Old World Sauerkraut Supper
Experience the hearty and comforting flavors of an "Old World Sauerkraut Supper," a traditional one-pot meal that brings the taste of European countryside kitchens to your table. This recipe highlights the tangy richness of sauerkraut paired with savory pork sausages, smoky ham hock, tender russet potatoes, and sweet carrots, all simmered to perfection in a flavorful chicken broth infused with aromatic caraway seeds and bay leaf. With minimal prep and a hands-off simmer time, this dish delivers robust flavor with ease. Ideal for cozy family dinners, it's best served steaming hot alongside crusty bread or rye to soak up the delicious broth. Perfect for anyone seeking comforting, rustic flavors, this sauerkraut supper is a true celebration of old-world cooking at its finest.
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Recipe Information
Ingredients
- 32 oz (drained) sauerkraut
- 4 links pork sausages
- 1 smoked ham hock
- 4 medium (peeled and quartered) russet potatoes
- 1 medium (sliced) onion
- 2 medium (peeled and sliced) carrot
- 4 cups chicken broth
- 1 bay leaf
- 1 tsp caraway seeds
- 1 tbsp olive oil
- 0.5 tsp (or to taste) salt
- 0.5 tsp (or to taste) black pepper
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
Add the pork sausages and cook until browned on all sides, about 5–7 minutes. Remove the sausages and set them aside.
In the same pot, add the sliced onion and cook until softened, about 3–4 minutes.
Add the sauerkraut, stirring to combine with the onions, then pour in the chicken broth.
Stir in the bay leaf, caraway seeds, salt, and black pepper.
Nestle the ham hock into the sauerkraut mixture, then layer the quartered potatoes and sliced carrots on top.
Place the browned sausages on top of the vegetables.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot with a lid and simmer for 75–90 minutes, or until the potatoes are fork-tender and the ham hock is cooked through.
Remove the ham hock from the pot. Shred the meat off the bone and return the meat to the pot, discarding skin and bone.
Stir everything together, adjust seasoning with additional salt and pepper if needed, and discard the bay leaf before serving.
Serve hot with crusty bread or rye bread on the side for a complete meal.
Nutrition Facts
Calories |
637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 10.8 g | 54% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 85 mg | 28% | |
| Sodium | 3569 mg | 155% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 10.0 g | ||
| Protein | 31.7 g | 63% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 161 mg | 12% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 2012 mg | 43% | |
*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.
