Skillet Sausage with Potatoes and Sauerkraut

This hearty skillet sausage with potatoes and sauerkraut is a simple one-pan dinner bursting with smoky flavor and comforting textures. Tender potatoes, tangy sauerkraut, and golden sausages come together in a rich, savory broth for a rustic dish that’s perfect for busy evenings. It’s satisfying, budget-friendly, and ready with minimal effort.

Why You’ll Love This Recipe

  • A complete one-pan meal with protein, vegetables, and carbs
  • Smoky, savory, and naturally tangy from the sauerkraut
  • Easy weeknight dinner that requires minimal prep
  • Budget-friendly ingredients found in any grocery store
  • Flexible—use your favorite sausages or bratwursts
  • Comforting and filling without being heavy
  • Leftovers taste even better as the flavors deepen

Ingredients

For the Skillet

  • 12 smoked sausages or bratwursts, cut into large pieces
  • 4 medium potatoes, diced
  • 2 cups sauerkraut, drained
  • 1 medium onion, sliced
  • 3 tablespoons olive oil or butter
  • 2 cloves garlic, minced
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • Salt, to taste
  • 1/2 cup chicken broth
  • Fresh parsley, chopped (for garnish)

Directions

Step 1: Brown the Sausages

Heat olive oil or butter in a large skillet over medium heat. Add the sausage pieces and cook until browned on all sides. Remove and set aside.

Step 2: Cook the Potatoes and Onions

In the same skillet, add the diced potatoes and sliced onion. Cook for 8–10 minutes, stirring occasionally, until the potatoes begin to soften and turn golden.

Step 3: Add Garlic and Sauerkraut

Add the minced garlic and sauerkraut to the skillet. Stir well. Season with black pepper, paprika, and salt to taste.

Step 4: Combine Everything

Pour in the chicken broth and return the browned sausages to the skillet. Gently mix everything so the flavors combine evenly.

Step 5: Simmer Until Tender

Cover the skillet and simmer for 15–20 minutes, or until the potatoes are fully tender and the flavors meld together.

Step 6: Garnish and Serve

Sprinkle with fresh parsley and serve hot, directly from the skillet.

Tips for Best Results

  • Cut potatoes into even-sized pieces for consistent cooking.
  • Drain the sauerkraut well to avoid excess moisture.
  • Brown the sausages thoroughly to deepen their flavor.
  • Add a splash of extra broth if you prefer a saucier skillet.
  • Use butter for a richer flavor or olive oil for a lighter option.
  • Avoid over-simmering to keep potatoes from breaking apart.

Variations & Substitutions

  • Spicy version: Use spicy bratwursts or add chili flakes.
  • German-style: Add caraway seeds or swap broth for beer.
  • Low-carb version: Replace potatoes with turnips or cauliflower.
  • Vegetarian version: Use plant-based sausages and vegetable broth.
  • Extra flavor: Add sliced apples for a sweet contrast to the sauerkraut.
  • Smoky twist: Add smoked paprika in place of regular paprika.

Serving Suggestions

  • Serve with grainy mustard or Dijon mustard on the side.
  • Pair with crusty bread or rye bread to soak up the broth.
  • Add a crisp green salad to balance the richness.
  • Serve with roasted vegetables for a larger meal.
  • Enjoy it as a standalone meal straight from the skillet.

Storage & Reheating

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze portions for up to 2 months. Thaw overnight before reheating.
  • Reheating: Warm gently in a skillet over medium heat or microwave in short intervals until heated through.

Nutrition Information

Per Serving (based on 4 servings):

  • Calories: 510 kcal
  • Carbohydrates: 28g
  • Protein: 22g
  • Total Fat: 35g
    • Saturated Fat: 12g
    • Polyunsaturated Fat: 3g
    • Monounsaturated Fat: 18g
    • Trans Fat: 0g
  • Cholesterol: 85mg
  • Sodium: 1380mg
  • Potassium: 640mg
  • Fiber: 5g
  • Sugar: 3g
  • Vitamin A: 310 IU
  • Vitamin C: 24mg
  • Calcium: 60mg
  • Iron: 2.2mg

Nutritional values are approximate and may vary based on specific ingredients used.

FAQ

Do I need to rinse the sauerkraut?

Rinsing reduces tanginess, but it’s optional. Draining is usually enough for balanced flavor.

Can I use canned potatoes?

Yes, but add them later in the cooking process since they soften quickly.

What type of sausage works best?

Smoked sausages, bratwursts, kielbasa, or even chicken sausages all work well.

Can I make this ahead of time?

Yes. This dish reheats easily and tastes even better the next day.

Can I add more vegetables?

Absolutely. Bell peppers, carrots, cabbage, or mushrooms make great additions.

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