Sauerkraut Casserole Recipe
Sauerkraut Casserole Recipe photo by Taste of Home
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Sauerkraut Casserole Recipe

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4.5 22 25
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Mom brewed her own sauerkraut and, of course, the cabbage was from our big farm garden! Blending the kraut with spicy sausage and apples was Mom's favorite way to fix it, and I still love this country dish. —Rosemary Pryor, Pasadena, Maryland
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES:8 servings
TOTAL TIME: Prep: 20 min. Bake: 1 hour
MAKES: 8 servings


  • 1 pound mild Italian sausage links, cut into 1-inch slices
  • 1 large onion, chopped
  • 2 medium apples, peeled and quartered
  • 1 can (27 ounces) sauerkraut, rinsed and well drained
  • 1 cup water
  • 1/2 cup packed brown sugar
  • 2 teaspoons caraway seeds

Nutritional Facts

1 cup: 188 calories, 8g fat (3g saturated fat), 23mg cholesterol, 905mg sodium, 24g carbohydrate (19g sugars, 3g fiber), 7g protein.


  1. In a large skillet, cook sausage and onion over medium heat until sausage is no longer pink and onion is tender; drain. Stir in the apples, sauerkraut, water, brown sugar and caraway seeds.
  2. Transfer to a 2-1/2-qt. baking dish. Cover and bake at 350° for 1 hour. Yield: 8 servings.
Originally published as Sauerkraut Casserole in Taste of Home February/March 1993, p35

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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dusk5633 User ID: 8313943 264907
Reviewed Apr. 20, 2017

"The thought of Italian sausage with sauerkraut didn't sit well with me. I used smoked sausage and chicken stock instead of water. Very big thumbs up from my guests. I like the suggestion of using beer for the liquid as well. I might add some mustard next time I cook this. I will make this again."

tamidolls User ID: 1067453 257785
Reviewed Dec. 7, 2016

"We enjoyed this very much. I used bratwurst, and it was delicious. Next time I will use apple juice instead of water, and double the amount of sausage."

vimy101 User ID: 8670483 248394
Reviewed May. 19, 2016

"We really enjoyed this and the only changes I made were to use beer in place of the water and hot Italian sausage instead of mild (personal taste). served with a good salad and nothing more was needed."

[email protected] User ID: 2731069 243176
Reviewed Feb. 3, 2016

"Wow! Wonderful path 2 my spouses stomach. Im not a fan of saurkraut, but when I tried it I was like wow my casserole dish was gone with 3 guys in the house. U gotta give it a try."

clouda9 User ID: 6786643 1936
Reviewed Apr. 30, 2014

"Pretty darn delicious. Carefully poured off the sauce into a pan (once the casserole had cooled a bit), thickened with cornstarch over medium high heat and poured back over the casserole. Now it is just perfect to ladle over mashed potatoes or egg noodles."

mindysmama User ID: 6929696 6067
Reviewed Mar. 30, 2014

"I made this today and it was very good. I used kielbasa b/c that's what I had. I cut the kielbasa into coins and browned it with the onion and apple I only had one apple. I used beer instead of water for a little more flavor and the full amount of brown sugar called for. There are no leftovers and I know I will want more tomorrow. I will be making this again soon. Oh I also served over mashed potatoes it was really good I liked the salty kielbasa and the brown sugar flavor from the sauerkraut everything just came together perfectly!"

83Bake User ID: 6896728 4832
Reviewed Dec. 9, 2013

"Very tasty! Will use less sugar though next time. Is more of a side dish than a main course, but satisfying."

lisa53202 User ID: 1079567 4610
Reviewed Nov. 19, 2013

"Yummy. I used half the sugar and cooked mine on the stove instead of the oven. I forgot to rinse and drain the sauerkraut, but it didn't seem to matter. Next time I might dice the apples."

scsvatek User ID: 4971420 3928
Reviewed Oct. 21, 2013

"We loved it. Cooked it as the recipe says and don't regret it."

Appy_Girl User ID: 1132413 4109
Reviewed Sep. 30, 2013 Edited Nov. 15, 2015

"This was a fabulous recipe that my husband and I thoroughly enjoyed. I did prepare mine slightly differently. I left my sausages whole and browned them by themselves. When they were done I removed the sausages and added the onion and apples to the browned bits of sausage that was left in the pan. Cooked for a few then added the remaining ingredients. Then cut the links onto small serving sized pieces and added them to the skillet as well.

I also decreased the sugar to less than 1/4 cup and used apple juice and chicken stock in place of the water. I did not use the caraway seeds and I would caution the amount.
I too served it over mashed potatoes. Next time I will add some carrot to the mix as well.
Taste of Home Volunteer Field Editor"

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