Sausage and Sauerkraut
Sausage and sauerkraut is one of those dishes that I associate directly with my dad, David “Lowgear” Legault. He doesn’t cook often, but over the years, he’s developed a handful of specialities, and this is one of them.
In our family, this meal typically shows up in the colder months. Dad always serves it with skin-on boiled new potatoes with lots of butter, salt, pepper, and mustard pickles on the side. It’s a very old-school Nova Scotia dish, shaped by German traditions in Lunenburg and grounded in the staples of cabbage, pork, and pickles that carried families through winter.
My dad always uses Oktoberfest sausages, but they can be hard to find, so I sometimes substitute them with bangers. Fresh refrigerated sauerkraut makes all the difference here because it has a brighter, cleaner flavour and crispier texture than jarred versions. It’s a simple, humble dish, but it connects me back to my dad and the food traditions of my beloved Nova Scotia.
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Ingredients For Sausage and Sauerkraut
Ingredient Notes
- Neutral Oil (not pictured): You can use any light oil with a high smoke point. Canola, vegetable, sunflower, or peanut oil are all good options.
- Pork Sausages: Use fresh, uncooked sausages such as Oktoberfest, bangers, or bratwurst. Look for sausages that are sold raw in casings, not pre-cooked or smoked.
- Sauerkraut: Fresh refrigerated sauerkraut has a brighter flavour and crispier texture than jarred versions. One 900g carton equals approximately 6 cups, including the juice.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Neutral Oil: You can substitute olive oil, but be mindful of smoke.
- Pork Sausages: If you can’t find Oktoberfest, bangers, or bratwurst, try another fresh, uncooked sausage such as Italian.
- Sauerkraut: When fresh, refrigerated sauerkraut is unavailable, use the same amount of jarred sauerkraut. Rinse lightly if you want a milder flavour and less brine, or leave it as is for a sharper taste.
Recipe Variations
Try any of the following for a twist on this sausage and sauerkraut recipe:
- Apples: 1 to 2 cups, peeled and thinly sliced
- Bacon: 4 to 6 slices, chopped and cooked
- Bay Leaves: 2 to 3 whole
- Beer: 1 cup, lager or ale
- Caraway Seeds: 1 to 2 teaspoons, whole
- Garlic: 2 to 3 cloves, minced
- Onion: 1 large, thinly sliced
- Paprika: 1 to 2 teaspoons, sweet or smoked
- Red Pepper Flakes: ¼ to ½ teaspoon
- White Wine: ½ cup, dry
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Sausage and Sauerkraut
STEP 1: Place the sausages in a skillet with the oil.
STEP 2: Cook until both sides are browned. Don’t worry about cooking them through.
STEP 3: Slice the sausages in half lengthwise.
STEP 4: Spread the sauerkraut into a baking dish.
STEP 5: Place the halved sausages on top of the sauerkraut.
STEP 6: Bake until the sauerkraut is slightly golden around the edges. Serve hot with boiled new potatoes and mustard pickles.
Expert Tips
1. If your sausages start sticking to the pan, lower the heat a touch and give them a few extra minutes to release naturally.
2. Don’t use a serrated knife to slice the sausages. The jagged edge will tear the meat instead of cutting it cleanly.
3. If you want the sausages a little more browned on top, turn the oven to broil for the last 2 to 3 minutes, and keep an eye on them.
Recipe Notes
- Brown the sausages slowly over medium to medium-low heat so they develop colour without splitting.
- The sauerkraut will release liquid as it bakes. It’s good stuff for spooning over your potatoes!
Storage
- Refrigerate leftovers in a sealed container for up to 4 days. Reheat in the oven or on the stovetop until warmed through.
Recipes Related To Sausage and Sauerkraut
- Green Tomato Chow (Small-Batch)
- Creamed Lobster (Yarmouth-Style)
- Salt Cod Fish Cakes (Newfoundland-Style)
- Seafood Bubbly Bake
Printable Recipe Card
Sausage and Sauerkraut
Special Equipment
- Large skillet
- Sharp knife
- 9 x 13-inch (23 x 33 cm) baking dish
- Cutting board
- Tongs
Ingredients
- 1 tablespoon neutral oil
- 2 ¼ lb fresh pork sausages , about 10 medium, Oktoberfest, bangers, or bratwurst style
- 1 carton fresh refrigerated sauerkraut, with juices (approximately 6 cups)
Instructions
- Preheat the oven to 350ºF (180ºC). Have a 9 x 13-inch (23 x 33 cm) baking dish ready.
- Set a large skillet over medium to medium-low heat. Add the oil and swirl to coat. Place the sausages in the skillet and cook until golden brown on both sides.
- Transfer the sausages to a cutting board. Using a sharp knife, carefully slice them lengthwise down the middle. It is fine if they are not fully cooked through at this stage.
- Spread the sauerkraut and its juices into the prepared baking dish. Arrange the halved sausages evenly over top.
- Bake for 50 to 60 minutes, until the sauerkraut is heated through and lightly browned around the edges and the sausages are cooked through. Serve hot with skin-on boiled new potatoes and mustard pickles.
Recipe Notes
- Brown the sausages slowly over medium to medium-low heat so they develop colour without splitting.
- The sauerkraut will release liquid as it bakes. It’s good stuff for spooning over your potatoes!
Storage
- Refrigerate leftovers in a sealed container for up to 4 days. Reheat in the oven or on the stovetop until warmed through.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
Kelly Neil is a recipe developer, food photographer, and lifelong Nova Scotian building a sense of home and identity through recipes. She lives in her hometown of Dartmouth with her partner, Chris, their daughter, Elodie, and their little dog, Skipper.
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