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Sausage and Sauerkraut


This traditional German recipe takes a little bit of work, but it’s well worth the effort–definitely a family favorite around our house!


1 2-pound jar or pouch of sauerkraut (from the refrigerator section; don’t get the stuff in a can)

1 apple, diced

1 teaspoon caraway seeds (optional)

1/4 cup brown sugar

12 ounces bacon

1 medium onion, halved and sliced

1 1/2 pounds kielbasa, cut into 1” slices


In a large saucepan or Dutch Oven, combine the sauerkraut, diced apple, caraway seeds (if you’re using them), and brown sugar. Bring to a simmer over medium heat, then reduce heat to medium-low, cover, and simmer for 90 minutes-2 hours, stirring occasionally.

When the sauerkraut is almost done simmering, preheat oven and place the bacon on a foil-lined baking sheet or in a large cast iron pan and bake for 20-25 minutes or until crisp. Remove from oven, drain the bacon on paper towels, and crumble the bacon. Set aside.

If you used a baking sheet, transfer 2 tablespoons of the bacon drippings to a frying pan. If you used a cast iron pan, drain all but about 2 tablespoons of bacon drippings and return the pan to the stove. Heat the drippings over medium heat. When hot, add the sliced onions and kielbasa. Cook for 10-15 minutes, stirring frequently, until the onions are caramelized and the sausage is crisping up on the edges. Transfer the onions, sausage, crumbled bacon, and sauerkraut mixture to a slow cooker and cook on high for 2-3 hours or on low for 4-6 hours. Serve with German potato salad or roasted potatoes.


If you’d rather finish this up in the oven instead of the crock pot, bake in an oven heated to 325 degrees F for 1 hour.


  • Serving Size: 6