Sauerkrout and sausages

Sauerkrout And Sausages

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janet kaskie


As a child I didn't like the harshness of sauerkraut...until I was taught this recipe!
A friend of mines dad jumped ship from Poland and brought this simply wonderful recipe with him . This 1 pot meal is easy and inexpensive. If you don't like sauerkraut I double-dog-dare you to give this a try and discover the savory/slightly sweet flavor . ENJOY!


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10 Min
40 Min


  • 1 medium
    onion, sliced thinly
  • 3-4 Tbsp
  • 2-3 large can(s)
    saurerkrout ( you can also use bagged or jar),this seems like a lot but it will cook down.
  • 1 large
    dried bay leaf
  • 2 lb
    link sausage of choice,sliced into coins
  • 2 tsp
    canoila oil (to brown sausage coins)

How to Make Sauerkrout and sausages


  1. brown sausage coins and set aside.
  2. wilt onions over med-low heat in pan with butter.. stirring as needed (do not brown)
  3. drain sauerkraut and rinse well with cold water. drain well, squeezing out as much water as possible
  4. when onion are wilted add sauerkraut . Stir to coat with butter.
  5. lower heat to low , add bayleaf and cover with tight fitting lid.
  6. stir every 10 min or so until sauerkraut starts to softened and get "golden"
  7. Add sausage to pan and heat through .
  8. Remove bayleaf and discard.
    serve with hot rolls or pumpernickel bread and butter.
  9. Enjoy !

Printable Recipe Card

About Sauerkrout and sausages

Course/Dish: Other Main Dishes Pork
Main Ingredient: Vegetable
Regional Style: Polish
Dietary Needs: Low Carb
Other Tags: Quick & Easy Healthy

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