Hearty German Sausage and Sauerkraut

German sausage and sauerkraut recipe

​The Spruce

Prep: 15 mins
Cook: 40 mins
Total: 55 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
389 Calories
32g Fat
10g Carbs
15g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 389
% Daily Value*
Total Fat 32g 41%
Saturated Fat 11g 53%
Cholesterol 69mg 23%
Sodium 1439mg 63%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 10%
Total Sugars 6g
Protein 15g
Vitamin C 45mg 225%
Calcium 49mg 4%
Iron 2mg 11%
Potassium 752mg 16%
*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.)

This hearty casserole recipe is perfect for a cold winter night. German sausage, peppers, and onions are covered with a layer of sauerkraut and baked until hot and the flavors are melded together. A bit of brown sugar and some caraway seeds bring sweetness and a little anise flavor to the dish.

Any type of smoked German sausage goes well in this casserole; you can use kielbasa, knackwurst, or bratwurst. Just make sure the sausages are fully cooked and sliced before making this dish.

Start the meal with a green salad with German salad dressing (salatsauce), and accompany the casserole with a side of bratkartoffein (German fried potatoes) and some crusty rolls and butter (or the traditional lard). Enjoy with a good red wine, a white Riesling, or a glass of your favorite beer.


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


  • 1 medium red bell pepper, coarsely chopped

  • 1 medium red onion, coarsely chopped

  • 3 cloves garlic, minced

  • 2 tablespoons white wine vinegar, or apple cider vinegar

  • 1 teaspoon caraway seeds

  • 1 tablespoon brown sugar

  • 1 1/2 pounds cooked smoked German sausage, 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. Lightly coat a 2 1/2-quart casserole dish with cooking spray or oil.

    Lightly oil casserole pan
    ​The Spruce
  3. 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
  4. Cover with the rinsed and drained sauerkraut.

    Cover with rinsed sauerkraut in casserole dish
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  5. Cover the dish with aluminum foil or a lid and bake until the casserole is heated through and bubbly, 35 to 40 minutes.

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

How to Store

Let the casserole cool completely before covering well (or transferring to an airtight container) and refrigerating. It will last up to three days. For longer storage, pack in a freezer-safe container and freeze for up to three months. This dish reheats well in the microwave.

Is Sauerkraut Good for You?

This traditional Eastern European food made of fermented cabbage with spices was developed as 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, rinsing it will lower the level.

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, when including the fiber.

Cooking sauerkraut does lessen the vegetable's probiotic properties, so if you would like this dish to retain its nutrients, add the sauerkraut toward the very end of the cooking time.

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