This sausage sauerkraut and potatoes recipe is a hearty, savory one-pan dinner made with browned kielbasa or smoked sausage, tender potatoes, tangy sauerkraut, onions, garlic, Dijon mustard, and simple seasonings. It is an easy German-inspired or Polish-inspired comfort-food meal that is perfect for busy weeknights and cold-weather dinners.

The combination of smoky sausage, crispy-edged potatoes, and tangy fermented sauerkraut makes every bite flavorful and satisfying. Add apples for a little sweetness, caraway seeds for a traditional flavor, or mustard for extra tang.

Why You’ll Love Sausage Sauerkraut and Potatoes

This sausage sauerkraut and potatoes skillet is an easy meal because all the ingredients cook together in one pan. You get protein from the sausage, satisfying potatoes, and bold flavor from sauerkraut without needing complicated preparation.

It is a practical recipe for home cooks because you can use several types of sausage. Kielbasa, smoked sausage, bratwurst, Polish sausage, chicken sausage, turkey sausage, or even plant-based sausage can work. Choose the sausage that fits your taste and dietary needs.

This meal also reheats well, so it is useful for meal prep. Make a large skillet for dinner, then pack leftovers for lunch the next day.

A hearty one-pan dinner with bold savory flavor

Browning the sausage first gives the dish its best flavor. The sausage develops caramelized edges and leaves savory browned bits in the skillet. The potatoes and onions absorb those flavors as they cook.

Sauerkraut brings a bright tang that balances the richness of sausage and potatoes. Dijon mustard adds a little sharpness, while paprika and black pepper bring warmth.

An easy German-inspired or Polish-inspired comfort meal

Sausage, sauerkraut, and potatoes are common ingredients in Central and Eastern European-style comfort cooking. Kielbasa and sauerkraut are especially associated with Polish-inspired meals, while bratwurst, sauerkraut, potatoes, mustard, and caraway are common German-inspired flavor combinations.

This recipe is not meant to claim one strictly traditional regional version. Instead, it is a simple home-style skillet meal inspired by these familiar ingredients and flavors.

Simple ingredients for a filling family dinner

The main ingredients are affordable and easy to find: sausage, potatoes, sauerkraut, onion, garlic, and a few spices. Use baby potatoes for a quicker cooking time, or use Yukon Gold or red potatoes cut into small cubes.

Because the recipe is filling, you do not need many side dishes. Serve it with rye bread, crusty bread, a green salad, roasted carrots, green beans, or a mustard dressing on the side.

Great for weeknights, meal prep, and colder weather

This skillet dinner takes about 40 minutes from start to finish. It works well after a busy day because the steps are simple and the cooking is mostly hands-off once the potatoes are covered.

The leftovers are also good for lunch. Reheat them in a skillet with a splash of water or broth, then cover briefly so the potatoes warm through without drying out.

Ingredients for Sausage Sauerkraut and Potatoes

This sausage sauerkraut potatoes recipe uses basic ingredients with big flavor. Smoked sausage provides a salty, savory base; potatoes make the meal hearty; sauerkraut adds tang; and mustard and spices tie everything together.

For the best result, use refrigerated or shelf-stable sauerkraut that is fresh-smelling, properly stored, and free of visible spoilage. Properly fermented sauerkraut should be kept tightly covered in the refrigerator, and it should be discarded if mold or other signs of spoilage appear.uaf+1

Kielbasa, smoked sausage, bratwurst, or Polish sausage

Kielbasa is one of the easiest choices because it is commonly sold fully cooked and only needs to be browned and heated through. Smoked sausage has a similar convenience and adds deep savory flavor.

Bratwurst can also be used, but check the package to see whether it is raw or pre-cooked. Raw pork or beef sausage should reach 160°F or 71°C, while raw chicken or turkey sausage should reach 165°F or 74°C.canr.msu+1

Baby potatoes, red potatoes, or Yukon Gold potatoes

Baby potatoes are convenient because they cook quickly when halved or quartered. Red potatoes and Yukon Gold potatoes are also excellent because they stay tender and hold their shape in the skillet.

