Sausage 'n' Sauerkraut Recipe

4.5 3 3
Sausage 'n' Sauerkraut Recipe
Sausage 'n' Sauerkraut Recipe photo by Taste of Home
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Sausage 'n' Sauerkraut Recipe

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4.5 3 3
Publisher Photo
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.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Cook: 25 min.

Ingredients

  • 2 pounds fresh Polish sausage
  • 1 can (16 ounces) sauerkraut, rinsed and drained
  • 1 can (16 ounces) tomatoes, with liquid, cut up
  • 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

Directions

Cut the sausage into 1-inch slices; saute in a Dutch oven until fully cooked and browned. Drain. Add sauerkraut, tomatoes with liquid, celery, onion, green pepper, brown sugar and seasonings; mix well. Cover and simmer for 20-25 minutes or until vegetables are tender. Remove bay leaf. Serve over mashed potatoes if desired.
Originally published as Sausage 'n' Sauerkraut in Taste of Home December/January 1994, p59

Nutritional Facts

1 cup: 460 calories, 37g fat (12g saturated fat), 72mg cholesterol, 1518mg sodium, 18g carbohydrate (10g sugars, 3g fiber), 15g protein.

  • 2 pounds fresh Polish sausage
  • 1 can (16 ounces) sauerkraut, rinsed and drained
  • 1 can (16 ounces) tomatoes, with liquid, cut up
  • 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
  1. Cut the sausage into 1-inch slices; saute in a Dutch oven until fully cooked and browned. Drain. Add sauerkraut, tomatoes with liquid, celery, onion, green pepper, brown sugar and seasonings; mix well. Cover and simmer for 20-25 minutes or until vegetables are tender. Remove bay leaf. Serve over mashed potatoes if desired.
Originally published as Sausage 'n' Sauerkraut in Taste of Home December/January 1994, p59

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Kgarret8 User ID: 8009947 3120
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."

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Kris Countryman User ID: 1858674 6493
Reviewed Jul. 10, 2012

"Good and easy."

MY REVIEW
charles coello User ID: 3504906 199034
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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