18 Savory Sausage and Sauerkraut Recipes Delicious

Craving hearty, flavor-packed meals that come together with ease? Look no further than the dynamic duo of sausage and sauerkraut—whether you’re whipping up a quick weeknight dinner or cozying up with comfort food favorites. From skillet sensations to slow-cooked classics, these 18 savory recipes are sure to delight your taste buds. Ready to dig in? Let’s get cooking!

Classic Sausage and Sauerkraut Skillet

Every time I think about comfort food, my mind immediately goes to this Classic Sausage and Sauerkraut Skillet. It’s a dish that reminds me of chilly evenings and the simple joy of cooking something hearty and flavorful in just one pan.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb smoked sausage, sliced into 1/2-inch pieces
• 1 medium onion, thinly sliced
• 2 cups sauerkraut, drained (adjust to taste)
• 1 tsp caraway seeds (optional for extra flavor)
• 1/2 cup chicken broth
• 1 tbsp brown sugar (adjust to taste)
• 1 tbsp Dijon mustard

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add the sliced sausage and cook until browned on both sides, about 5 minutes total. Tip: Don’t overcrowd the pan to ensure even browning.
3. Remove the sausage from the skillet and set aside on a plate.
4. In the same skillet, add the sliced onion and cook until softened, about 3 minutes. Tip: Scrape up any browned bits from the sausage for extra flavor.
5. Stir in the sauerkraut and caraway seeds, cooking for another 2 minutes to blend the flavors.
6. Pour in the chicken broth, brown sugar, and Dijon mustard, stirring to combine. Bring the mixture to a simmer.
7. Return the sausage to the skillet, mixing well with the sauerkraut mixture. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld. Tip: Cover the skillet if you prefer a more tender sauerkraut.

For a dish that’s both tangy and sweet with a satisfying bite, this skillet is a winner. I love serving it over mashed potatoes or with a side of crusty bread to soak up all the delicious juices.

Slow Cooker Sausage and Sauerkraut Stew

Remember those chilly evenings when all you crave is something hearty and comforting? That’s exactly what inspired me to whip up this Slow Cooker Sausage and Sauerkraut Stew. It’s a dish that brings warmth to the table with minimal fuss, perfect for those busy days when you want dinner to practically cook itself.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces (kielbasa works great here)
• 4 cups sauerkraut, drained and rinsed (adjust to taste if you prefer less tang)
• 2 cups chicken broth (low-sodium recommended for better control over seasoning)
• 1 large onion, diced (yellow or white for sweetness)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp caraway seeds (optional, but they add a nice depth)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes. This step adds flavor, so don’t skip it!
2. Transfer the browned sausage to your slow cooker. In the same skillet, sauté the diced onion until translucent, about 3 minutes, then add to the slow cooker.
3. Add the sauerkraut, chicken broth, caraway seeds, and black pepper to the slow cooker. Stir to combine all ingredients evenly.
4. Cover and cook on low for 6 hours or high for 3 hours. The longer cooking time on low really melds the flavors together beautifully.
5. Give the stew a good stir before serving. Taste and adjust seasoning if necessary, though it’s unlikely you’ll need more salt thanks to the sausage and sauerkraut.

Perfect for those who love a dish with a bit of tang and heartiness, this stew’s flavors deepen beautifully over time. Serve it with a slice of crusty bread to soak up all the delicious juices, or over mashed potatoes for an extra comforting meal.

Sausage and Sauerkraut Stuffed Peppers

Just when I thought stuffed peppers couldn’t get any better, I stumbled upon this game-changing combination of sausage and sauerkraut. It’s a dish that brings back memories of my grandmother’s kitchen, where bold flavors and hearty meals were the norm. Trust me, once you try these, you’ll understand why they’ve become a staple in my home.

