Sauteed Sauerkraut with Smoked Sausage

Sauteed Sauerkraut with Smoked Sausage

I mentioned many times during these 2 ½ + years of blogging journey how some dishes always transport me to my childhood or early phases of my life.  I had a good childhood and happiest memories are tied to food. I grew up on a smallish farm, and the produce was mainly picked from the garden, fruit from the backyard, meat was also provided and always organic, fish caught from the river and dairy made from raw milk. There was no need to go grocery shopping all the time, since everything that we needed was there, a few feet away.
Growing like that for me also means very fortunate life. Maybe, that’s why I love a home-cooked meal, and I have such a love affair with food.  

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I think every household has their favorite dishes that end up on their dining room table on a weekend when a family gathers. I was never a picky eater, but some of the favorites were actually and still is fermented cabbage or as many know as sauerkraut, bean soupbeef goulash or stew or stew and on Sunday, my Grandmas Chicken and roasted potatoes. Top three dishes that I could never resist- but dip, homemade fresh from the oven and still bit warm bread in the bowl of goodness. I just love mopping the bottom of the pot or pan with hot bread. 

I posted a similar recipe when I started blogging, but my taste did change a bit and I made this sauerkraut recipe that is out of this world delicious and all you need is just a simple few ingredients.

Sauteed Sauerkraut with Smoked Sausage

Sauteed Sauerkraut with Smoked Sausage

Serves 4
  • 1 ½ Tbs. Vegetable Oil
  • 2 Cups of Beef or Turkey Sausage, sliced
  • ½ Pack/bag/jar (about 470g) of Shredded Sauerkraut Or homemade 
  • 3-4 garlic cloves, crushed and minced
  • Pinch of Red Hot Chili powder/or flakes *optional 
  • Salt and Pepper to taste if needed
  1. Heat the oil and drop about ½ of the minced garlic, stir but do not let it burn; also turn down the heat to low-medium.
  2. Add Sliced sausage, stir until it gets brownish.
  3. Add Sauerkraut on top and stir all together, it might have some water in, and that’s alright because it will give you more flavor; toss the rest of the minced garlic on top and stir.
  4. Sprinkle Red Hot Chili flakes or powder, ground black pepper, and salt only if needed, to taste, and stir again. 
  5. Cook until most of the liquid evaporates, stir and you will have sauteed sauerkraut after 7-10 minutes. 
    • For the soup option just add beef or vegetable broth on top. Let it boil for 20 minutes under the lid, add salt if needed and you can actually add about 1/2 cup of rice or a couple of cubed potatoes and carrots to the soup, and boil until tender. 
    • You can also try this recipe with cooked pasta, sauteed with Sauerkraut
    • What you see on the pictures that are not pure oil, that is oil mixed with sauerkraut water/juice. I like it juicy to dip my bread in.

The sour taste of sauerkraut and spicy chili powder mixed with smoked sausage is fantastic. Adding gochujang (Korean condiment -chili bean paste) is often mixed in with my sauerkraut instead of chili flakes and it gives that much more heat, flavor and transforms ordinary into something more unique. 


    • For those that either can’t tolerate spicy or don’t like it, you can replace chili flakes with a sprinkle of Ground black pepper.
    • If you don’t like to be too sour or salty, wash the sauerkraut under cold water.
    • You can use Bacon instead of the oil 

I wish you all fantastic weekend, have fun and enjoy!



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