Sausage and Sauerkraut Pot
Warm, hearty, and irresistibly savory, this Sausage and Sauerkraut Pot is the perfect recipe for cozy dinners or lively Oktoberfest celebrations. Featuring juicy kielbasa or bratwurst paired with tangy sauerkraut, tender potatoes, and sweet carrots, this one-pot wonder is infused with bold flavors from caraway seeds, dijon mustard, and a touch of brown sugar. The dish is simmered in a rich chicken broth, creating a comforting harmony of textures and tastes that will please any palate. Ready in just under an hour and perfect for feeding a crowd, this easy recipe is a must-try for fans of German-inspired cuisine. Don’t forget to garnish with fresh parsley for a vibrant finishing touch!
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Recipe Information
Ingredients
- 4 links sausages (kielbasa or bratwurst)
- 16 oz sauerkraut
- 1 large yellow onion
- 4 medium potatoes
- 2 medium carrots
- 2 units garlic cloves
- 2 cups chicken broth
- 1 tbsp dijon mustard
- 1 tbsp olive oil
- 1 tsp caraway seeds
- 1 tsp brown sugar
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp parsley (optional, for garnish)
Instructions
Peel and thinly slice the onion. Peel the garlic cloves and mince them. Scrub the potatoes and carrots, then dice the potatoes into bite-sized chunks and slice the carrots into rounds.
In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat.
Add the sausages to the pot and brown them on all sides, about 5 minutes. Remove the sausages from the pot and set aside.
In the same pot, add the sliced onion and cook, stirring occasionally, until softened and slightly golden, about 5 minutes.
Add the minced garlic to the onions and cook for another minute until fragrant.
Stir in the sauerkraut, caraway seeds, and brown sugar. Cook for 2-3 minutes to combine flavors.
Add the diced potatoes and sliced carrots to the pot. Stir to distribute the vegetables evenly.
Pour in the chicken broth and stir in the dijon mustard, salt, and black pepper.
Slice the sausages into thick rounds and return them to the pot, nestling them into the mixture.
Bring the pot to a simmer, then cover with a lid. Reduce the heat to low and let everything cook for 35-40 minutes, or until the potatoes and carrots are tender.
Taste and adjust seasoning with additional salt or pepper if needed.
Serve hot, optionally garnished with chopped fresh parsley for a touch of brightness.
Nutrition Facts
Calories |
2299 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.3 g | 152% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 8683 mg | 378% | |
| Total Carbohydrate | 231.3 g | 84% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 38.0 g | ||
| Protein | 82.5 g | 165% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 485 mg | 37% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 6830 mg | 145% | |
*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.
