Sausage and sauerkraut

    (13)
    20 min

    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.


    10 people made this

    Ingredients
    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

    Method
    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.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:
    (13)

    Reviews in English (6)

    by
    8

    I made this last night and just finished off the leftovers for lunch. It was delicious! My mom used to make a much simpler, much more Americanized version of "weenies and kraut" when I was a kid using hotdogs and without any seasoning besides pepper. While I did enjoy it as a kid, I was looking for a bit more sophisticated recipe to try. This hit the spot perfectly. I made it exactly as the recipe calls except I subbed a little dill and cumin seed for the caraway. I'm not a big fan of the licorice flavor spices (anise, fennel seed, etc) so I did a search for possible substitutions for the caraway. I found dill and cumin suggested as somewhat similar in flavor, so I used half a teaspoon of each. I did have to cook it a little longer than 10 minutes before the kraut started to brown a bit. This makes 4 very large portions and could easily feed six people with a side. I served it with some hot german potato salad and the combination was great.  -  29 Jun 2010  (Review from Allrecipes US | Canada)

    by
    6

    Okay, I got my hands on some homemade Farmers Sausage that a good friend of mine got the recipe for and made. I had been dying to try it after he told me all about it and I never thought I would but he came through for me. I LOVED it and I really enjoyed this recipe. I have never seen celery flakes around here so I just diced up some celery AND I did cut the brown sugar in half but that is only due to personal preference because I do not like sweet and like the sour bite the kraut gives. This recipe was super easy and super good if you like the kraut. Thanks for sharing!  -  09 Mar 2011  (Review from Allrecipes US | Canada)

    by
    4

    Other than changing the ratio of meat to sauerkraut, we followed this recipe fairly closely. Used fresh onion instead of dried and celery seed instead of the flakes. Turned out great! Even I liked it and I don't like sauerkraut very much.  -  10 Aug 2011  (Review from Allrecipes US | Canada)

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