German Sauerkraut and Sausage

No Oktoberfest feast would be complete without sausage and sauerkraut, but you don’t have to ferment your own cabbage to create a mouthwatering dish.

In this version of the German classic, bacon adds a hearty undertone to a jar of store-bought kraut. Onions and sweet pieces of apple add robustness and depth of flavor that offset the sausage wonderfully.

You’ve never had sauerkraut and sausage like this before, and you’ll definitely want it over and over again!

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What is Sauerkraut?

Sauerkraut is a traditional German food made from fermented shredded cabbage. It has a tangy, robust flavor. In Germany, it is often seasoned with caraway seeds, but other popular seasonings are juniper berries, dill, and celery seeds.

In spite of sauerkraut’s close association with Germany and other Eastern European countries, the first sauerkraut was created by the Chinese over 2,000 years ago. There, cabbage was preserved by fermenting it in rice wine. This process did not arrive in Europe until the 1500s.

Once modern-day food preservation techniques were widespread around the world, sauerkraut began losing its popularity, not only at dinner tables in Germany, but worldwide. But thanks to research about the health benefits of fermented foods, it is making a well-deserved comeback throughout the year. It is particularly loved in Reuben sandwiches, atop hot dogs, and of course on any Oktoberfest plate.

How Did Oktoberfest Get to Be Such a Big Thing?

Oktoberfest began over 200 years ago in Munich, Germany. Originally, it was a celebration to commemorate the marriage of the crown prince of Bavaria to Therese of Saxe-Hildburghausen. It must have been quite a wedding. The ceremony was conducted on October 12, 1810, and the partying didn’t stop until five days later! It must have been great fun because they decided to do it all over again the next year.

Over time, Oktoberfest became an annual event that everyone looked forward to, and it didn’t take long for folks to realize the money-making opportunities during that time. Around 1818, stalls for food and drink sales were constructed just for the event. These eventually gave way to large beerhalls, complete with entertainment stages, similar to what we see today.

As years went by, Oktoberfest became quite the thing all over Germany and its surrounding areas. Today, the city of Munich holds a two-week Oktoberfest that begins in late September. Parades, carnival rides, music, and dancing beckon festivalgoers from around the world, but of course, the biggest draw is the food and drink. Over 6 million people attend Munich’s Oktoberfest every year.

Though I’ve never been to Oktoberfest in Germany, the popularity of microbreweries in the United States has brought the fun of the holiday to me on a much smaller scale. While I enjoy the music and dancing, the biggest draw for me is the food. Whether I am at a local brewpub or at the delicious Biergarten Restaurant at Epcot in Disney World, I always grab a generous plate of sausage and sauerkraut. But out of all the sausage and kraut dishes I’ve tried, my very favorite is my own!

What Kind of Sausage Should I Use?

If you’re serving an Oktoberfest dinner, using a German sausage is recommended. My family really loves kielbasa, so that is what we use, even though it is considered a Polish sausage. Here are some common German sausages that are typically seen during Oktoberfest celebrations.

• Bratwurst
• Knackwusrt (also called Knockwurst)
• Thuringers
• Bockwurst
• Weisswurst

To learn more about these sausages, be sure to check out Five Traditional Oktoberfest Sausages for all you need to know!

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Directions

• In an electric skillet, brown the bacon and onion until the onion is soft. Do not drain the fat. It will add flavor to your sauerkraut.
• Drain the sauerkraut, but don’t squeeze all the moisture out. I usually just hold my hand over the mouth of the jar to keep the contents in and drain it into the sink. Then stir the drained sauerkraut, apple, brown sugar, sherry, broth, and caraway seeds (if you’re using them) into the bacon-onion mixture. Cook for about 10 minutes, stirring occasionally.
• In the meantime, slice the kielbasa into medallions. If you’re using bratwurst or other small-linked sausage, you can skip this if you want to keep each sausage whole.
  
  *Check sausage instructions to ensure they have been precooked. Some bratwurst may need to be boiled prior to placing on the sauerkraut.*
  
• Add the sausage to the sauerkraut mixture. Stir, then place a lid on the skillet. Cook for another ten minutes or until sausages are warmed through. Serve hot.

Check Out These Other German Favorites

• Serve Sauerbraten and gravy over spaetzle at your next Oktoberfest feast
• Great Grandma’s authentic German Potato Salad is always a hit
• Serve a slice of Grandma’s Apple Cake to end your meal on a sweet note

Sausage and Sauerkraut

Recipe by Chicken Soup with DumplingsCourse: All Recipes, Main Dishes, PorkDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

20

minutes

Total time

40

minutes

In this version of the classic German sausage and sauerkraut, bacon adds a hearty undertone to the tangy kraut, punctuated by sweet apple pieces.

Ingredients

• 1/2 lb bacon, diced

• 1 medium onion, chopped

• 1 apple, cored, peeled, and diced

• 1 jar sauerkraut, drained

• 1 tablespoon brown sugar

• 1 tablespoon dry sherry

• 1/2 cup chicken broth

• 1/2 teaspoon caraway seeds (optional)

• 1 1/2 lbs kielbasa or other sausage

Directions

• In an electric skillet, cook bacon and onion until the onion becomes soft and translucent. In a large skillet, brown the bacon and onion until the onion is soft. Do not drain the fat. It will add flavor to your sauerkraut.
• Lightly drain the sauerkraut. Add it, along with the apple, brown sugar, sherry, broth, and caraway seeds to the bacon and onion mixture. Cook for about ten minutes, stirring occasionally.
• In the meantime, cut kielbasa into medallions. Add to sauerkraut mixture. If you are using small linked sausages, such as bratwurst, you can leave them whole.
  
  *Check sausage instructions to ensure they have been precooked. Some bratwurst may need to be boiled prior to placing atop the sauerkraut.*
• Place the lid on the skillet. Cook for another ten minutes or until sausages are warmed through.

Notes

• You may need to add more broth or water to the skillet if the sauerkraut becomes too dry.

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Post updated on 10/9/2022