Sausages with Braised Sauerkraut
Hearty braised sauerkraut with caramelized onion, apple, and caraway, served with pan-fried sausages—Oktoberfest at home.
- Time
- 40 min
- Serving
- 468 kcal
- Ingredients
- ≈ $2.26
- Protein
- 17 g
Ingredients
- 1 Sauerkrautpack 500 g ≈ $3.00 150 g
- 2 Frankfurterspack 400 g ≈ $3.50 120 g
- 3 Onions≈ $1.60 per kg 40 g
- 4 Apples≈ $3.50 per kg 50 g
- 5 Butterpack 180 g ≈ $1.60 8 g
- 6 Cumin to taste
- 7 Sugar 3 g
- 8 Ground black pepper to taste
- 9 Mustard 8 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Drain the sauerkraut1 from its brine; if too sour, rinse it.
Slice the onion3 into half-rings and sauté in oil for 5 minutes; add the sauerkraut1, caraway seeds, sugar, and grated apple4.
Pour in half a cup of water, cover, and simmer on low heat for 25 minutes, stirring occasionally; season with black pepper at the end.
Score the sausages diagonally and pan-fry in a dry skillet for 5–6 minutes until browned in spots.
Serve the sausages over the sauerkraut1 with mustard.
Tips
- Why it works
- Score sausages diagonally so they brown faster and render fat evenly without splitting open. Overcooking makes them dry and tough.
- Substitutions
- Use 40g pear instead of apple for a sweeter taste. Replace caraway with 0.3g allspice if unavailable.
- Common mistakes
- If the kraut smells sharp or tastes overly sour, you didn’t simmer long enough to mellow the acid. Check after 20 minutes.
- Storing and reheating
- Eats best fresh but keeps 3 days in the fridge. Reheat sauerkraut in a pot with 20ml water; sausages in a dry pan for 2 minutes.
- Serve with
- Pair with a dark lager or rye bread to soak up the juices. Works for a casual Sunday dinner with leftovers.
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