Sausages and Sauerkraut

    (13)
    20 minutes

    This is a very quick and easy dinner with a sweet and sour flavour. Serve piping hot with your choice of sides.


    10 people made this

    Ingredients
    Serves: 4 

    • 170g pork sausages
    • 2 tablespoons margarine
    • 900g sauerkraut, drained
    • 1 teaspoon dried celery flakes
    • 1 tablespoon dried minced onion
    • 1 teaspoon caraway seeds
    • 2 tablespoons brown sugar
    • 1 pinch ground black pepper to taste

    Directions
    Preparation:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Preheat bbq for medium-high heat and lightly oil the grate.
    2. Cook the sausages on the preheated bbq until the sausages are browned and no longer pink in the centre, about 5 minutes on each side. Cut the cooked sausages into 1 cm slices.
    3. While the sausages are cooking, melt the margarine in a large frypan over medium-high heat. Stir in the sauerkraut, celery flakes, onion, caraway seeds, brown sugar and pepper. Cook and stir until the sauerkraut begins to brown, about 10 minutes. Stir in the sausage slices. Serve hot.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (13)

    Reviews in English (6)

    by
    8

    I made this last night and just finished off the leftovers for lunch. It was delicious! My mom used to make a much simpler, much more Americanized version of "weenies and kraut" when I was a kid using hotdogs and without any seasoning besides pepper. While I did enjoy it as a kid, I was looking for a bit more sophisticated recipe to try. This hit the spot perfectly. I made it exactly as the recipe calls except I subbed a little dill and cumin seed for the caraway. I'm not a big fan of the licorice flavor spices (anise, fennel seed, etc) so I did a search for possible substitutions for the caraway. I found dill and cumin suggested as somewhat similar in flavor, so I used half a teaspoon of each. I did have to cook it a little longer than 10 minutes before the kraut started to brown a bit. This makes 4 very large portions and could easily feed six people with a side. I served it with some hot german potato salad and the combination was great.  -  29 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    6

    Okay, I got my hands on some homemade Farmers Sausage that a good friend of mine got the recipe for and made. I had been dying to try it after he told me all about it and I never thought I would but he came through for me. I LOVED it and I really enjoyed this recipe. I have never seen celery flakes around here so I just diced up some celery AND I did cut the brown sugar in half but that is only due to personal preference because I do not like sweet and like the sour bite the kraut gives. This recipe was super easy and super good if you like the kraut. Thanks for sharing!  -  09 Mar 2011  (Review from Allrecipes USA and Canada)

    by
    4

    Other than changing the ratio of meat to sauerkraut, we followed this recipe fairly closely. Used fresh onion instead of dried and celery seed instead of the flakes. Turned out great! Even I liked it and I don't like sauerkraut very much.  -  10 Aug 2011  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate