Sausage and sauerkraut

Sausage and sauerkraut


10 people made this

About this recipe: A simple, yet delicious German recipe. Sausages are grilled on a barbecue, sliced and tossed with seasoned sauerkraut. Enjoy as a main course or as a side dish.


Serves: 4 

  • 350g pork sausages, halved lengthways
  • 2 tablespoons vegetable oil butter spread
  • 1 1/3 (700g) jars sauerkraut, drained
  • 1 teaspoon dried celery seeds
  • 1 tablespoon dried onion
  • 1 teaspoon caraway seeds
  • 2 tablespoons dark brown soft sugar
  • ground black pepper to taste

Prep:5min  ›  Cook:15min  ›  Ready in:20min 

  1. Preheat an outdoor barbecue for medium-high heat and lightly oil the cooking grate.
  2. Grill the sausages on the preheated barbecue until the sausages are browned and no longer pink in the centre about 5 minutes on each side. Cut the cooked sausage into 1.25cm slices.
  3. While the sausages are grilling, melt the butter spread in a large frying pan over medium-high heat. Stir in the sauerkraut, celery seeds, onion, caraway seeds, dark brown soft sugar and pepper. Cook and stir until the sauerkraut begins to brown, about 10 minutes. Stir in the sausage slices. Serve hot.

Alternative cooking methods

You can also cook the sausages under the grill or on the hob.

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