Ingredients

• 4 large bell peppers (any color, but I love the contrast of red and green)
• 1 lb Italian sausage (mild or hot, depending on your preference)
• 1 cup sauerkraut, drained (squeeze out excess liquid for the best texture)
• 1/2 cup cooked rice (white or brown, whatever you have on hand)
• 1/2 cup shredded mozzarella cheese (plus extra for topping)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp garlic powder (adjust to taste)
• Salt and pepper to taste (don’t skip, it brings all the flavors together)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Save the tops to chop and add to the filling for extra flavor.
3. In a skillet over medium heat, cook the Italian sausage until browned, breaking it into small pieces as it cooks. Drain any excess fat.
4. Stir in the sauerkraut, cooked rice, garlic powder, salt, and pepper into the skillet with the sausage. Cook for another 2 minutes to combine the flavors.
5. Stuff each bell pepper with the sausage and sauerkraut mixture, packing it down lightly. Top with extra mozzarella cheese.
6. Place the stuffed peppers in the prepared baking dish and bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Let the peppers cool for 5 minutes before serving. This allows the filling to set and makes them easier to handle.

Kicking back with one of these stuffed peppers, you’ll love the juicy crunch of the pepper against the savory, tangy filling. Serve them with a dollop of sour cream or a side of crusty bread to soak up any delicious juices that escape.

German-Style Sausage and Sauerkraut Casserole

Waking up to the crisp air of early summer mornings always puts me in the mood for something hearty yet simple to start the day. That’s when I turn to my German-Style Sausage and Sauerkraut Casserole, a dish that brings together the tangy punch of sauerkraut with the rich, comforting flavors of sausage, all baked to perfection. It’s a recipe that reminds me of my grandmother’s kitchen, where every meal was an opportunity to gather and share stories.

Ingredients

• 1 lb German-style sausage, sliced (kielbasa works great too)
• 4 cups sauerkraut, drained (reserve some juice for flavor)
• 1 large onion, thinly sliced (yellow or white for sweetness)
• 2 tbsp butter (or any neutral oil)
• 1 tsp caraway seeds (optional for extra flavor)
• 1/2 cup chicken broth (low sodium preferred)
• 1 tbsp brown sugar (adjust to taste)
• 1/2 tsp black pepper (freshly ground is best)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the butter and sauté the onion until translucent, about 5 minutes.
3. Add the sliced sausage to the skillet and cook until lightly browned, stirring occasionally, about 5 minutes.
4. Stir in the sauerkraut, caraway seeds, brown sugar, and black pepper, mixing well to combine all the flavors.
5. Pour the chicken broth over the mixture, bringing it to a simmer. Let it cook for about 5 minutes to meld the flavors.
6. Transfer the mixture to a baking dish, spreading it evenly. Bake uncovered for 25 minutes, or until the top is slightly crispy.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to settle.

Perfectly balanced between tangy and savory, this casserole has a delightful texture contrast between the crispy edges and the tender sauerkraut. Serve it with a side of crusty bread to soak up all the delicious juices, or atop a bed of mashed potatoes for an even heartier meal.

Sausage and Sauerkraut Pizza with Caramelized Onions

Over the years, I’ve discovered that the best meals come from combining simple ingredients with a bit of creativity. This Sausage and Sauerkraut Pizza with Caramelized Onions is a testament to that, blending tangy, savory, and sweet flavors in every bite. It’s a dish that reminds me of cozy evenings and the joy of experimenting in the kitchen.

Ingredients

• 1 pre-made pizza dough (or homemade if you’re feeling adventurous)
• 1/2 cup sauerkraut, drained (squeeze out excess liquid for a crispier crust)
• 1/2 lb sausage, casings removed (Italian or bratwurst works great)
• 1 large onion, thinly sliced (for caramelizing)
• 1 tbsp olive oil (or any neutral oil)
• 1 cup shredded mozzarella cheese (adjust to taste)
• 1/4 cup grated Parmesan cheese (for a nutty flavor)
• 1 tsp sugar (helps in caramelizing the onions)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 475°F (245°C) to ensure a crispy crust.
2. Heat olive oil in a pan over medium heat, add sliced onions, sugar, salt, and pepper. Cook for 15-20 minutes, stirring occasionally, until onions are golden brown and caramelized.
3. While onions cook, brown the sausage in a separate pan over medium heat, breaking it into small pieces, for about 8-10 minutes until fully cooked.
4. Roll out the pizza dough on a floured surface to your desired thickness, then transfer to a baking sheet or pizza stone.
5. Spread the caramelized onions evenly over the dough, followed by the cooked sausage, sauerkraut, mozzarella, and Parmesan cheese.
6. Bake in the preheated oven for 12-15 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
7. Let the pizza cool for a couple of minutes before slicing to allow the toppings to set.

