Sausage 'n' Sauerkraut Recipe
Sausage 'n' Sauerkraut Recipe photo by Taste of Home

Sausage 'n' Sauerkraut Recipe

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Savory Sausage 'n' Sauerkraut comes from Robert Walker of Glen Dale, West Virginia. "Not only is it economical, it's delicious. I'm positive you'll serve it often," Robert says.
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 25 min. Cook: 25 min.
MAKES: 8 servings


  • 2 pounds fresh Polish sausage
  • 1 can (16 ounces) sauerkraut, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup chopped celery
  • 1 large onion, chopped
  • 1 large green pepper, chopped
  • 3 tablespoons brown sugar
  • 1 bay leaf
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Mashed potatoes, optional

Nutritional Facts

1 serving (1 cup) equals 460 calories, 37 g fat (12 g saturated fat), 72 mg cholesterol, 1518 mg sodium, 18 g carbohydrate, 3 g fiber, 15 g protein.


  1. In a Dutch oven, brown sausage until a thermometer reads 160°; drain. When cool enough to handle, cut into 1/4-inch pieces; return to pan. Stir in the sauerkraut, tomatoes with liquid, celery, onion, green pepper, brown sugar and seasonings.
  2. Cover and simmer for 20-25 minutes or until vegetables are tender. Discard bay leaf. Serve with mashed potatoes if desired.
Originally published as Sausage 'n' Sauerkraut in Taste of Home December/January 1994, p59

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Reviewed Oct. 7, 2014

"Quite delicious and easy. My husband made it last night and added a splash of beer to deglaze the post after browning the sausage. I will definitely make this again. If I had a suggestion I would say that the mashed potatoes shouldn't be optional. It really balances out the dish."

Reviewed Jul. 10, 2012

"Good and easy."

Reviewed Feb. 3, 2009

"This is one of our staple recipes. It's consistently wonderful. Sometimes I substitute Italian sausabe for the Polish sausage."

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