Sausage and Kraut

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  • Level: Easy
  • Total: 40 min
  • Prep: 10 min
  • Cook: 30 min
  • Yield: 4
  • Nutrition Info
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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


  1. 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.
  2. 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.
  3. 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.