Avoid cutting the potatoes too large. Small, evenly sized pieces cook more quickly and develop crisp golden edges. If you use larger potatoes, cover the skillet longer or parboil them for a few minutes before browning.

Sauerkraut, onion, garlic, and mustard

Sauerkraut adds tangy fermented flavor and balances the richness of sausage. You can use it straight from the jar for a stronger tang, or rinse and drain it for a milder flavor.

Yellow onion becomes sweet as it cooks, while garlic adds savory depth. Dijon mustard brings sharpness and helps create a light sauce when mixed with broth and sauerkraut juices.

Optional apples, caraway seeds, paprika, and fresh herbs

A firm apple, such as Granny Smith, Honeycrisp, or Pink Lady, adds a sweet-tart contrast to sauerkraut. Dice it finely and add it with the onion or sauerkraut.

Caraway seeds are optional but give the dish a classic rye-bread-like flavor that pairs well with sauerkraut. Smoked paprika, black pepper, and fresh parsley or dill are also excellent additions.

How to Make Sausage Sauerkraut and Potatoes

This recipe uses one large skillet with a lid. The cooking method is simple: brown the sausage, cook the potatoes until tender and golden, soften the onions, then add sauerkraut and seasonings.

A cast-iron skillet or heavy nonstick skillet works best because it distributes heat evenly and gives potatoes more color. Use a pan large enough to spread the potatoes in a mostly single layer.

Brown the sausage in a large skillet

Heat olive oil in a large skillet over medium-high heat. Add sliced kielbasa or smoked sausage in a single layer and cook until browned on both sides.

Transfer the sausage to a plate. Leaving some browned bits and sausage flavor in the skillet gives the potatoes and onions a richer taste.

Cook potatoes until tender and golden

Add the diced potatoes to the same skillet. Season with salt, black pepper, smoked paprika, and optional caraway seeds. Stir to coat them in the flavorful oil.

Add a small splash of water or chicken broth, then cover the skillet. Let the potatoes steam for 8 to 10 minutes, stirring once halfway through. Uncover and cook for another 5 to 7 minutes until golden and fork-tender.

Add onions, sauerkraut, and seasonings

Push the potatoes to one side of the skillet. Add sliced onion and cook for 2 to 3 minutes until it begins to soften. Add garlic and cook for 30 seconds.

Stir in sauerkraut, Dijon mustard, and a small amount of chicken broth or apple juice. If using apple, add it now. Mix everything together so the sausage, potatoes, sauerkraut, and seasonings are evenly distributed.

Combine everything and cook until hot and flavorful

Return the browned sausage to the skillet. Reduce the heat to medium-low, cover, and cook for 5 to 7 minutes until the sauerkraut is hot, the apples are tender if used, and all ingredients are heated through.

Taste before adding extra salt. Sausage and sauerkraut can both be salty, so you may only need black pepper, mustard, or a small splash of apple cider vinegar to finish the dish.

Tips for the Best Sausage and Sauerkraut Skillet

The best sausage sauerkraut and potatoes are browned, tender, tangy, and well balanced. Use a large skillet, cook the potatoes fully before adding sauerkraut, and adjust the sauerkraut flavor based on your preference.

Do not rush the potatoes. Sauerkraut cooks quickly, but potatoes need enough time to become tender inside and crisp outside.

Choose sausage with a smoky or savory flavor

Smoked kielbasa is especially good because it adds a strong savory flavor with very little extra work. Bratwurst makes the dish taste more like a classic German-inspired dinner, while hot Italian sausage creates a spicy variation.

If you choose turkey or chicken sausage, look for one with herbs, garlic, apple, or smoked flavors. These work nicely with sweet-tart sauerkraut and potatoes.

Decide whether to rinse sauerkraut before cooking

Rinsing sauerkraut creates a milder flavor and reduces some saltiness. Drain it well after rinsing so the skillet meal does not become watery.

