German Sausage and Sauerkraut

Sausage and Sauerkraut
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  • 55 mins
  • Prep: 15 mins,
  • Cook: 40 mins
  • Yield: Serves 4-6
Ratings (6)

You can use Kielbasa, Knackwurst, or Bratwurst for this hearty casserole recipe that's perfect for a cold winter night. This combination of sausages with vegetables and sauerkraut is really delicious, hearty, and warming.

Did you know that sauerkraut is very good for you? It is high in sodium, but it also contains lots of prebiotics, which are the nutrients that probiotics, the healthy bacteria you need, feed on. Rinsing the sauerkraut will help reduce the sodium level.

Serve this hearty recipe with a green salad tossed with a light and simple vinaigrette, with sliced mushrooms and grape tomatoes mixed in. A good red wine is a great accompaniment. For dessert, offer something sweet and light, such as gelato or sherbet drizzled with some balsamic vinegar.

What You'll Need

  • 1 red bell pepper, chopped
  • 1 red onion, chopped
  • 3 cloves garlic, minced
  • 2 tablespoons white wine vinegar or apple cider vinegar
  • 1 teaspoon caraway seeds
  • 1 tablespoons brown sugar
  • 1-1/2 pounds smoked fully cooked German sausage, sliced
  • 1 (16 ounce) jar sauerkraut, rinsed and drained

How to Make It

Preheat the oven to 350 degrees.

Combine the bell pepper, onion, garlic, white wine vinegar, caraway seeds, brown sugar, and the sliced sausage in a 2 1/2-quart casserole dish that has been lightly coated with cooking spray or oil and mix gently. Cover with the rinsed and drained sauerkraut.

Cover the dish with foil or the lid and bake at 350 degrees until heated through and bubbly, about 35 to 40 minutes.