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Sauerkraut with Polish Sausage


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  • 6 smoked bacon slices, cut into 2-inch-wide strips
  • 1 large onion, sliced
  • 1 carrot, chopped
  • 1 2-pound jar sauerkraut, rinsed, drained well
  • 2 cups dry white wine
  • 1 1/2 cups chicken stock or canned low-salt broth
  • 1 tablespoon caraway seeds
  • 4 juniper berries, crushed, or 1 tablespoon gin
  • 1 1/2 pounds kielbasa or other cooked sausages such as bratwurst or knockwurst, cut into 3-inch lengths


Servings 4


Step 1

Preheat oven to 300°F. Place bacon, onion and carrot in heavy large ovenproof Dutch oven over medium-high heat. Sauté until onion is tender but not brown, about 5 minutes. Squeeze as much liquid as possible from sauerkraut. Add sauerkraut to Dutch oven. Add wine, stock, caraway seeds and juniper berries. Bring to simmer. Cover tightly, place in oven and bake 1 hour.

Add kielbasa to Dutch oven, pushing into sauerkraut. Cover and bake 1 hour. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat, stirring frequently.)

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