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

This hearty one-pan dish brings together smoky sausage and tangy sauerkraut for a flavor-packed meal that’s ready in under 30 minutes.

Ingredients:

• 1 tbsp olive oil
• 1 lb smoked sausage (kielbasa or bratwurst), sliced into ½-inch rounds
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1 tsp caraway seeds
• 1 tsp brown sugar
• ½ tsp black pepper
• 1 (16 oz) jar sauerkraut, drained but not rinsed
• ½ cup low-sodium chicken broth
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the sliced sausage and cook for 4–5 minutes until browned. Transfer to a plate.
2. In the same skillet, add the onion and cook for 3 minutes until softened. Stir in the garlic, 1 tsp caraway seeds, 1 tsp brown sugar, and ½ tsp black pepper; cook for 1 minute until fragrant.
3. Add the sauerkraut, ½ cup chicken broth, and 1 tbsp Dijon mustard. Stir well, scraping up any browned bits. Return the sausage to the skillet and simmer for 10 minutes, stirring occasionally, until the liquid reduces slightly.
4. Garnish with 2 tbsp parsley and serve warm.

The caraway seeds and mustard add a subtle depth to the tangy sauerkraut, while the browned sausage keeps every bite satisfyingly smoky.

Tip: For extra richness, stir in a pat of butter at the end!

Slow Cooker Sausage and Sauerkraut Stew

This hearty stew combines smoky sausage with tangy sauerkraut for a cozy, hands-off meal that practically cooks itself.

Ingredients

• 1 lb smoked kielbasa sausage, sliced into 1/2-inch rounds
• 4 cups sauerkraut, drained but not rinsed
• 2 medium Yukon Gold potatoes, diced
• 1 medium onion, thinly sliced
• 2 cups low-sodium chicken broth
• 2 tbsp whole-grain mustard
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• 1/2 tsp black pepper
• 1 bay leaf

Instructions

1. Layer sausage, sauerkraut, potatoes, and onion in a 6-quart slow cooker.
2. Whisk together chicken broth, whole-grain mustard, brown sugar, caraway seeds, and black pepper. Pour over ingredients in the slow cooker. Add bay leaf.
3. Cover and cook on LOW for 6 hours or HIGH for 3 hours, until potatoes are fork-tender.
4. Discard bay leaf before serving.

The magic here is how the sauerkraut mellows into a silky, savory base while infusing the potatoes with its bright flavor—no pre-browning required!

Tip: Serve with crusty rye bread to soak up the tangy broth.

Sausage and Sauerkraut Stuffed Peppers

These hearty stuffed peppers combine smoky sausage and tangy sauerkraut for a flavor-packed meal that’s as easy as it is satisfying.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 lb sweet Italian sausage, casings removed
• 1 cup sauerkraut, drained
• 1/2 cup cooked white rice
• 1/4 cup grated Parmesan cheese
• 1 tsp caraway seeds
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1/2 cup chicken broth

Instructions:

1. Preheat oven to 375°F. Lightly grease a baking dish with olive oil and arrange peppers cut-side up.
2. Heat olive oil in a skillet over medium heat. Cook sausage, breaking it into crumbles, until browned (5–6 minutes). Drain excess fat.
3. Stir in sauerkraut, cooked rice, caraway seeds, garlic powder, and black pepper. Cook for 2 minutes, then remove from heat and fold in Parmesan.
4. Spoon filling into peppers, packing gently. Pour chicken broth into the baking dish around the peppers.
5. Bake uncovered for 30–35 minutes until peppers are tender and filling is lightly browned on top.

The caraway seeds add a subtle earthy note that ties the sausage and sauerkraut together beautifully—no heavy sauce needed!

Tip: For extra crispiness, broil the stuffed peppers for 2–3 minutes at the end.

German-Style Sausage and Sauerkraut Casserole

This German-Style Sausage and Sauerkraut Casserole is a hearty, tangy one-pan wonder that brings Oktoberfest vibes straight to your weeknight dinner table.