How the tanginess of the sauerkraut cuts through the richness of the sausage and cheese makes this pizza unforgettable. Serve it with a cold beer or a crisp salad to round out the meal perfectly.

Sausage and Sauerkraut Soup with Potatoes

Gathering around the kitchen table with a steaming bowl of soup is one of my favorite ways to unwind after a long day. This Sausage and Sauerkraut Soup with Potatoes is a hearty, comforting dish that brings a little bit of German tradition into your home, with a twist that’s all my own. It’s the perfect blend of tangy, savory, and slightly sweet flavors that come together in a symphony of comfort.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb smoked sausage, sliced into 1/2-inch pieces (kielbasa works great)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (low sodium preferred)
• 2 cups sauerkraut, drained and rinsed (adjust to taste)
• 3 medium potatoes, peeled and diced into 1/2-inch cubes
• 1 tsp caraway seeds (optional for extra flavor)
• 1/2 tsp black pepper (adjust to taste)
• 1/2 cup heavy cream (for a richer soup, optional)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the sliced sausage and cook until lightly browned, about 5 minutes, stirring occasionally.
3. Add the diced onion and minced garlic to the pot, cooking until the onion is translucent, about 3 minutes.
4. Pour in the chicken broth, then add the sauerkraut, potatoes, caraway seeds, and black pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 20 minutes, or until the potatoes are tender.
6. Stir in the heavy cream if using, and heat through for another 2 minutes. Taste and adjust seasoning if necessary.

Here’s the thing about this soup: the sauerkraut gives it a delightful tanginess that’s balanced by the creaminess of the potatoes and the richness of the sausage. Serve it with a slice of crusty bread for dipping, and you’ve got a meal that’s both satisfying and full of flavor.

Grilled Sausage and Sauerkraut Sandwiches

Kicking off the grilling season with a bang, I’ve got a recipe that’s as hearty as it is simple. There’s something about the smoky char of sausages paired with the tangy crunch of sauerkraut that just screams summer to me. Let’s dive into making these Grilled Sausage and Sauerkraut Sandwiches that are sure to be a hit at your next backyard bash.

Ingredients

• 4 bratwurst sausages (or your favorite type, but bratwurst works best here)
• 1 cup sauerkraut (drained, but not rinsed, to keep that tangy flavor)
• 4 hoagie rolls (toasted lightly for that perfect crunch)
• 2 tbsp mustard (yellow or Dijon, depending on your preference)
• 1 tbsp olive oil (or any neutral oil, for grilling)
• 1/2 tsp caraway seeds (optional, but they add a nice depth to the sauerkraut)

Instructions

1. Preheat your grill to medium-high heat, about 375°F, ensuring it’s clean and lightly oiled to prevent sticking.
2. While the grill heats, toss the sauerkraut with caraway seeds if using, and set aside. This little step adds an aromatic touch that elevates the dish.
3. Place the sausages on the grill, turning occasionally, until they’re evenly charred and reach an internal temperature of 160°F, about 10-12 minutes total.
4. During the last 2 minutes of grilling, split the hoagie rolls and toast them on the grill until they’re just golden and have those lovely grill marks.
5. To assemble, spread a thin layer of mustard on each toasted roll, add a grilled sausage, and top generously with the prepared sauerkraut.

Unbelievably simple, yet the flavors are anything but. The juicy sausages with their smoky exterior paired with the crisp, tangy sauerkraut and the slight bite of mustard make every bite a delight. Try serving these with a side of sweet potato fries for a meal that’s sure to satisfy.

