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Roasted sausages served on sauerkraut
Roasted sausages with savory sauerkraut

Roasted Sausage with Braised Sauerkraut

Author: Flavelo
Recipes Main Courses Quick Meals
The essence of Hungarian winter: hearty, warming, and bold. Sauerkraut isn't just a side here; it's a foil to the rich, fatty sausage, cutting through the heaviness with its tang. The secret is the slow braise with bacon and onions, creating a deep, smoky foundation.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large Skillet or Dutch Oven with lid
  • Colander

Allergen Information

⚠️ None (Check sausage ingredients for gluten)

Instructions

1 ✓

Taste the sauerkraut. If too salty/sour, rinse in cold water and squeeze dry.

Tip: Rinsing allows you to control the final saltiness.
2 ✓

Dice onion and bacon.

Tip: Uniform dicing ensures even cooking.
3 ✓

Render bacon in a large skillet until crispy.

Tip: The rendered fat creates a smoky base flavor.
4 ✓

Add onion, sauté until soft. Add garlic and caraway, cook 1 min.

Tip: Heating caraway releases its aromatic oils.
5 ✓

Sprinkle with sugar, caramelize slightly, then add sauerkraut and pepper.

Tip: Sugar rounds out the sharp acidity.
6 ✓

Add splash of water, cover, and simmer 20 mins.

Tip: Keeps it moist.
7 ✓

Fry sausages in a separate pan (or roast in oven) until golden and cooked through. Serve atop kraut.

Tip: Don't pierce sausages! It lets the juices out and dries them out.

Recipe FAQ

Too sour?
A pinch of baking soda can neutralize acid, or add a bit more sugar/honey to balance it.
Which sausage?
Fresh Bratwurst or Mild Italian Sausage work best if you can't find Hungarian baking sausage.

Ingredients

  • 1 lb Fresh Bratwurst or Italian Sausage
  • 14 oz sauerkraut
  • 1 medium onion
  • 2 cloves garlic
  • 2 tbsp oil or lard
  • 1 tsp sugar
  • 4 oz smoked bacon
  • 1 pinch salt (taste first!)
  • 1 pinch black pepper
  • 1 tsp whole caraway seeds