Here’s a classic sausage, sauerkraut, and potatoes recipe — simple, hearty, and full of old-school comfort 🥔🌭
This works great on the stovetop or baked in the oven.
Sausage, Sauerkraut & Potatoes
Ingredients
- 1½–2 lbs smoked sausage or kielbasa, sliced
- 1½ lbs potatoes, cut into chunks (Yukon gold or red work best)
- 1 jar or bag (24 oz) sauerkraut, drained (rinse if you prefer less tang)
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1 tbsp oil or butter
- 1/2 cup chicken broth or water
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Optional: 1 tsp caraway seeds
- Optional: 1–2 tbsp brown sugar or apple cider vinegar (to balance tang)
Stovetop Method
- Brown the sausage
- Heat oil in a large skillet or Dutch oven.
- Brown sausage slices; remove and set aside.
- Cook potatoes & onion
- In the same pan, add potatoes and onion.
- Cook 5–7 minutes, stirring occasionally.
- Combine & simmer
- Add garlic, sauerkraut, broth, pepper, paprika, and caraway (if using).
- Return sausage to the pan.
- Cover and simmer 25–30 minutes, until potatoes are tender.
- Finish
- Taste and adjust with brown sugar or vinegar if desired.
Oven-Baked Method
- Preheat oven to 375°F (190°C).
- Combine all ingredients in a greased baking dish.
- Cover with foil and bake 45 minutes.
- Uncover and bake 15–20 minutes until lightly browned.
Tips & Variations
- Add sliced apples for a classic sweet-savory combo.
- Use bratwurst or Polish sausage for different flavors.
- For extra crisp potatoes, parboil them first.
Serve With
- Mustard or horseradish
- Rye bread or crusty rolls
If you want, I can share a slow-cooker version, a German-style variation, or a one-pan sheet-pan recipe.