Sausage and Sauerkraut Pierogi Bake

Finally, a dish that combines the heartiness of sausage with the tangy kick of sauerkraut, all wrapped up in the comforting embrace of pierogi. I stumbled upon this combination during a chilly evening when I was craving something warm and satisfying, and it’s been a staple in my kitchen ever since.

Ingredients

• 1 package (16 oz) frozen pierogi (potato and cheese filled work great)
• 1 lb smoked sausage, sliced into 1/2-inch pieces (kielbasa is my go-to)
• 2 cups sauerkraut, drained (squeeze out excess liquid for better texture)
• 1/2 cup sour cream (for serving, optional but recommended)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp caraway seeds (adds a nice earthy flavor)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. Arrange the frozen pierogi in a single layer at the bottom of the prepared baking dish. No need to thaw them first—they’ll cook perfectly in the oven.
3. In a large skillet over medium heat, warm the olive oil and add the sliced sausage. Cook for about 5 minutes, or until the sausage starts to brown slightly.
4. Add the sauerkraut, caraway seeds, and black pepper to the skillet with the sausage. Stir well to combine and cook for another 2 minutes to let the flavors meld.
5. Spread the sausage and sauerkraut mixture evenly over the pierogi in the baking dish.
6. Cover the dish with aluminum foil and bake for 25 minutes. Then, remove the foil and bake for an additional 10 minutes to let the top get a bit crispy.
7. Serve hot with a dollop of sour cream on top for that creamy contrast to the tangy sauerkraut.

This bake turns out wonderfully hearty with the pierogi becoming tender inside while the edges crisp up slightly. The sauerkraut and sausage offer a robust flavor that’s perfectly balanced by the creamy pierogi filling. Try serving it with a side of pickles for an extra tangy bite!

Sausage and Sauerkraut Breakfast Hash

Zesty mornings call for something hearty and flavorful to kickstart the day, and that’s exactly what this Sausage and Sauerkraut Breakfast Hash is all about. I remember the first time I whipped this up on a chilly autumn morning; the aroma of sizzling sausage and tangy sauerkraut filled the kitchen, promising a delicious start to the day.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 lb breakfast sausage, casings removed (spicy or mild, your choice)
• 2 cups sauerkraut, drained (squeeze out excess liquid for better texture)
• 1 large potato, diced into 1/2-inch cubes (Yukon Gold works great for its buttery texture)
• 1/2 tsp smoked paprika (adds a nice depth of flavor)
• Salt and pepper (adjust to taste)
• 2 large eggs (fresh eggs will give the best results)
• 1 tbsp chopped fresh parsley (for garnish, optional)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the breakfast sausage to the skillet, breaking it apart with a spatula. Cook until browned and no longer pink, about 5-7 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Add the diced potatoes to the skillet, stirring to combine with the sausage. Cook until the potatoes are golden and tender, about 10 minutes, stirring occasionally. Tip: Covering the skillet for the first 5 minutes helps the potatoes cook faster.
4. Stir in the sauerkraut and smoked paprika, cooking for another 2-3 minutes until everything is heated through. Season with salt and pepper to taste.
5. Make two wells in the hash and crack an egg into each. Cover the skillet and cook until the eggs are set to your liking, about 3-4 minutes for runny yolks. Tip: For firmer yolks, cook an additional 1-2 minutes.
6. Garnish with chopped parsley before serving.

Savory with a perfect balance of tanginess from the sauerkraut and richness from the sausage, this hash is a textural delight with crispy edges and soft centers. Serve it straight from the skillet for a rustic presentation, or plate it up with a side of toasted sourdough for dipping into those glorious egg yolks.

Sausage and Sauerkraut Stuffed Cabbage Rolls

Perfect for those chilly evenings when you’re craving something hearty and comforting, these Sausage and Sauerkraut Stuffed Cabbage Rolls have become a staple in my kitchen. I remember the first time I made them; the aroma filled the house, and my family knew dinner was going to be something special.

