Braised Sauerkraut with Sausages
Simple, hearty, and incredibly tasty – love at first bite! Braised sauerkraut with sausages is a great lunch or dinner option for the whole family. This affordable and easy recipe can be cooked in a Dutch oven, pot, or regular pan – whatever you have on hand.
Updated : 04 June, 2025
Easy
About 45 min.
Ingredients
500 grams
Sauerkraut
300 grams
Sausages
1
Onion
1
Carrot
50 grams
Garlic
2
Laurel leaf
2 tablespoon
Tomato paste
2 tablespoon
Vegetable oil
0.2 grams
Sugar
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
You can use either store-bought or homemade sauerkraut.
Step 2
If your sauerkraut has little carrot in it, add 1 fresh carrot grated on a large grater and mix it with the cabbage. I used homemade kraut with plenty of carrot, so I didn’t add extra.
Step 3
Peel the sausages from their casings and slice into rounds. Use any sausages you like, but keep in mind their flavor will affect the final dish. For a smokier taste, choose smoked sausages. For a milder dish, use classic options like milk or cream sausages.
Step 4
Peel the onion and slice it into half-rings.
Step 5
Heat vegetable oil in a Dutch oven or deep pan over medium heat. Add the onions and sausage slices. Fry, stirring for 2–3 minutes, until the sausages get a golden crust.
Step 6
Add the sauerkraut and sauté, stirring frequently, for another 3–5 minutes.
Step 7
Add tomato paste, salt, sugar, and ground pepper. Stir well and cook everything together for about 2 more minutes. You can substitute tomato paste with canned diced tomatoes or ketchup.
Step 8
Pour in hot water to cover the vegetables completely. Add bay leaves and place a whole peeled garlic head (with outer husk removed) in the center. Simmer on low heat until excess liquid evaporates.
Step 9
Serve the braised cabbage and sausage hot, garnished with fresh herbs. Enjoy your meal!