If you enjoy bold tangy sauerkraut, use it straight from the jar but drain excess brine. You can use a small amount of the brine in the skillet for more flavor if desired.

Use a lid to help potatoes cook faster

Potatoes brown best when they have room in the skillet, but covering the pan briefly helps them steam and become tender faster. Add a small splash of water or broth, cover, and let the steam soften the potatoes.

After uncovering, let the moisture evaporate so the potatoes can develop crisp, golden edges. This method prevents burned outsides and hard centers.

Add apples or mustard to balance sauerkraut tanginess

Sauerkraut can be very tangy, especially if you use it without rinsing. A diced apple adds gentle sweetness, while Dijon mustard adds a sharp savory note that balances the dish.

You can also add a teaspoon of maple syrup, brown sugar, or apple cider vinegar depending on whether you want the meal sweeter or more tangy. Add small amounts and taste as you go.

Serving, Storage, and Variations

This one-pan sausage sauerkraut and potatoes dinner is satisfying by itself, but a few simple sides can turn it into a complete meal. Serve it hot with herbs, mustard, and bread.

Cool leftovers quickly and refrigerate them in an airtight container. Cooked meat dishes should generally be kept in the refrigerator for 3 to 4 days; leftovers can be frozen for 3 to 4 months for best quality.canr.msu

What to serve with sausage, sauerkraut, and potatoes

Serve this skillet with rye bread, crusty sourdough, pretzel rolls, or warm dinner rolls. A small bowl of extra Dijon mustard or whole-grain mustard is also excellent for dipping sausage pieces.

For vegetables, choose green beans, roasted carrots, sautéed cabbage, cucumber salad, or a crisp green salad. Applesauce can be a good side if you want a sweeter traditional-style contrast.

Make this recipe on a sheet pan in the oven

To make sausage sauerkraut and potatoes on a sheet pan, toss diced potatoes and onions with olive oil, paprika, salt, and pepper. Roast at 425°F for 20 minutes.

Add sliced sausage, drained sauerkraut, mustard, and diced apple if using. Toss gently and roast for another 15 to 20 minutes until potatoes are tender and sausage is browned. Use the skillet method if you want softer, more braised sauerkraut.

Add cabbage, bell peppers, or carrots

Sliced green cabbage can be added with the onions for a more vegetable-packed skillet dinner. Cook it until soft and lightly browned before stirring in sauerkraut.

Bell peppers and carrots also work well. Add thinly sliced peppers with the onions. Add thin carrot slices with the potatoes because they need more time to become tender.

Store and reheat leftover skillet dinner

Store leftover sausage, sauerkraut, and potatoes in a covered container in the refrigerator for up to 3 to 4 days. Reheat in a skillet over medium-low heat with a tablespoon of water or broth.

Cover the pan for a few minutes so the potatoes heat evenly. Reheat leftovers until they reach 165°F or 74°C before serving.canr.msu

Sausage Sauerkraut and Potatoes FAQ

Should I rinse sauerkraut before cooking?

It depends on your taste. Rinse and drain sauerkraut for a milder, less salty flavor. Use it straight from the jar, after draining excess brine, if you enjoy a more tangy and fermented flavor.

What sausage goes best with sauerkraut and potatoes?

Kielbasa and smoked Polish sausage are excellent choices because they are smoky, savory, and easy to cook. Bratwurst is also great for a German-inspired version, while chicken or turkey sausage creates a lighter variation.

Can I cook sausage, sauerkraut, and potatoes in the oven?

Yes. Roast the potatoes and onions first, then add sausage and sauerkraut during the final part of cooking. This is a good option when you want crisp roasted potatoes with minimal stovetop attention.

Can I make this recipe without apples?

Yes. Apples are optional. They add a little sweet-tart balance to sauerkraut, but the skillet is still delicious with just sausage, potatoes, onion, sauerkraut, mustard, garlic, and spices.