Hearty German Sausage and Sauerkraut

German sausage and sauerkraut recipe

​The Spruce

  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Servings: 4 to 6 servings
Nutritional Guidelines (per serving)
323 Calories
22g Fat
19g Carbs
14g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 323
% Daily Value*
Total Fat 22g 28%
Saturated Fat 8g 38%
Cholesterol 57mg 19%
Sodium 1185mg 52%
Total Carbohydrate 19g 7%
Dietary Fiber 4g 13%
Protein 14g
Calcium 84mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You can use kielbasa, knackwurst, or bratwurst in this hearty casserole recipe that's perfect for a cold winter night. Any type of smoked German sausage goes well in this combination with vegetables and sauerkraut is really delicious and warming. The sausages should be fully cooked and sliced before making this dish.


Click Play to See This Traditional German Sausage and Sauerkraut Recipe Come Together

Sauerkraut has its lovers and its haters. This traditional food is fermented cabbage with spices. It was a good way to preserve the vitamins and nutrients in cabbage through the winter. Sauerkraut is a great source of vitamin C and vitamin B-6, as well as iron and magnesium. It also adds fiber to your diet, with 4 grams per cup. While sauerkraut is high in sodium, you will rinse it in this recipe, which will lower that level.

The most recent buzz in favor of sauerkraut is that the fermentation process produces lots of probiotics and prebiotics, which help ensure your digestive tract is in good working order. Probiotics are the friendly bacteria that ferment the cabbage and then also help you digest your food. Prebiotics are the nutrients the probiotics eat. This makes sauerkraut good for your gut in three ways, counting the fiber.


  • 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 German sausage (fully cooked and sliced)
  • 1 (16-ounce) jar sauerkraut (rinsed and drained)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for German sausage and sauerkraut
    ​The Spruce
  2. Preheat the oven to 350 F.

  3. Lightly coat a 2 1/2-quart casserole dish with cooking spray or oil.

    Lightly oil casserole pan
    ​The Spruce
  4. In the casserole dish, combine the bell pepper, onion, garlic, white wine vinegar, caraway seeds, brown sugar, and the sliced sausage. Mix gently.

    Bell pepper, onion, garlic, and sausage in casserole
    ​The Spruce
  5. Cover with the rinsed and drained sauerkraut.

    Cover with rinsed sauerkraut in casserole dish
    ​The Spruce
  6. Cover the dish with foil or a lid and bake it at 350 F until the casserole is heated through and bubbly, about 35 to 40 minutes.

    Cover casserole dish with foil
    ​The Spruce
  7. Serve your sausage and sauerkraut casserole hot and enjoy!


  • Refrigerate any leftovers.
  • This dish reheats well in the microwave and is easy to take along for lunch the next day at work. Just be warned that there are likely to some sauerkraut haters in any bunch who may make comments.
  • For a meal suggestion, start with a green salad that included sliced mushrooms and grape tomatoes tossed with a light vinaigrette.
  • A good red wine is a great accompaniment, although you could enjoy a white Riesling or a glass of your favorite beer.
  • You can serve the casserole with some crusty rolls and butter (or the traditional lard). If you have a German bakery handy, German bread rolls are perfect.
  • For dessert, offer something sweet and light, such as gelato or sherbet drizzled with some balsamic vinegar.

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