This Sausage and Sauerkraut with Potatoes Recipe is a warm, hearty, and comforting dish made with browned sausage, tender potatoes, tangy sauerkraut, onions, garlic, herbs, and a rich savory broth. It is simple, filling, budget-friendly, and perfect for family dinner.
The sausage becomes golden and juicy.
The sauerkraut turns tender and flavorful.
The potatoes absorb the savory juices.
The onions add sweetness.
Every bite is smoky, tangy, buttery, and comforting.
This dish is perfect for cold nights, Sunday dinners, weeknight meals, Oktoberfest-style dinners, potlucks, or anytime you want a rustic homemade meal that does not require complicated cooking.
Serve it with mustard, rye bread, crusty bread, pickles, roasted vegetables, or a simple green salad.
Recipe Overview
| Detail | Information |
|---|---|
| Recipe Name | Sausage and Sauerkraut with Potatoes |
| Prep Time | 15 minutes |
| Cook Time | 35–45 minutes |
| Total Time | About 1 hour |
| Servings | 4–6 |
| Course | Dinner, Main Dish |
| Cuisine | German-Inspired / Comfort Food |
| Difficulty | Easy |
| Best Served With | Mustard, bread, pickles, or salad |
Why You’ll Love This Sausage and Sauerkraut with Potatoes Recipe
This recipe is simple, hearty, and packed with flavor.
It uses basic ingredients, but the final dish tastes rich and satisfying.
The sausage gives the meal smoky, savory flavor.
The sauerkraut adds a tangy bite that balances the richness of the meat.
The potatoes make the dish filling and comforting.
The onions and garlic add warmth and depth.
This is also a one-pan style meal, which means less cleanup and less stress. Everything cooks together until the flavors blend into a cozy, rustic dish.
It is the kind of dinner that feels homemade, old-fashioned, and satisfying.
Ingredients
Main Ingredients
- 1 ½ pounds smoked sausage, kielbasa, bratwurst, or Polish sausage
- 1 ½ pounds potatoes, peeled and diced
- 1 pound sauerkraut, drained lightly
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup chicken broth or beef broth
- 1 tablespoon Dijon mustard or brown mustard
- 1 teaspoon caraway seeds, optional
- 1 teaspoon paprika
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt, to taste
- 1 tablespoon brown sugar, optional
- 2 tablespoons fresh parsley, chopped
Optional Add-Ins
- 1 chopped apple
- ½ cup beer instead of part of the broth
- ½ teaspoon red pepper flakes
- 1 cup sliced carrots
- 1 cup chopped cabbage
- ½ teaspoon thyme
- ½ teaspoon smoked paprika
- Extra mustard for serving
- Pickles on the side
Ingredient Notes
Sausage
Smoked sausage, kielbasa, bratwurst, or Polish sausage all work well in this recipe.
Smoked sausage gives the dish a deep savory flavor.
Kielbasa is classic and pairs beautifully with sauerkraut.
Bratwurst gives a softer, richer flavor.
You can slice the sausage into thick pieces or leave it in larger chunks.
For the best flavor, brown the sausage before simmering it with the sauerkraut and potatoes.
Sauerkraut
Sauerkraut gives this recipe its tangy, classic flavor.
Drain it lightly before using.
Do not rinse it unless you want a milder taste.
Rinsing removes some of the sour flavor.
If you love bold sauerkraut flavor, use it straight from the jar or bag after draining.
If you want a softer flavor, rinse it quickly under cold water and squeeze out the excess liquid.
Potatoes
Potatoes make this meal hearty and filling.
Yukon Gold potatoes are a great choice because they become creamy and tender.
Russet potatoes also work, but they may break down more.
Red potatoes hold their shape well.
Cut the potatoes into medium chunks so they cook evenly.
Onion and Garlic
Onion adds sweetness and balances the tangy sauerkraut.
Garlic gives the dish a warm, savory flavor.
Cook the onion first until soft for the best taste.
Broth
Broth helps cook the potatoes and keeps the dish moist.
Chicken broth gives a lighter flavor.
Beef broth gives a deeper, richer flavor.
You can also use beer for a more traditional, rustic flavor.
Mustard
Mustard adds sharpness and depth.
Dijon mustard, brown mustard, or whole-grain mustard all work well.
Serve extra mustard on the side for dipping the sausage.
Step-by-Step Instructions
Step 1: Prepare the Ingredients
Slice the sausage into thick rounds or large chunks.
Peel and dice the potatoes.
Thinly slice the onion.
Mince the garlic.
Drain the sauerkraut lightly.
Having everything ready before cooking makes the recipe easier.
Step 2: Brown the Sausage
Heat olive oil in a large skillet, Dutch oven, or deep pan over medium-high heat.
Add the sausage pieces.
Cook for 4–6 minutes, turning occasionally, until browned on the outside.
The sausage does not need to cook for a long time because most smoked sausage is already cooked.
You mainly want color and flavor.
Remove the sausage from the pan and set it aside.