• 1 lb smoked German sausage (kielbasa or bratwurst), sliced into 1/2-inch rounds
• 4 cups sauerkraut, drained but not rinsed
• 1 large yellow onion, thinly sliced
• 2 tbsp unsalted butter
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• 1/2 tsp black pepper
• 1/2 cup chicken broth
• 1 cup shredded Swiss cheese
• 1 tbsp chopped fresh parsley (for garnish)

1. Preheat oven to 375°F. In a large oven-safe skillet, melt 2 tbsp unsalted butter over medium heat. Add 1 large yellow onion and cook for 5 minutes until softened.
2. Stir in 4 cups sauerkraut, 1 tbsp brown sugar, 1 tsp caraway seeds, and 1/2 tsp black pepper. Cook for 2 minutes to meld flavors.
3. Add sausage rounds and toss to combine. Pour in 1/2 cup chicken broth, then simmer for 5 minutes.
4. Sprinkle 1 cup shredded Swiss cheese evenly over the top. Transfer skillet to the oven and bake for 15 minutes until bubbly and golden.
5. Garnish with 1 tbsp chopped fresh parsley before serving.

The magic here? The sauerkraut’s tang balances the richness of the sausage and cheese, while caraway seeds add that authentic German flair.

Tip: For extra crunch, broil for the last 2 minutes—just watch closely so the cheese doesn’t burn!

Sausage and Sauerkraut Pizza with Caramelized Onions

This hearty pizza combines tangy sauerkraut, savory sausage, and sweet caramelized onions for a flavor-packed twist on a classic.

Ingredients:

• 1 lb pizza dough (store-bought or homemade)
• 1/2 lb Italian sausage, casings removed
• 1 cup sauerkraut, drained and squeezed dry
• 1 large yellow onion, thinly sliced
• 1 tbsp olive oil
• 1 tsp brown sugar
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Gruyère cheese
• 1 tbsp whole-grain mustard
• 1/2 tsp caraway seeds
• 1/4 tsp black pepper

Instructions:

1. Caramelize the onions: Heat 1 tbsp olive oil in a skillet over medium-low. Add sliced onion and 1 tsp brown sugar. Cook, stirring occasionally, for 20 minutes until deep golden.
2. Preheat & prep: Preheat oven to 450°F. Roll out pizza dough on a floured surface to a 12-inch round.
3. Brown the sausage: In the same skillet, cook sausage over medium heat, breaking it into crumbles, until no pink remains (6-8 minutes). Drain fat.
4. Assemble: Spread 1 tbsp whole-grain mustard over the dough. Top with mozzarella, Gruyère, sausage, caramelized onions, and sauerkraut. Sprinkle with 1/2 tsp caraway seeds and 1/4 tsp black pepper.
5. Bake: Transfer pizza to a parchment-lined baking sheet. Bake for 15-18 minutes until crust is golden and cheese bubbles.

The mustard and caraway seeds add a subtle depth that makes this pizza anything but ordinary—perfect for game day or a cozy night in.

Tip: For extra crunch, broil the pizza for 1-2 minutes at the end (watch closely!).

Sausage and Sauerkraut Soup with Potatoes

This hearty, tangy soup is like a warm hug in a bowl—packed with smoky sausage, tender potatoes, and just the right punch of sauerkraut.

Ingredients:

• 1 tbsp olive oil
• 1 lb smoked kielbasa sausage, sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 lb Yukon Gold potatoes, diced into ½-inch cubes
• 2 cups sauerkraut, drained (not rinsed)
• 1 tsp caraway seeds
• ½ tsp black pepper
• ½ cup heavy cream
• 1 tbsp chopped fresh dill (optional, for garnish)

Instructions:

1. In a large pot, heat 1 tbsp olive oil over medium heat. Add the sliced sausage and cook for 3–4 minutes until lightly browned. Remove with a slotted spoon and set aside.
2. In the same pot, add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Pour in the chicken broth, then add the potatoes, sauerkraut, 1 tsp caraway seeds, and ½ tsp black pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the potatoes are fork-tender.
4. Stir in the browned sausage and ½ cup heavy cream. Simmer for another 5 minutes to warm through. Taste and adjust seasoning if needed.
5. Ladle into bowls and garnish with fresh dill if using.

The cream mellows the tang of the sauerkraut while the caraway seeds add a subtle earthy note—perfect for balancing the richness of the sausage.

