33 sausage sauerkraut recipes

Plump bockwurst simmered in heavy ale with bay leaves, cloves, and brown sugar, served over apple cider sauerkraut with caraway seeds. A hearty German sausage dinner in under an hour.

Pasta with kielbasa and sauerkraut brings smoky Polish sausage, tangy kraut, red bell pepper, and Dijon together over ziti with a splash of white wine. A hearty Eastern European pasta dinner.

Hungarian Szekely goulash with braised pork shoulder, sausage, and sauerkraut simmered for hours with paprika, caraway, and sour cream. A hearty Central European comfort stew.

Polish hunters stew (bigos) with sauerkraut, kielbasa, bacon, dried mushrooms, apples, and tomatoes. Simmered low and slow, best reheated the next day.

Polish hunter's stew (bigos) with sauerkraut, kielbasa, beef, bacon, mushrooms, apple, and tomatoes slow-simmered and served over dilled steamed potatoes.

Quick Bavarian sausage skillet with chicken apple sausage, sauerkraut, Granny Smith apples, caraway seeds, and sherry served over egg noodles. A cozy German-inspired dinner in under 30 minutes.

Reuben-style sausage bagel sandwiches with sauerkraut, Swiss cheese, caraway seeds, and Thousand Island dressing on rye bagels, wrapped in foil and baked until melty.

Polish bigos (hunter's stew) with beef, smoked pork, spareribs, kielbasa, bacon, and sauerkraut. The national dish of Poland, slow simmered, feeds sixteen.

Hearty Polish-style hangover soup with kielbasa, sauerkraut, bacon, mushrooms, and a sour cream finish. A smoky, tangy, restorative bowl simmered for 45 minutes.

Creamy soup with Polish kielbasa, sauerkraut, and a milk-based broth thickened with flour. Tangy, comforting, and ready in 30 minutes.

Transylvanian pork and sauerkraut layered casserole with paprika-braised pork, kielbasa, rice, tangy sauerkraut, and sour cream sauce. Hungarian-Romanian comfort food at its richest.

A hearty German-style potato salad with browned kielbasa, tangy sauerkraut, tart apples, and a sharp apple cider vinegar dressing. Served warm, this is a one-bowl meal straight from the Black Forest tradition.

A simple and delicious stew made with polish sausage, mushrooms and sauerkraut.

Classic Alsatian choucroute garni with pork spareribs, kielbasa, sauerkraut, potatoes, and bacon braised in white wine and chicken broth. Hearty, slow-baked comfort.

Bigos, Poland's legendary hunter's stew: sauerkraut and cabbage simmered with roast pork, beef, ham, sausage, dried mushrooms, prunes, and red wine. Tastes even better reheated the next day.

Nuernberger rostbratwurst, Bavaria's iconic short grilled sausage made from coarsely chopped pork and veal seasoned with marjoram, caraway, and nutmeg. Ideal over charcoal with sauerkraut and rye.