Step 3: Cook the Onion
Add butter to the same pan.
Add the sliced onion.
Cook for 4–5 minutes, stirring often, until the onion softens and begins to turn golden.
The onion will pick up flavor from the browned sausage.
This step makes the dish taste richer.
Step 4: Add Garlic
Add the minced garlic.
Cook for 30 seconds.
Stir constantly so it does not burn.
Garlic adds a warm savory flavor, but burnt garlic can taste bitter.
Step 5: Add the Potatoes
Add the diced potatoes to the pan.
Season with black pepper, paprika, garlic powder, onion powder, and a little salt.
Stir well so the potatoes are coated in the butter, onions, and seasoning.
Cook for 3–4 minutes to give the potatoes a little color.
Step 6: Add Sauerkraut and Broth
Add the sauerkraut to the pan.
Pour in the broth.
Add mustard, caraway seeds if using, and brown sugar if you want a slightly sweeter balance.
Stir everything together.
The liquid should not fully cover everything.
It should be enough to steam and simmer the potatoes.
Step 7: Simmer Until Tender
Cover the pan with a lid.
Reduce the heat to medium-low.
Simmer for 20–25 minutes, or until the potatoes are tender.
Stir occasionally so nothing sticks to the bottom.
If the pan becomes too dry, add a little more broth.
The potatoes should absorb the savory sauerkraut flavor as they cook.
Step 8: Add the Sausage Back
Return the browned sausage to the pan.
Stir gently.
Cover and cook for another 8–10 minutes, until the sausage is hot and the flavors blend together.
The dish should be saucy but not watery.
The sauerkraut should be tender.
The potatoes should be soft.
The sausage should be juicy and flavorful.
Step 9: Taste and Adjust
Taste the dish before serving.
Add more black pepper if needed.
Add more mustard for sharpness.
Add a pinch of sugar if the sauerkraut is too sour.
Add a little salt only if needed because sausage and sauerkraut can already be salty.
Step 10: Garnish and Serve
Sprinkle fresh parsley over the top.
Serve hot.
Add extra mustard on the side.
This dish is delicious with crusty bread, rye bread, pickles, roasted vegetables, or a simple salad.
Slow Cooker Sausage and Sauerkraut with Potatoes
You can also make this recipe in the slow cooker.
Brown the sausage first for the best flavor.
Add potatoes, sauerkraut, onion, garlic, broth, mustard, and seasonings to the slow cooker.
Place the sausage on top.
Cover and cook on low for 5–6 hours or high for 3–4 hours.
The potatoes should be tender and the sausage should be hot.
Stir gently before serving.
Oven-Baked Version
This recipe also works beautifully in the oven.
Preheat the oven to 375°F / 190°C.
Brown the sausage in a skillet.
Add potatoes, sauerkraut, onions, garlic, broth, mustard, and seasonings to a baking dish.
Place sausage pieces on top.
Cover with foil.
Bake for 35–45 minutes, or until potatoes are tender.
Remove foil during the last 10 minutes for more browning.
Pro Tips for the Best Sausage and Sauerkraut with Potatoes
Brown the sausage first for deeper flavor.
Use Yukon Gold potatoes for a creamy texture.
Do not add too much salt at the beginning.
Drain sauerkraut lightly but do not remove all the flavor.
Add a little brown sugar if the sauerkraut is too sharp.
Use broth instead of water for better taste.
Add mustard for classic flavor.
Let everything simmer gently so the potatoes cook evenly.
Garnish with parsley for freshness.
Serve with extra mustard on the side.
How to Balance Sauerkraut Flavor
Sauerkraut can be very tangy.
That is part of what makes this dish delicious.
But you can adjust the flavor easily.
For a bold flavor, use sauerkraut without rinsing.
For a mild flavor, rinse and squeeze it before cooking.
For a slightly sweet flavor, add brown sugar or chopped apple.
For a richer flavor, add butter and browned onions.
For a smoky flavor, use smoked sausage or kielbasa.
The best version has balance: tangy sauerkraut, smoky sausage, tender potatoes, and a little sweetness from onions.
Delicious Variations
Kielbasa and Sauerkraut with Potatoes
Use sliced kielbasa for the most classic version.
Kielbasa has a smoky flavor that works perfectly with sauerkraut.
Bratwurst and Sauerkraut
Use bratwurst instead of smoked sausage.
Brown the bratwurst first, then simmer it with the sauerkraut and potatoes.
This version is rich and German-inspired.
Sausage Sauerkraut and Apples
Add one chopped apple to the pan with the sauerkraut.
The apple adds natural sweetness and balances the tangy flavor.
This version is especially good for fall and winter.
Spicy Sausage and Sauerkraut
Use spicy smoked sausage or add red pepper flakes.
This gives the dish a warm kick.
Serve with spicy mustard.
Creamy Sausage and Sauerkraut
Add ½ cup sour cream at the end after removing the pan from the heat.
Stir gently.
Do not boil after adding sour cream.
This creates a creamy, tangy sauce.