Tip: For extra depth, deglaze the pot with a splash of white wine after browning the sausage.

Grilled Sausage and Sauerkraut Sandwiches

These hearty sandwiches pack tangy sauerkraut and smoky grilled sausage into every bite—perfect for game day or a quick weeknight win.

Ingredients:

• 4 bratwurst or smoked sausages (about 1 lb total)
• 1 tbsp olive oil
• 1 small yellow onion, thinly sliced
• 1 cup sauerkraut, drained
• 1 tsp brown sugar
• 1/2 tsp caraway seeds
• 1 tbsp Dijon mustard
• 4 hoagie rolls, split
• 2 tbsp butter, softened

Instructions:

1. Preheat grill or grill pan to medium-high (400°F). Grill sausages, turning occasionally, for 12–15 minutes until charred and cooked through.
2. Meanwhile, heat olive oil in a skillet over medium. Add onion and cook for 5 minutes until softened. Stir in sauerkraut, brown sugar, and caraway seeds; cook for 3 more minutes.
3. Spread butter on cut sides of hoagie rolls and toast on the grill for 1–2 minutes until golden.
4. Slather Dijon mustard on rolls, then pile each with a sausage and a generous scoop of the sauerkraut mixture.

The caraway seeds add an earthy crunch to the tangy kraut, while the grilled rolls keep everything satisfyingly crisp. Tip: For extra richness, melt Swiss cheese over the sausages in the last 2 minutes of grilling.

Sausage and Sauerkraut Pierogi Bake

This Sausage and Sauerkraut Pierogi Bake is the ultimate comfort food mashup—chewy pierogi, smoky sausage, and tangy sauerraut come together in one cozy pan.

• 1 (16 oz) package frozen potato and cheese pierogi
• 12 oz smoked kielbasa sausage, sliced into ½-inch rounds
• 1 cup sauerkraut, drained
• 1 small yellow onion, thinly sliced
• 2 tbsp unsalted butter, melted
• 1 tsp caraway seeds
• ½ tsp garlic powder
• ½ cup shredded sharp cheddar cheese
• 2 tbsp chopped fresh parsley (for garnish)

1. Preheat oven to 400°F. Toss frozen pierogi, kielbasa, sauerkraut, and onion in a 9×13-inch baking dish. Drizzle with 2 tbsp melted butter and sprinkle with 1 tsp caraway seeds and ½ tsp garlic powder. Toss to coat.
2. Bake uncovered for 25 minutes, stirring halfway, until pierogi are tender and sausage is browned at the edges.
3. Sprinkle ½ cup cheddar cheese over the top and bake 5 more minutes until melted. Garnish with 2 tbsp parsley.

The magic here? The pierogi soak up the smoky sausage juices and tangy sauerkraut, making every bite rich and flavorful.

Tip: For extra crunch, broil for 1–2 minutes after adding the cheese (watch closely!).

Sausage and Sauerkraut Breakfast Hash

This hearty hash brings together smoky sausage, tangy sauerkraut, and crispy potatoes for a breakfast that’s packed with flavor and ready in under 30 minutes.

Ingredients:

• 1 lb smoked sausage, sliced into ½-inch rounds
• 2 cups diced Yukon Gold potatoes (½-inch cubes)
• 1 cup sauerkraut, drained
• 1 small yellow onion, diced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the sausage and cook for 4–5 minutes, stirring occasionally, until browned. Transfer to a plate.
2. Add the remaining 1 tbsp olive oil to the skillet. Toss in the potatoes, onion, smoked paprika, garlic powder, salt, and black pepper. Cook for 12–15 minutes, stirring occasionally, until the potatoes are golden and tender.
3. Stir in the sauerkraut and cooked sausage. Cook for another 2–3 minutes until everything is heated through.
4. Garnish with parsley and serve hot.

The tangy sauerkraut cuts through the richness of the sausage, while the smoked paprika adds a subtle depth that makes this dish irresistible.

Tip: For extra crispiness, press the hash down lightly with a spatula during the last few minutes of cooking.

Sausage and Sauerkraut Stuffed Cabbage Rolls

These hearty cabbage rolls pack a punch with tangy sauerkraut and savory sausage, all wrapped in tender leaves for a comforting bite.

