Kraut and Sausage Recipes: A Cozy One-Pan Skillet Dinner

This kraut and sausage skillet pairs browned pork sausage with tangy sauerkraut, tender potatoes, onion, and apple for a hearty one-pan dinner. It is inspired by Central European and German-American combinations, with plenty of room for regional and family variations in the sausage, seasonings, and sides.

Ingredients

1½ lb (680 g) fresh pork sausage links, such as bratwurst
1½ lb (680 g) small waxy potatoes, such as Yukon Gold or red potatoes
1 medium yellow onion (about 150 g)
1 medium firm apple (about 180 g), such as Granny Smith or Honeycrisp
24 oz (680 g) sauerkraut, drained; reserve ¼ cup (60 ml) of its brine if desired
1 tbsp (15 ml) neutral oil, such as canola oil
1 cup (240 ml) low-sodium chicken broth or water
1 tsp (5 g) Dijon or whole-grain mustard
½ tsp (1 g) caraway seeds, optional
1 tsp (4 g) brown sugar, optional, to soften the kraut’s sharpness
½ tsp (3 g) fine salt, plus more to taste
¼ tsp (0.5 g) freshly ground black pepper
2 tbsp (8 g) chopped fresh parsley, for serving

Instructions

Prepare the ingredients. Scrub the potatoes and cut them into pieces about ¾ inch (2 cm) across; halve smaller potatoes and quarter larger ones so they cook at the same pace. Thinly slice the onion and apple. Drain the sauerkraut, pressing it gently to remove excess liquid, but do not rinse it unless you prefer a milder, less tangy result. If you want a brighter finish, set aside ¼ cup (60 ml) of the brine.
Brown the sausage. Heat the oil in a large, deep skillet or Dutch oven over medium heat. Add the sausage links in a single layer and brown them for about 8 minutes, turning every couple of minutes so several sides develop color. They do not need to be cooked through at this stage. Transfer them to a clean plate with tongs; keep raw-meat utensils and juices away from the cooked vegetables.
Soften the onion and apple. Add the onion and apple to the same pan, scraping up browned bits with a wooden spoon. Cook for about 3 minutes, stirring, until the onion begins to soften. Stir in the mustard, caraway, brown sugar if using, salt, and pepper. If the pan looks dry, add a tablespoon of broth rather than extra oil.
Cook the potatoes. Add the potatoes and broth, then stir to coat them. Bring the liquid to a gentle simmer, cover the pan, and cook for 18 to 20 minutes. Stir once about halfway through and check that the liquid is gently bubbling rather than boiling hard. The potatoes are ready for the next step when a paring knife enters the center with some resistance; they will soften further as the dish finishes.
Add the kraut and sausage. Fold in the drained sauerkraut and nestle the browned sausage links among the potatoes. Cover and simmer gently for 9 minutes, turning the links once. Check the thickest sausage with a food thermometer; USDA FSIS gives 160°F (71°C) as the safe minimum internal temperature for ground pork sausage. If a link has not reached that temperature, continue cooking and check again after a few minutes. The potatoes should now be fully tender.
Balance the seasoning. Taste a little of the sauerkraut and broth before adding more salt, since kraut can be quite salty on its own. For more tang, stir in a spoonful of the reserved brine; for a gentler flavor, add a splash of broth or water. Add another small dab of mustard or a pinch of black pepper if the sauce tastes flat.
Finish and serve. Let the skillet stand uncovered for 2 minutes so the broth settles around the potatoes. Sprinkle with parsley and bring the pan to the table, or divide the sausage, potatoes, and kraut among four plates. Serve with mustard at the table so everyone can add as much as they like.

Tips

Choose the right sausage. Fresh bratwurst or another uncooked pork sausage gives the dish savory pan drippings and needs to reach 160°F (71°C). For fully cooked smoked kielbasa, you can use the same amount, brown it for color, and add it with the sauerkraut so it does not dry out; heat it thoroughly. Sausage salt levels vary, so season the vegetables modestly and taste before serving.
Keep the potatoes evenly sized. Pieces near ¾ inch (2 cm) cook reliably in the covered simmer. Larger chunks can stay firm while the smaller ones fall apart. If your potatoes are especially large, cut them a little smaller rather than extending the covered time indefinitely.
Adjust the kraut’s intensity. Draining leaves plenty of flavor while preventing a watery skillet. Rinsing reduces acidity and salt, but it also removes some of the fermented cabbage’s characteristic bite. If you rinse it, taste before adding the optional sugar or extra salt.
Use a wide, heavy pan. A skillet or Dutch oven with a lid gives the potatoes room to cook evenly and makes it easier to brown the links. If your pan is crowded, brown the sausage in batches; crowding traps steam and makes it harder to develop a browned surface.

