Sausage ‘n’ Sauerkraut

Name: Sausage 'n' Sauerkraut
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: German Dinner Recipes, German Recipes
Ingredients: 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

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.

Ingredients

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

Directions

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.
Cover and simmer for 20-25 minutes or until vegetables are tender. Discard bay leaf. Serve with mashed potatoes if desired.

Nutrition Facts

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

Originally published as Sausage 'N' Sauerkraut in Taste of Home December/January 1994

Reviews

Click stars to rate

Average Rating:

Kgarret8

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

Jul 10, 2012

Good and easy.
charles coello

Feb 3, 2009

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