Ingredients

• 1 large head of cabbage (look for one with large, flexible leaves)
• 1 lb ground sausage (I prefer a mild Italian, but any flavor works)
• 1 cup sauerkraut, drained (squeeze out excess liquid for the best texture)
• 1/2 cup cooked white rice (leftovers are perfect here)
• 1 small onion, finely diced (about 1/2 cup)
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch)
• 1 tsp caraway seeds (optional, but they add a nice depth)
• 1 cup tomato sauce (homemade or store-bought, your choice)
• 1/2 cup chicken broth (low sodium preferred)
• Salt and pepper to taste (start with 1/4 tsp each)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Bring a large pot of water to a boil. Carefully remove the core from the cabbage and submerge the whole head in the boiling water for about 3 minutes, or until the outer leaves are soft and pliable. Remove and let cool slightly, then gently peel off 12 large leaves.
3. In a skillet over medium heat, cook the sausage, onion, and garlic until the sausage is no longer pink, about 5 minutes. Drain any excess fat.
4. Stir in the sauerkraut, rice, and caraway seeds into the sausage mixture. Season with salt and pepper.
5. Place about 1/4 cup of the filling onto the center of each cabbage leaf. Fold in the sides and roll up tightly, placing seam side down in the prepared baking dish.
6. Pour the tomato sauce and chicken broth over the rolls, covering them evenly.
7. Cover the dish with foil and bake for 45 minutes. Then, remove the foil and bake for an additional 15 minutes, or until the sauce is bubbly and the rolls are heated through.
8. Let them rest for 5 minutes before serving. This allows the flavors to meld together beautifully.

The rolls come out tender with a slight bite from the sauerkraut, and the sausage adds a rich, savory flavor that’s perfectly balanced by the tangy tomato sauce. Serve them with a dollop of sour cream and a sprinkle of fresh dill for an extra touch of comfort.

Sausage and Sauerkraut Flatbread with Mustard Drizzle

Nothing says comfort food to me quite like the combination of sausage and sauerkraut, especially when it’s piled high on a crispy flatbread and drizzled with a tangy mustard sauce. I stumbled upon this combo during a late-night fridge raid, and it’s been a favorite ever since. Perfect for those evenings when you want something hearty without spending hours in the kitchen.

Ingredients

• 1 pre-made flatbread (or your favorite pizza dough rolled thin)
• 1 cup cooked sausage, sliced (I prefer spicy Italian, but any will do)
• 1/2 cup sauerkraut, drained (squeeze out excess liquid for a crispier flatbread)
• 1/4 cup shredded mozzarella cheese (for that perfect melt)
• 2 tbsp mustard (Dijon adds a nice kick, but yellow mustard works too)
• 1 tbsp honey (to balance the tanginess, adjust to taste)
• 1 tbsp olive oil (or any neutral oil for brushing)

Instructions

1. Preheat your oven to 400°F (200°C) and place a baking sheet inside to heat up—this ensures a crispy bottom.
2. Brush the flatbread lightly with olive oil to prevent sogginess and enhance crispiness.
3. Evenly distribute the sliced sausage and sauerkraut over the flatbread, leaving a small border for the crust.
4. Sprinkle the shredded mozzarella cheese over the toppings, covering them lightly.
5. Bake on the preheated baking sheet for 10-12 minutes, or until the edges are golden and the cheese is bubbly.
6. While the flatbread bakes, whisk together the mustard and honey in a small bowl until smooth.
7. Once out of the oven, drizzle the mustard sauce over the flatbread using a spoon or squeeze bottle for even distribution.

Let this flatbread cool for a minute before slicing to let the flavors meld together. The contrast between the crispy crust, savory sausage, tangy sauerkraut, and sweet mustard drizzle is irresistible. Leftovers? They make a surprisingly great breakfast with a fried egg on top.

Sausage and Sauerkraut Shepherd’s Pie

Kicking off the week with a dish that’s close to my heart, this Sausage and Sauerkraut Shepherd’s Pie is a twist on the classic that brings a tangy, savory flavor to your dinner table. It’s a recipe born out of a happy accident when I ran out of ground beef but had some sausages lying around—now it’s a family favorite.

