Sausage sauerkraut and potatoes

Here’s a hearty sausage, sauerkraut & potatoes dish — classic comfort food, easy and full of flavour 🌭🥔

Sausage, Sauerkraut & Potatoes (One-Pan)

Serves: 3–4
Time: ~45 minutes

Ingredients

• 6 pork sausages (bratwurst or smoked sausages work best)
• 500 g (1 lb) potatoes, peeled or scrubbed, cut into chunks
• 1 tbsp olive oil or butter
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 cups sauerkraut, drained (rinse lightly if very sour)
• ½ cup chicken stock or beer
• 1 tsp caraway seeds (optional but traditional)
• ½ tsp paprika
• Black pepper to taste
• Fresh parsley (optional)

Instructions

1. Brown sausages
   Heat oil in a large pan or ovenproof skillet. Brown sausages on all sides, then remove.
2. Cook potatoes
   In the same pan, add potatoes and onion. Cook 5–7 minutes until lightly golden.
3. Add garlic, paprika, and caraway, cook 30 seconds.
4. Stir in sauerkraut and stock (or beer).
5. Nestle sausages back into the pan.
6. Cover and simmer gently 25–30 minutes until potatoes are tender and sausages cooked through.
   • Or finish uncovered for the last 5 minutes for crisp edges.
7. Season with pepper and garnish with parsley.

---

Oven-Baked Version

1. Preheat oven to 200°C / 400°F.
2. Brown sausages and potatoes first.
3. Transfer everything to a baking dish.
4. Bake 35–40 minutes, stirring once.

---

Serving Ideas

• Mustard on the side
• Crusty bread or Turkish bread
• A spoon of sour cream

Tips

• Add apple slices for a touch of sweetness.
• Smoked sausage adds great depth.
• Best made in one pan for extra flavour.

Want a slow-cooker, German-style, or Polish-inspired version?