Italian Sausage and Sauerkraut

"I love Italian Sausage and I love Sauerkraut. I thought I would cook the two together and see how it would turn out. It was really good. Sauerkraut can tend to be a little "gassy" so I always put beer in it to neutralize the acidity in the sauerkraut. It seems to do the trick for me. Sometimes draining and rinsing the sauerkraut just isn't enough. Beer also gives the sauerkraut a good flavor. The pears give it a little bit of a sweetness. Cooking time is approximate since some people may want to cook it longer than the suggested 30 minutes. This can serve either 2 or 4 people depending on how many sausages and how much sauerkraut each person may want."
 
Italian Sausage and Sauerkraut created by Chef PotPie
Ready In:
45mins
Ingredients:
5
Serves:
2-4
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ingredients

  • 2 tablespoons cooking oil
  • 4 Italian sausages (I use Isernios brand)
  • 16 ounces sauerkraut
  • 1 cup beer (I use American beer)
  • 1 cup diced canned pears
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directions

  • Cover the bottom of a large skillet with the oil.
  • Add the sausages and brown them.
  • Drain and rinse the sauerkraut (optional).
  • Add the sauerkraut to the skillet, using a fork to distribute it evenly around and on top of the sausages.
  • Add pears and stir into the sauerkraut.
  • Add the beer and stir again.
  • Bring the mixture to a boil.
  • Cover the skillet with a lid and lower the heat to"Medium" to"Med-Low".
  • Simmer the mixture for 30 minutes.
  • You may cook it longer if you want to.

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  1. marionetzel
    I made the recipe for the first time last evening. It was an instant hit! I would agree that the sausages should be browned in less oil. The recipe was easy to prepare, good for a beginner cook such as myself.
     
  2. Jessica C.
    I've made this several times now. Its amazing! Some tips...this recipe works better for me when I use canned Bavarian sourkraut rather than German Kraut in a bag or jar. The German style kraut comes out very watery and kind of disinigrates..and Ive had to drain the pan several times while cooking. The canned Bavarian seems to do this much less and holds up its structure much better. Now for my personal additions.. I add a moderate of amount of ginger, and a touch of cinnamon and nutmeg. I also use a bit of brown or regular sugar (depending on what I have on hand) to sweeten it up just a bit more than just the pears will. I also poke holes or slice my saugages to keep cooking time down. Its a family favorite and everyone who has been to dinner, loves it!! Thanks for the recipe!!
     
  3. Chef PotPie
    We really loved this dish! The addition of pears is genius. On Auntie's advice, I drained the pears but saved the juice, and I did end up adding about 1/3 cup of it back to the skillet. I used turkey Italian sausage, and only about 1 tablespoon of oil to fry them in. (Always looking to cut back on fat!) We love sauerkraut, so I drained it but did not rinse it. The sour from the kraut and the sweetness of the pear liquid was a nice taste combination. I'll definitely make this again. Thanks Auntie!
     
  4. Chef PotPie
    Italian Sausage and Sauerkraut Created by Chef PotPie
  5. Crafty Lady 13
    Italian Sausage and Sauerkraut Created by Crafty Lady 13

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