Ingredients

• 1 lb smoked sausage, sliced (kielbasa works great)
• 2 cups sauerkraut, drained (squeeze out excess liquid for better texture)
• 4 cups mashed potatoes (homemade or store-bought, warmed)
• 1 cup shredded cheddar cheese (sharp for more flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 tsp caraway seeds (optional, but adds a nice depth)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Heat olive oil in a large skillet over medium heat, then add the sliced sausage. Cook until lightly browned, about 5 minutes, stirring occasionally.
3. Add the drained sauerkraut and caraway seeds to the skillet. Stir to combine and cook for another 3 minutes, allowing the flavors to meld.
4. Transfer the sausage and sauerkraut mixture to a baking dish, spreading it evenly across the bottom.
5. Spread the warmed mashed potatoes over the sausage mixture, using a spatula to smooth the top.
6. Sprinkle the shredded cheddar cheese evenly over the mashed potatoes.
7. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
8. Let the pie sit for 5 minutes before serving to allow the layers to set.

Combining the creamy mashed potatoes with the tangy sauerkraut and smoky sausage creates a comforting dish with layers of flavor. Serve it with a side of pickles or a crisp green salad to cut through the richness.

Sausage and Sauerkraut Pasta Bake

Perfect for those chilly evenings when you’re craving something hearty yet easy to whip up, this Sausage and Sauerkraut Pasta Bake has become a staple in my kitchen. It’s a dish that beautifully marries the tanginess of sauerkraut with the richness of sausage, all baked into a comforting pasta casserole.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces (kielbasa works great)
• 2 cups sauerkraut, drained (squeeze out excess liquid for better texture)
• 8 oz penne pasta (or any short pasta you have on hand)
• 1 cup heavy cream (for a lighter version, half-and-half can be used)
• 1 cup shredded mozzarella cheese (feel free to mix in some cheddar for extra flavor)
• 1 tbsp olive oil (or any neutral oil)
• 1 tsp caraway seeds (optional, but they add a nice depth)
• Salt and pepper to taste (start with 1/2 tsp salt and adjust)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. Bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente, about 8-10 minutes. Drain and set aside.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the sliced sausage and cook until lightly browned, about 5 minutes.
4. Stir in the sauerkraut and caraway seeds, cooking for another 2-3 minutes to blend the flavors.
5. Reduce the heat to low and pour in the heavy cream, stirring gently to combine. Let it simmer for 2 minutes to thicken slightly.
6. Combine the cooked pasta with the sausage and sauerkraut mixture in the skillet, tossing to ensure everything is evenly coated.
7. Transfer the mixture to the prepared baking dish and sprinkle the shredded mozzarella evenly over the top.
8. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.

Velvety and rich, this bake offers a delightful contrast between the creamy pasta and the tangy sauerkraut. Serve it straight from the oven with a side of crusty bread to soak up all the deliciousness, or pair it with a crisp green salad for a lighter meal.

Sausage and Sauerkraut Stuffed Mushrooms

Sometimes, the best dishes come from experimenting with what’s left in the fridge. That’s exactly how these Sausage and Sauerkraut Stuffed Mushrooms came to be—a happy accident that’s now a staple at my gatherings. They’re the perfect bite-sized blend of savory, tangy, and utterly delicious.

Ingredients

• 12 large white mushrooms (look for ones with deep caps for more filling)
• 1/2 pound ground sausage (mild or spicy, depending on your preference)
• 1/2 cup sauerkraut, drained (squeeze out excess liquid for best results)
• 1/4 cup cream cheese, softened (makes the filling extra creamy)
• 1 tbsp olive oil (or any neutral oil for sautéing)
• 1/4 tsp garlic powder (adds a nice depth of flavor)
• Salt and pepper (just a pinch to season)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper for easy cleanup.
2. Clean the mushrooms with a damp paper towel, remove the stems, and set the caps aside. Finely chop the stems.
3. Heat olive oil in a skillet over medium heat. Add the chopped mushroom stems and sauté until soft, about 3 minutes.
4. Add the ground sausage to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes.
5. Stir in the sauerkraut, cream cheese, and garlic powder until well combined. Season with salt and pepper.
6. Spoon the mixture into the mushroom caps, pressing down lightly to pack the filling.
7. Bake for 20 minutes, or until the mushrooms are tender and the tops are slightly golden.

Perfectly golden on top with a juicy, flavorful center, these stuffed mushrooms are a crowd-pleaser. Try serving them on a bed of greens for a pop of color, or as is for a simple, elegant appetizer.

Sausage and Sauerkraut Quiche with Cheddar Crust

Yesterday, I found myself craving something hearty yet slightly tangy for brunch, and that’s when the idea of a Sausage and Sauerkraut Quiche with Cheddar Crust came to mind. It’s the perfect dish to bridge the gap between breakfast and lunch, especially when you’re in the mood for something savory.

Ingredients

• 1 pre-made pie crust (or homemade if you’re feeling ambitious)
• 1 cup shredded cheddar cheese (sharp cheddar adds a nice bite)
• 1/2 lb sausage (I prefer mild, but spicy works too)
• 1 cup sauerkraut, drained (squeeze out excess liquid for a crispier quiche)
• 4 large eggs (room temperature blends better)
• 1 cup heavy cream (half-and-half can substitute in a pinch)
• 1/2 tsp salt (adjust based on the saltiness of your sausage and sauerkraut)
• 1/4 tsp black pepper (freshly ground tastes best)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Press the pie crust into a 9-inch pie dish, then sprinkle the cheddar cheese evenly over the bottom. This creates a flavorful barrier that prevents the crust from getting soggy.
3. In a skillet over medium heat, cook the sausage until it’s no longer pink, about 5-7 minutes. Breaking it into small pieces as it cooks ensures even distribution in the quiche.
4. Spread the cooked sausage and drained sauerkraut over the cheese layer in the pie crust.
5. In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined. Pour this mixture over the sausage and sauerkraut.
6. Bake the quiche for 35-40 minutes, or until the center is set and the top is golden brown. A knife inserted into the center should come out clean.
7. Let the quiche cool for 5 minutes before slicing. This resting period helps the layers set, making for cleaner slices.

Out of the oven, this quiche boasts a delightful contrast between the creamy filling and the crispy, cheesy crust. Serve it with a side of fresh greens or a dollop of sour cream for an extra tangy kick.

Sausage and Sauerkraut Tacos with Spicy Slaw

Last weekend, I stumbled upon the most unexpected yet delicious fusion at a local food truck—Sausage and Sauerkraut Tacos with Spicy Slaw. It was a game-changer, and I knew I had to recreate it at home, adding my own twist to the recipe.

Ingredients

• 1 lb smoked sausage, sliced into 1/2-inch pieces (kielbasa works great too)
• 2 cups sauerkraut, drained (squeeze out excess liquid for better texture)
• 1 cup mayonnaise (or Greek yogurt for a lighter option)
• 2 tbsp hot sauce (adjust to taste)
• 1 tbsp honey (balances the heat)
• 2 cups shredded cabbage (green or purple for color)
• 1/2 cup shredded carrots (adds sweetness and crunch)
• 8 small flour tortillas (warmed for best texture)
• 2 tbsp vegetable oil (or any neutral oil)
• 1 tsp garlic powder (for extra flavor)

Instructions

1. Heat vegetable oil in a large skillet over medium heat. Add sliced sausage and cook until browned, about 5 minutes, stirring occasionally.
2. Add sauerkraut and garlic powder to the skillet. Cook for another 3 minutes, until heated through. Remove from heat and set aside.
3. In a large bowl, mix mayonnaise, hot sauce, and honey until well combined. This is your spicy slaw dressing.
4. Add shredded cabbage and carrots to the bowl with the dressing. Toss until evenly coated. Let it sit for 5 minutes to allow flavors to meld.
5. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable.
6. Assemble the tacos by placing a generous amount of the sausage and sauerkraut mixture on each tortilla, then top with the spicy slaw.