Ingredients:

• 1 large head green cabbage (about 2 lbs)
• 1 lb ground pork sausage
• 1 cup sauerkraut, drained and chopped
• 1/2 cup cooked white rice
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp caraway seeds
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 (15 oz) can tomato sauce
• 1 tbsp brown sugar
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat oven to 375°F. Bring a large pot of water to boil. Core the cabbage and simmer for 5–7 minutes until leaves peel easily. Remove 12 large leaves and pat dry.
2. In a skillet over medium heat, cook the sausage, onion, and garlic until browned (about 8 minutes). Stir in the sauerkraut, rice, caraway seeds, smoked paprika, salt, and black pepper. Remove from heat.
3. Place 1/4 cup filling in the center of each cabbage leaf, fold sides inward, and roll tightly. Arrange seam-side down in a greased 9×13″ baking dish.
4. Whisk together the tomato sauce, brown sugar, and apple cider vinegar. Pour over rolls, cover with foil, and bake for 45 minutes. Uncover and bake 15 more minutes until bubbly.

The caraway seeds and sauerkraut add a bright, earthy depth that balances the richness of the sausage—no heavy gravy needed!

Tip: Save smaller cabbage leaves to line the baking dish and prevent sticking.

Sausage and Sauerkraut Flatbread with Mustard Drizzle

This hearty flatbread combines tangy sauerkraut, savory sausage, and a zesty mustard drizzle for a flavor-packed bite that’s perfect for game day or a cozy weeknight.

Ingredients:

• 1 lb pre-made pizza dough (thawed if frozen)
• 1 cup sauerkraut, drained and squeezed dry
• 8 oz cooked smoked sausage, thinly sliced
• 1 cup shredded mozzarella cheese
• 1/4 cup whole-grain mustard
• 2 tbsp honey
• 1 tbsp olive oil
• 1/2 tsp caraway seeds (optional)

Instructions:

1. Preheat oven to 425°F. Lightly grease a baking sheet with olive oil.
2. Roll out pizza dough into a 12-inch oval on a floured surface, then transfer to the baking sheet. Brush with 1 tbsp olive oil.
3. Spread sauerkraut evenly over the dough, leaving a 1-inch border. Top with sliced sausage and sprinkle with mozzarella.
4. Bake for 18–20 minutes until the crust is golden and the cheese is bubbly.
5. While baking, whisk together whole-grain mustard and honey in a small bowl.
6. Remove flatbread from the oven, drizzle with the mustard mixture, and sprinkle with caraway seeds (if using). Slice and serve warm.

The tangy sauerkraut and sweet-spicy mustard drizzle balance each other beautifully, while the crispy crust holds it all together. Tip: For extra crunch, broil the flatbread for 1–2 minutes after baking—just keep an eye on it!

Sausage and Sauerkraut Shepherd’s Pie

This hearty twist on classic shepherd’s pie swaps ground beef for savory sausage and tangy sauerkraut, creating a cozy, flavor-packed meal that’s perfect for chilly nights.

Ingredients:

• 1 lb ground pork sausage (mild or spicy)
• 1 cup sauerkraut, drained
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp caraway seeds
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1/2 cup beef broth
• 2 cups mashed potatoes (homemade or store-bought)
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Stir in garlic and cook for 30 seconds.
2. Add sausage, breaking it up with a spoon, and cook until browned, about 6–8 minutes. Stir in sauerkraut, caraway seeds, smoked paprika, and black pepper, cooking for 2 more minutes.
3. Pour in beef broth, scraping up any browned bits, and simmer for 3 minutes until slightly reduced. Transfer the mixture to a greased 9-inch pie dish.
4. Spread mashed potatoes evenly over the sausage mixture, then sprinkle with cheddar cheese. Bake for 20–25 minutes until bubbly and golden on top.

The tangy sauerkraut cuts through the richness of the sausage and cheese, while the caraway seeds add a subtle earthy crunch—every bite is a perfect balance.

Tip: For extra crispiness, broil the pie for the last 2–3 minutes (watch closely!).

Sausage and Sauerkraut Pasta Bake

This hearty pasta bake combines smoky sausage, tangy sauerkraut, and melty cheese for a cozy dinner that’s packed with bold flavors.

