Oktoberfest Kraut Sausage Spareribs and Potatoes
Celebrate the flavors of Bavaria with this hearty and comforting Oktoberfest Kraut Sausage Spareribs and Potatoes recipe! Perfect for an autumn feast, this one-pot wonder combines tender pork spareribs, smoky sausage, baby red potatoes, and tangy sauerkraut in a rich, savory broth infused with apple cider vinegar, Dijon mustard, and earthy caraway seeds. Slowly baked to perfection in a Dutch oven, the dish delivers melt-in-your-mouth ribs and deeply flavorful potatoes, all balanced by the vibrant kick of sauerkraut and smoked paprika. Garnished with fresh parsley and served alongside crusty bread or a frosty beer, it’s the ultimate crowd-pleaser for any Oktoberfest celebration or cozy family dinner. This dish is as warm and inviting as it is easy to make, with minimal hands-on prep and plenty of bold flavors to enjoy.
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Recipe Information
Ingredients
- 2 pounds pork spareribs
- 4 links smoked sausages
- 1.5 pounds baby red potatoes
- 3 cups sauerkraut
- 1 yellow onion, thinly sliced
- 3 garlic cloves, minced
- 1.5 cups chicken or beef broth
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 325°F (165°C).
Heat the vegetable oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
Season the pork spareribs with salt and black pepper, then sear them in the hot oil until browned on all sides, about 3-4 minutes per side. Remove the spareribs and set them aside.
Add the sliced onion to the pot and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Stir in the sauerkraut, caraway seeds, smoked paprika, apple cider vinegar, Dijon mustard, and chicken or beef broth. Mix well to deglaze the pot, scraping up any browned bits from the bottom.
Return the spareribs to the pot and nestle them into the sauerkraut mixture. Spread the baby red potatoes evenly over the top.
Cover the pot with a lid and transfer it to the preheated oven. Bake for 1 hour 30 minutes, or until the spareribs and potatoes are tender.
Slice the smoked sausages into 2-inch pieces and add them to the pot in the last 15 minutes of cooking to heat through and absorb some of the flavors.
Remove the pot from the oven and let rest for 5 minutes before serving.
Garnish with freshly chopped parsley and serve warm. Enjoy your Oktoberfest feast with a side of crusty bread or a cold beer!
Nutrition Facts
Calories |
5503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 441.7 g | 566% | |
| Saturated Fat | 154.0 g | 770% | |
| Polyunsaturated Fat | 18.7 g | ||
| Cholesterol | 1179 mg | 393% | |
| Sodium | 10645 mg | 463% | |
| Total Carbohydrate | 148.8 g | 54% | |
| Dietary Fiber | 30.1 g | 108% | |
| Total Sugars | 22.3 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 512 mg | 39% | |
| Iron | 23.5 mg | 131% | |
| Potassium | 6843 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