Zesty and tangy, these tacos are a perfect blend of flavors and textures. Serve them with extra hot sauce on the side for those who dare to turn up the heat. The crunch of the slaw against the soft tortilla and savory sausage is simply irresistible.

Sausage and Sauerkraut Stuffed Acorn Squash

Craving something hearty yet slightly tangy to warm up these cooler evenings? I recently stumbled upon this delightful combination of sausage and sauerkraut stuffed into acorn squash, and it’s been a game-changer for my autumn dinners. It’s the perfect blend of savory, sweet, and tangy, with a texture that’s simply irresistible.

Ingredients

• 2 medium acorn squashes (look for ones that stand flat when halved)
• 1 tbsp olive oil (or any neutral oil)
• 1 lb Italian sausage (mild or hot, depending on your preference)
• 1 cup sauerkraut (drained but not rinsed, to keep the tang)
• 1/2 cup shredded mozzarella cheese (for a gooey finish)
• 1/4 tsp black pepper (adjust to taste)

Instructions

1. Preheat your oven to 400°F (200°C). This ensures a perfectly roasted squash.
2. Cut the acorn squashes in half from stem to bottom and scoop out the seeds. A spoon works great for this.
3. Brush the inside of each squash half with olive oil and place them cut-side down on a baking sheet. Roast for 25 minutes until the flesh is fork-tender.
4. While the squash roasts, brown the Italian sausage in a skillet over medium heat, breaking it into small pieces as it cooks. Tip: Don’t drain the fat; it adds flavor.
5. Once the sausage is cooked, stir in the sauerkraut and black pepper. Cook for another 2 minutes to blend the flavors.
6. Flip the roasted squash halves cut-side up. Divide the sausage and sauerkraut mixture among them, then top with mozzarella cheese.
7. Return to the oven for 10 minutes, or until the cheese is bubbly and slightly golden. Tip: For extra browning, broil for the last 2 minutes.

Finally, the moment of truth. The squash should be tender enough to scoop with a spoon, with the cheese creating a deliciously sticky layer over the flavorful filling. Serve it as a standalone meal or alongside a crisp green salad for a bit of freshness.

Sausage and Sauerkraut Chowder with Bacon

Remember those chilly evenings when all you crave is something hearty and comforting? That’s exactly what inspired me to whip up this Sausage and Sauerkraut Chowder with Bacon. It’s a dish that brings warmth to the table and smiles to faces, perfect for those nights when you need a little extra comfort.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 4 slices bacon, chopped (for that crispy texture)
• 1 lb smoked sausage, sliced (kielbasa works great too)
• 1 medium onion, diced (yellow or white for sweetness)
• 2 cloves garlic, minced (fresh is best)
• 4 cups chicken broth (low sodium preferred)
• 2 cups sauerkraut, drained (rinse if you prefer less tang)
• 1 cup heavy cream (for richness, half-and-half can substitute)
• 1 tsp caraway seeds (optional, but adds depth)
• Salt and pepper to taste (adjust as you go)

Instructions

1. Heat olive oil in a large pot over medium heat. Add bacon and cook until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. In the same pot, add sliced sausage and cook until browned, about 5 minutes. Remove and set aside with the bacon.
3. Add diced onion to the pot and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for another minute until fragrant.
4. Pour in chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
5. Stir in sauerkraut and caraway seeds. Bring to a simmer and cook for 10 minutes to meld the flavors.
6. Reduce heat to low. Stir in heavy cream and the reserved sausage and bacon. Simmer gently for another 5 minutes. Avoid boiling to prevent the cream from separating.
7. Season with salt and pepper to taste. Remember, the bacon and sausage add saltiness, so taste before adding more.

Velvety and rich, this chowder is a delightful mix of smoky, tangy, and creamy flavors. Serve it with a slice of crusty bread to soak up every last drop, or top with extra crispy bacon for an added crunch.

Conclusion

With 18 savory sausage and sauerkraut recipes, there’s something here for every home cook to love! Whether you’re craving classic comfort food or a fresh twist, these dishes are sure to satisfy. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup on Pinterest so others can enjoy these delicious meals too. Happy cooking!