Ingredients:

• 12 oz penne pasta
• 1 lb smoked sausage, sliced into ½-inch rounds
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 cups sauerkraut, drained
• 1 tsp caraway seeds
• ½ tsp black pepper
• 1 cup chicken broth
• 1 cup sour cream
• 2 cups shredded Swiss cheese
• ¼ cup chopped fresh parsley

Instructions:

1. Preheat oven to 375°F. Cook penne according to package instructions until al dente; drain.
2. Heat olive oil in a large skillet over medium-high. Add sausage and onion; cook 5 minutes until sausage is browned. Stir in sauerkraut, caraway seeds, and black pepper; cook 2 more minutes.
3. Whisk together chicken broth and sour cream, then toss with cooked pasta, sausage mixture, and 1 cup Swiss cheese. Transfer to a greased 9×13-inch baking dish.
4. Sprinkle remaining 1 cup Swiss cheese on top. Bake 20 minutes until bubbly and golden. Garnish with parsley.

The caraway seeds add an earthy depth that balances the sauerkraut’s zing, while the sour cream keeps everything luxuriously creamy.

Tip: For extra crunch, broil the bake for 2–3 minutes at the end.

Sausage and Sauerkraut Stuffed Mushrooms

These savory bites pack a punch with tangy sauerkraut and juicy sausage, all tucked into tender mushroom caps for the ultimate party appetizer.

Ingredients:

• 20 large cremini mushrooms (about 1.5 inches wide), stems removed
• 1 tbsp olive oil
• 8 oz mild Italian sausage, casings removed
• 1/2 cup sauerkraut, drained and finely chopped
• 2 tbsp cream cheese, softened
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• 1/4 cup shredded mozzarella cheese
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Preheat oven to 375°F. Brush mushroom caps with 1 tbsp olive oil and arrange on a baking sheet, hollow side up.
2. In a skillet over medium heat, cook sausage, breaking it into crumbles, until browned (5–6 minutes). Drain excess fat.
3. Stir in sauerkraut, cream cheese, 1/4 tsp garlic powder, and 1/4 tsp black pepper. Cook for 1 minute until combined.
4. Spoon filling into mushroom caps, then top each with mozzarella. Bake for 18–20 minutes until cheese melts and mushrooms soften.
5. Sprinkle with parsley before serving warm.

The creamy, tangy filling contrasts perfectly with the earthy mushrooms, while the crispy cheese topping adds just the right crunch.

Tip: For extra zing, mix a pinch of caraway seeds into the filling—it’s a classic sauerkraut pairing!

Sausage and Sauerkraut Quiche with Cheddar Crust

This hearty quiche combines smoky sausage, tangy sauerkraut, and a sharp cheddar crust for a brunch-worthy dish that’s packed with flavor.

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup cold unsalted butter, cubed
• 3-4 tbsp ice water
• 1/2 lb smoked sausage, sliced into 1/4-inch rounds
• 1 cup sauerkraut, drained and squeezed dry
• 4 large eggs
• 1 cup whole milk
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp caraway seeds (optional)

Instructions

1. Make the crust: In a food processor, pulse flour, cheddar cheese, and butter until crumbly. Add ice water 1 tbsp at a time until dough comes together. Press into a 9-inch pie dish and chill for 15 minutes.
2. Pre-bake crust: Preheat oven to 375°F. Line crust with parchment, fill with pie weights, and bake for 12 minutes. Remove weights and bake 5 more minutes until lightly golden.
3. Cook sausage: In a skillet over medium heat, cook sausage until browned, about 5 minutes. Stir in sauerkraut and caraway seeds (if using) and cook 2 more minutes. Spread evenly in the crust.
4. Make filling: Whisk eggs, milk, salt, and pepper. Pour over sausage mixture.
5. Bake: Bake at 375°F for 30-35 minutes until the center is set and the top is golden. Let cool 10 minutes before slicing.

The cheddar crust adds a savory depth that pairs perfectly with the tangy sauerkraut and smoky sausage—no need for extra condiments!

Tip: For extra crispiness, pat the sauerkraut dry with a paper towel before cooking.

