoes are tender.
8. Uncover and cook a few more minutes to reduce any excess liquid, if desired.
9. Garnish with chopped parsley and serve warm.

Servings and timing

This recipe serves 4 to 6 people.
Prep time: 10 minutes
Cook time: 35–40 minutes
Total time: 45–50 minutes

Variations

• Use sweet or hot Italian sausage instead of smoked sausage
• Add sliced apples for a sweet contrast to the sauerkraut
• Include carrots or cabbage for extra vegetables
• Substitute beer for broth to enhance the savory flavor
• Top with a dollop of sour cream or Dijon mustard for extra richness

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat on the stovetop over medium heat or in the microwave until warmed through.
This dish also freezes well—cool completely and freeze for up to 2 months. Thaw overnight before reheating.

FAQs

What kind of sausage works best?

Smoked sausage like kielbasa or bratwurst is traditional, but any fully cooked sausage will work.

Do I need to rinse the sauerkraut?

No, unless you want a milder flavor. Draining is enough for most recipes.

Can I use canned potatoes?

Fresh potatoes are best for texture, but canned can work in a pinch—add them near the end of cooking.

Is this recipe gluten-free?

Yes, as long as your sausage and broth are certified gluten-free.

Can I cook this in a slow cooker?

Yes—combine all ingredients and cook on low for 4–6 hours or until potatoes are tender.

What kind of potatoes should I use?

Yukon Gold or red potatoes hold their shape well, while Russet potatoes will break down more and create a creamier texture.

How can I make this dish vegetarian?

Use plant-based sausage and vegetable broth. Add extra veggies like mushrooms for depth.

Does sauerkraut need to be cooked?

It can be eaten raw, but cooking it mellows the flavor and blends it better with the sausage and potatoes.

Can I make this dish spicy?

Yes, use spicy sausage or add red pepper flakes or sliced jalapeños.

What should I serve with this meal?

It’s great on its own, or serve with crusty bread, mustard, or a side salad.

Conclusion

Sausage, Sauerkraut and Potatoes is a satisfying, no-fuss dish that brings together bold, classic flavors in a single pan. It’s a timeless recipe that’s easy to prepare, hearty enough for a full meal, and perfect for feeding a hungry family. Whether you’re honoring tradition or just looking for a cozy, comforting dinner, this dish always delivers.

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