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Sausage ‘n’ Sauerkraut

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.


  • 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


  • 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.

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  • 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.