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Sausage 'n' Sauerkraut Recipe

Sausage 'n' Sauerkraut Recipe

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. YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Sausage 'n' Sauerkraut

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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."

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

"Good and easy."

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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