Sausage and Kraut

Total Time:
40 min
10 min
30 min


  • 1 1 -pound bag sauerkraut, rinsed
  • 8 small fingerling or red-skinned potatoes, halved if large
  • 1 tablespoon vegetable oil
  • 12 ounces turkey kielbasa or chicken sausage, cut into 2-inch pieces
  • 1 6 -ounce boneless smoked pork chop, trimmed and sliced
  • 1 large onion, chopped
  • 2 cloves garlic, smashed
  • 1 teaspoon coriander seeds, crushed
  • 1 teaspoon juniper berries (available in the spice aisle), crushed
  • Kosher salt and freshly ground pepper
  • 1 apple, grated
  • 1 cup dry white wine
  • 2 tablespoons chopped fresh parsley
  • Whole-grain mustard, for serving
  • Soak the sauerkraut in a bowl of warm water. Cover the potatoes with water in a small saucepan and simmer over medium heat until tender, about 10 minutes. Drain and keep warm.

  • Meanwhile, heat the vegetable oil in a large pot over medium-high heat. Prick the sausages with a fork and add to the pot along with the pork; cook until browned on one side, about 4 minutes. Turn the meats and add the onion, garlic, coriander, juniper berries, and salt and pepper to taste. Cook until the onion is golden brown, about 6 minutes. Add the apple and cook 2 more minutes.

  • Drain the sauerkraut, then add to the pot along with the wine and 1 cup water. Cover and simmer 10 minutes, then uncover and cook until thickened, about 5 more minutes. Transfer the sauerkraut, meats and potatoes to a platter. Top with the parsley and serve with mustard.

  • Per serving: Calories 417; Fat 14 g (Saturated 3 g); Cholesterol 90 mg; Sodium 1,382 mg; Carbohydrate 33 g; Fiber 7 g; Protein 29 g

  • Photograph by Antonis Achilleos

View All

Cooking Tips
More Recipes and Ideas
Kraut Pleaser

Recipe courtesy of

Beer Brats and Kraut

Recipe courtesy of

Sausage Pancakes

Recipe courtesy of

Also Try:
Loading review filters...

    This recipe is featured in:

    Make It 5 Ways: Sausage