Sausauge & Sauerkraut Bake + Homemade Sauerkraut Recipe

This is an easy throw together meal with lots of flavor!

16 oz. Italian sausage (beef is even better)

1 jar Sauerkraut (or use your own…recipe below)

2 apples, chopped

1 green pepper, chopped

2-3 potatoes, chopped

Sucanat (or brown sugar) to taste


Throw it all into the crock pot and cook on low for 10 hours. That’s it!

Homemade Sauerkraut

1 head green cabbage (or use a combination of red and green for color)

2-4 carrots, optional

1 Tbs. caraway seeds

2 Tbs. sea salt


Core and shred the cabbage and carrots. Add caraway seeds and salt. Pound with a wooden pounder for 10 minutes until juices are released. Place in quart jars and press down firmly until juices come to the top. The top of the cabbage should be at least 1 inch below the top of the jar. Cover tightly and keep at room temperature for 3 days. Transfer to refrigerator and enjoy immediately or allow it to improve with age.



This post was linked to Traditional Tuesdays at Cooking Traditional Food, Fat Tuesdays at Real Food Forager

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3 Responses to “Sausauge & Sauerkraut Bake + Homemade Sauerkraut Recipe”
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  1. Erin

    Oh my goodness. So simple! Thanks, Gretchen!

  2. Lucy

    We make something similar that we love, but we add one chopped onion as well. And, in your planning if you make this a day ahead it is even better the second day. And it freezes wonderfully. It’s a win-win-win! Thanks Gretchen!


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