German Sausage and Sauerkraut

Sausage and Sauerkraut
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Ratings (58)
  • Total: 55 mins
  • Prep: 15 mins
  • Cook: 40 mins
  • Yield: Serves 4-6
Nutritional Guidelines (per serving)
323 Calories
22g Fat
19g Carbs
14g Protein
(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.

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.

Ingredients

  • 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, sliced)
  • 1 (16-ounce) jar sauerkraut (rinsed and drained)

Steps to Make It

  1. Preheat the oven to 350 F.

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

  3. In the casserole dish, combine the bell pepper, onion, garlic, white wine vinegar, caraway seeds, brown sugar, and the sliced sausage. Mix gently.

  4. Cover the other ingredients with the rinsed and drained sauerkraut.

  5. 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.

  6. Serve your sausage and sauerkraut casserole hot. Refrigerate any leftovers.

Kitchen Notes

  • 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.

Make it a Meal

  • 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.