Sausage and Sauerkraut Tacos with Spicy Slaw

These Sausage and Sauerkraut Tacos with Spicy Slaw bring a zesty twist to taco night, combining smoky sausage, tangy kraut, and a crunchy kick of heat.

• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 tbsp olive oil
• 1 cup sauerkraut, drained
• 1 tsp caraway seeds
• 1/2 tsp smoked paprika
• 8 small flour tortillas, warmed
• 1 cup shredded purple cabbage
• 1/4 cup mayonnaise
• 1 tbsp hot sauce (like Cholula)
• 1 tsp honey
• 1/2 tsp garlic powder
• 1/4 tsp salt

1. Heat olive oil in a skillet over medium-high. Add sausage and cook for 5–6 minutes, turning occasionally, until browned. Stir in sauerkraut, caraway seeds, and smoked paprika; cook for 2 more minutes.
2. In a bowl, whisk mayonnaise, hot sauce, honey, garlic powder, and salt. Toss with shredded cabbage to coat.
3. Fill warm tortillas with sausage mixture and top with spicy slaw.

The caraway seeds in the kraut and the honey in the slaw balance the heat perfectly—every bite is a flavor explosion. Tip: For extra crunch, toast the tortillas in a dry skillet for 30 seconds per side.

Sausage and Sauerkraut Stuffed Acorn Squash

This hearty dish turns humble acorn squash into a savory, satisfying meal with a tangy-sweet kick from caramelized sauerkraut and sausage.

Ingredients:

• 2 medium acorn squash, halved and seeded
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 1/2 lb ground pork sausage
• 1 small yellow onion, diced
• 1 cup sauerkraut, drained
• 1 tbsp brown sugar
• 1/2 tsp caraway seeds
• 1/4 tsp black pepper
• 1/4 cup shredded Gruyère cheese

Instructions:

1. Preheat oven to 400°F. Brush squash halves with olive oil and sprinkle with 1/4 tsp salt. Place cut-side down on a baking sheet and roast for 25 minutes until tender.
2. Meanwhile, brown sausage in a skillet over medium heat, breaking it into crumbles. Add onion and cook for 3 minutes until soft. Stir in sauerkraut, brown sugar, caraway seeds, remaining 1/4 tsp salt, and black pepper. Cook for 5 minutes, stirring occasionally.
3. Flip roasted squash cut-side up. Divide sausage mixture among halves, top with Gruyère, and bake for 10 more minutes until cheese melts.

The caraway seeds add an earthy depth to the tangy sauerkraut, while the squash’s natural sweetness balances the savory sausage perfectly.

Tip: For extra crispiness, broil for the last 2 minutes—just watch the cheese doesn’t burn!

Sausage and Sauerkraut Chowder with Bacon

This hearty chowder blends smoky bacon, savory sausage, and tangy sauerkraut into a creamy, comforting bowl that’s packed with bold flavors.

Ingredients:

• 4 slices bacon, chopped
• 12 oz smoked sausage, sliced into ½-inch rounds
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 cups sauerkraut, drained
• 3 cups low-sodium chicken broth
• 1 cup heavy cream
• 1 tsp caraway seeds
• 1 tsp smoked paprika
• ½ tsp black pepper
• 1 tbsp Dijon mustard
• 2 tbsp chopped fresh parsley (for garnish)

Instructions:

1. In a large pot over medium heat, cook the bacon until crispy, about 5 minutes. Remove with a slotted spoon and set aside.
2. Add the sausage to the pot and brown for 4–5 minutes. Remove and set aside with the bacon.
3. Sauté the onion in the remaining fat until soft, about 3 minutes. Stir in the garlic and cook for 30 seconds.
4. Add the sauerkraut, chicken broth, heavy cream, caraway seeds, smoked paprika, black pepper, and Dijon mustard. Bring to a simmer and cook for 15 minutes, stirring occasionally.
5. Return the bacon and sausage to the pot. Simmer for another 5 minutes until heated through. Garnish with parsley.

The tangy sauerkraut cuts through the richness of the cream and sausage, while the caraway seeds add a subtle earthy note—perfect for a cozy night in.

Tip: For extra depth, deglaze the pot with a splash of beer before adding the broth.

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!