Serving Suggestions

This is a substantial meal as written, so a simple green side is usually enough. Try a crisp salad with a sharp vinaigrette, steamed green beans, or lightly dressed shredded cabbage. The fresh, crunchy contrast works especially well alongside the soft potatoes and warm, tart kraut. Rye bread, seeded rolls, or crusty bread are useful for catching the savory broth at the bottom of the bowl.

Set out Dijon, whole-grain mustard, or a mild mustard sauce for the sausage. If you want a richer plate, add a spoonful of sour cream, though it will soften the sauerkraut’s acidity. For a casual supper, serve the skillet family-style with the parsley and mustard on the side. For a more composed plate, arrange the potatoes and kraut first, then add a sausage link and a little cooking liquid to each serving.

Variations

Use smoked sausage: Kielbasa or another fully cooked smoked sausage brings a deeper smoky flavor and makes the final simmer straightforward. Slice it into thick coins if you prefer smaller bites, but add the slices with the kraut rather than browning them for too long. Their texture can turn firm if they are cooked hard for the entire potato simmer.

Try a different sausage: Fresh chicken or turkey sausage can replace pork sausage. Follow the package directions and check the thickest piece with a thermometer; poultry sausage must reach 165°F (74°C). A plant-based sausage can also work, although its browning time and salt level differ by product, so follow its package guidance and add it late enough to avoid overcooking.

Make it less sweet or more savory: The apple and optional brown sugar round off the kraut’s sour edge. Leave out the sugar, or use a tart apple, for a sharper skillet. For a more savory version, omit the apple and add ½ tsp (1 g) dried thyme with the mustard. Caraway is traditional in many kraut dishes but is optional; if it is difficult to find, simply leave it out rather than replacing it with a spice that changes the flavor substantially.

Add another vegetable: Sliced carrots can go in with the potatoes, provided they are cut into thin coins so they soften in the same time. For green cabbage, add a few handfuls during the last 10 minutes; it will be sweeter and milder than sauerkraut, so keep the kraut in the recipe if you want the familiar tang. Avoid adding extra vegetables in large amounts without increasing the pan’s liquid and cooking time.

Storage and Reheating

Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. They keep for 3 to 4 days in the refrigerator. For longer storage, freeze portions in airtight, freezer-safe containers for up to 2 to 3 months for best quality; thaw overnight in the refrigerator. The potatoes may become slightly softer after freezing, but the sausage and kraut remain suitable for a reheated meal.

Reheat a portion in a covered skillet over medium-low heat with 1 to 2 tbsp (15 to 30 ml) broth or water, stirring gently until hot throughout. You can also microwave it in a covered, microwave-safe dish, stirring halfway through. Reheat leftovers to 165°F (74°C), checked with a food thermometer, and avoid repeatedly cooling and reheating the same portion. If the mixture seems dry, add a little liquid; if it seems loose, uncover the pan for a minute or two so excess moisture can evaporate.

Frequently Asked Questions

Should I rinse sauerkraut before cooking?
Usually, no. Draining is enough for this recipe and keeps the kraut’s recognizable tang. Rinse it under cool water if you want a noticeably milder, less salty flavor, then taste the finished dish before adding more salt. You can also adjust the acidity at the end with a splash of broth rather than rinsing away all the brine flavor.

Can I use fully cooked sausage instead of fresh sausage?
Yes. Smoked kielbasa and other fully cooked links are convenient substitutes. Brown them briefly for color, then add them with the sauerkraut so they warm through without becoming tough. Follow the package directions for reheating. The 160°F (71°C) check in this recipe applies to the fresh ground-pork sausage version.

Why are my potatoes still firm?
They may be cut too large, the simmer may have been too gentle to cook them, or the pan may not have been covered tightly enough to hold steam. Keep the liquid at a quiet simmer, replace the lid, and cook in 3-minute increments until a knife passes through the center. Add a little water if the pan has become dry, and wait to add more acidic ingredients until the potatoes are nearly tender.

Can I make this without an apple?
Yes. Leave it out for a more direct sausage-and-kraut flavor. If you want some balance without fruit, use the optional teaspoon of brown sugar, or simply add a little more broth and mustard. The apple is not required for the potatoes or sausage to cook properly.

Can I prepare the ingredients ahead?
You can slice the onion and apple and cut the potatoes a few hours ahead. Keep the cut potatoes covered with cold water in the refrigerator, then drain and dry them well before cooking; wet potatoes can dilute the broth and splatter in hot oil. Drain the sauerkraut shortly before cooking. For best texture, brown and simmer the dish close to serving time rather than holding cooked potatoes warm for a long period.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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