Braised Sauerkraut with Sausages

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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.

4.3

(17)

Updated : 04 June, 2025

Easy

Ingredients

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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

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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.

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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.

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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.

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Step 9

Serve the braised cabbage and sausage hot, garnished with fresh herbs. Enjoy your meal!