Beer-Braised Sausage and Sauerkraut
Replace ½ cup of broth with beer.
The beer adds a deep rustic flavor.
This version is great for Oktoberfest-style dinners.
Cabbage and Sauerkraut Sausage Skillet
Add fresh chopped cabbage along with the sauerkraut.
This makes the dish heartier and less tangy.
What to Serve with Sausage and Sauerkraut with Potatoes
This dish is filling on its own, but it pairs well with simple sides.
Serve it with:
- Rye bread
- Crusty bread
- Garlic bread
- Dinner rolls
- Mustard
- Pickles
- Green salad
- Roasted carrots
- Green beans
- Applesauce
- Mashed potatoes
- Cucumber salad
- Cornbread
- Roasted cabbage
For a classic meal, serve with mustard and rye bread.
For a cozy dinner, serve with roasted vegetables.
For a lighter meal, serve with salad.
Make-Ahead Instructions
This recipe is great for making ahead.
Cook the full dish.
Let it cool completely.
Store it in the refrigerator.
Reheat gently before serving.
The flavor becomes even better after resting because the potatoes, sauerkraut, and sausage absorb more seasoning.
You can also chop the potatoes and onions ahead of time.
Keep potatoes covered in water in the refrigerator so they do not brown.
Drain them before cooking.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days.
The sauerkraut flavor will become stronger as it sits.
That is normal.
Keep the sausage, potatoes, and sauerkraut together so the flavors continue to blend.
Reheating
Stovetop Method
Place leftovers in a skillet or pot.
Add a splash of broth or water.
Cover and warm over medium-low heat until hot.
Stir occasionally.
Microwave Method
Place one serving in a microwave-safe bowl.
Cover loosely.
Heat for 1–2 minutes.
Stir and heat again if needed.
Oven Method
Place leftovers in a baking dish.
Cover with foil.
Bake at 325°F / 160°C for 15–20 minutes, or until warmed through.
Freezing
This dish can be frozen, but potatoes may soften slightly after thawing.
For best results, freeze the sausage and sauerkraut mixture without potatoes.
If freezing the full dish, let it cool completely.
Place it in freezer-safe containers.
Freeze for up to 2 months.
Thaw overnight in the refrigerator.
Reheat gently with a splash of broth.
Common Mistakes to Avoid
Not Browning the Sausage
Browning adds flavor.
Do not skip this step if you have time.
Adding Too Much Salt
Sausage and sauerkraut can already be salty.
Taste before adding extra salt.
Overcooking the Potatoes
Cook until tender but not falling apart.
Cut potatoes into even pieces.
Rinsing All the Flavor from the Sauerkraut
Rinse only if you want a milder dish.
Do not rinse too much or the dish may taste flat.
Using Too Little Liquid
The potatoes need enough broth to cook.
Add more if the pan becomes dry.
Cooking on High Heat Too Long
A gentle simmer works best.
High heat can make the potatoes break and the bottom stick.
Nutrition Estimate
| Serving | Amount |
|---|---|
| Calories | 420–650 |
| Protein | 20–32 g |
| Carbohydrates | 28–45 g |
| Fat | 24–42 g |
| Sodium | 900–1500 mg |
| Serving Size | 1 bowl |
Nutrition values are approximate and depend on sausage type, broth, potatoes, and portion size.
Frequently Asked Questions
What sausage is best for sauerkraut and potatoes?
Kielbasa, smoked sausage, bratwurst, and Polish sausage all work well.
Smoked sausage gives the easiest and most flavorful result.
Should I rinse sauerkraut before cooking?
Only if you want a milder flavor.
If you like tangy sauerkraut, drain it but do not rinse it.
Can I make this in a slow cooker?
Yes.
Cook on low for 5–6 hours or high for 3–4 hours.
Brown the sausage first for best flavor.
Can I make this in the oven?
Yes.
Bake covered at 375°F until the potatoes are tender.
Remove foil near the end for browning.
Can I add apples?
Yes.
Apples add sweetness and balance the tanginess of sauerkraut.
Can I use canned potatoes?
Yes, but add them near the end because they are already cooked.
Can I make it spicy?
Yes.
Use spicy sausage or add red pepper flakes.
Can I use fresh cabbage too?
Yes.
Fresh cabbage makes the dish heartier and less sour.
How do I make it less sour?
Rinse the sauerkraut, add brown sugar, or add chopped apple.
Can I freeze leftovers?
Yes, but the potatoes may become softer after thawing.
Final Thoughts
This Sausage and Sauerkraut with Potatoes Recipe is hearty, rustic, savory, and full of comforting flavor. The browned sausage, tender potatoes, tangy sauerkraut, onions, garlic, and broth come together in one simple dish that tastes warm and satisfying.
It is easy enough for weeknight dinner.
It is hearty enough for cold weather.
It is flavorful enough for family gatherings.
Serve it hot with mustard, bread, pickles, or salad, and enjoy a cozy homemade meal that is simple, filling, and delicious.