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Sausage ‘n’ Sauerkraut

Total Time

Prep: 25 min. Cook: 25 min.

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


  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.

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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.