Polish Smoked Sausage and Sauerkraut Recipe

Sausage and cabbage
Hiroshi Higuchi/Photographer's Choice RF/Getty Images
Ratings (8)
  • Total: 75 mins
  • Prep: 15 mins
  • Cook: 60 mins
  • Yield: 6–8 servings
Nutritional Guidelines (per serving)
769 Calories
56g Fat
29g Carbs
37g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 6–8 servings
Amount per serving
Calories 769
% Daily Value*
Total Fat 56g 72%
Saturated Fat 19g 93%
Cholesterol 145mg 48%
Sodium 2896mg 126%
Total Carbohydrate 29g 11%
Dietary Fiber 5g 18%
Protein 37g
Calcium 104mg 8%
*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.)

Polish sausage and sauerkraut are a perfect combination. This recipe shows the duo off in a simple way, adding the taste of apples, bacon, and brown sugar to create a flavorful dish. It's perfect for potlucks and tailgating, Super Bowl parties, and family reunions, or just dinner with the family.

The recipe can easily be doubled, tripled, quadrupled and will be just as tasty. Simply increase it to fit the size of your crowd and give it a little extra time in the oven.

You will find that the flavor is best if you cook this night before. The next day, all you need to do is warm it in a slow cooker and it will be ready to serve.


  • 1 pound bacon (cut into 1/2-inch pieces and fried, reserve 2 tablespoons fat)
  • 2 pounds sauerkraut (rinsed and squeezed)
  • 2 pounds Polish sausage (smoked; cut into 1 1/2-inch pieces)
  • 1 cup apple juice
  • 1/4 cup brown sugar (packed, more or less to taste)
  • 2 apples (Granny Smith; peeled, cored, and sliced 1/2 inch thick)
  • 1 tablespoon caraway seeds (optional)

Steps to Make It

  1. Lightly grease a baking pan with cooking spray.

  2. Heat oven to 325 F.

  3. In a large bowl, combine bacon, sauerkraut, smoked sausage, apple juice, brown sugar, apples, and caraway seeds. Transfer to the prepared baking dish.

  4. Cover and bake for 1 hour (1 1/2 hours if you increase the recipe). Stir after 30 minutes and add more apple juice, if necessary.

  5. Cool in an ice-water bath and refrigerate overnight.

  6. The next day, transfer it to a slow cooker. Heat on low, stirring occasionally, until ready to serve.

More Sausage and Sauerkraut Recipes

Can't get enough of sausage and sauerkraut? We have more delicious recipes for you to try. Any of these can work with your favorite sausage. If you prefer kielbasa, knackwurst, bratwurst, or any other type of sausage, go ahead and use it.

  • Polish Hunter's StewKnown as bigos, this combination of sauerkraut, mushrooms, fresh cabbage, sauerkraut, and smoked and fresh sausage has been around since at least the 14th century.

  • Slow Cooker Sausage and KrautApples also make an appearance in this simple recipe that is even easier because it's cooked in a slow cooker. Just set it and forget it until it's time to eat.

  • German Sausage and Sauerkraut: A traditional German preparation of this savory duo take a different approach than the others. This recipe prefers to bake the sausage and sauerkraut with onions, peppers, and garlic with a little vinegar and it's quite impressive.

  • Dutch Sausage and Sauerkraut Sandwich This is the Dutch answer to the American hot dog and it is not served at football stadiums or street vendor style. Instead, you'll find it at refreshment stands at ice skating rinks in the dead of winter.