Sauerkraut with sausages and potatoes

Here’s a hearty Sauerkraut with Sausages and Potatoes dish—comfort food with big, cozy flavor 🥔🌭

Ingredients

• 1½–2 lbs smoked sausage or kielbasa, sliced
• 2 lbs potatoes (Yukon Gold or red), cut into chunks
• 1 large onion, sliced
• 1 jar (24–32 oz) sauerkraut, drained slightly
• 2 tbsp butter or oil
• 1 cup chicken or beef broth (or beer)
• 1 bay leaf
• ½ tsp black pepper
• Optional: 1 tsp caraway seeds
• Optional sweetness: 1 small apple, sliced or 1–2 tsp brown sugar

Instructions

1. Brown the sausage
   In a large skillet or Dutch oven, brown sausage slices in butter or oil. Remove and set aside.
2. Cook the onions & potatoes
   In the same pot, add onions and cook until soft.
   Add potatoes, season with pepper, and stir to coat in drippings.
3. Add sauerkraut
   Spread sauerkraut over the potatoes. Add bay leaf, caraway seeds, and apple or sugar if using.
4. Simmer
   Pour in broth or beer. Bring to a gentle simmer. Cover and cook 25–30 minutes, until potatoes are tender.
5. Finish
   Nestle sausage back into the pot. Cover and simmer 10 more minutes.
6. Serve hot
   Remove bay leaf. Taste and adjust seasoning.

Variations

• Oven method: Bake covered at 375°F (190°C) for 45–60 minutes.
• Slow cooker: 6–7 hours on LOW or 3–4 hours on HIGH.
• Extra tangy: Add a splash of sauerkraut juice at the end.

Serve With

• Crusty bread
• Mustard on the side
• Pickles or cucumber salad

If you’d like, I can share a German-style version, a one-pan sheet-pan method, or a creamier variation.