• Facebook
  • Instagram
  • Pinterest
  • YouTube
Platings and pairings logo.
Start Here
All Recipes
Perfect Pairings
Wine Travel
About
Home

Sausage and Sauerkraut Bake

Jump to Recipe

|

Posted by:

Erin Lynch

|

Updated:

December 16, 2023

|

4.93 from 13 votes

This site runs ads and generates income from affiliate links. Disclosure policy.

  • Facebook
  • Flipboard
  • Email
Sausage Sauerkraut Oktoberfest Skillet Bake | platingsandpairings.com

This Sausage and Sauerkraut Skillet Bake, inspired by Oktoberfest, combines two favorites of polska kielbasa sausage and sauerkraut. It's topped with emmentaler cheese and thin potato slices and baked until bubbly. | platingsandpairings.com

This Sausage and Sauerkraut Bake, inspired by Oktoberfest, combines two favorites of polska kielbasa sausage and sauerkraut. It’s topped with emmentaler cheese and thin potato slices and baked until bubbly.

Sausage & Sauerkraut Bake

What comes to mind when you think Oktoberfest? For me it’s:

  1. Beer 
  2. Pretzels
  3. Sausage
  4. Beer 
  5. Sauerkraut
  6. Lederhosen
  7. Beer 

I went on a trip to Germany in high school, and got to see first hand the huge beer halls complete with their massive pretzels, gallon sized beer mugs, and lederhosen. I’ve got a couple of rock-solid memories from that trip. The first was with my mom (who generously volunteered to chaperone the trip). She allowed me to have a beer with her and the rest of the 15-year olds (who of course had permission from their parents as well). Now that I think back on this, it’s very odd. One: Because my mom doesn’t drink and, Two: she really doesn’t drink beer. But the European spirit must have taken over – I think she had a few sips.

Second – I got my tongue pierced… Anyone who knows me, knows that this is so out of what one would consider “the norm” for me. I was a quiet, shy, timid 10th grader, from a small town in rural New York. That’s why I did it. I wanted something that no one else in Jamestown, New York had. My mom was shocked. My teachers were shocked. Then everyone started getting tongue piercings. And I took mine out… Let’s just forget that ever happened.

So, in the spirit of fall, and with Oktoberfest upon us, I took it upon myself to create a recipe that evokes those memories of lederhosen and massive beers. I grabbed some kielbasa, sauerkraut, emmentaler cheese and potatoes – I was aiming for a bit of a shepherd’s pie mish mash. It worked – It worked really well.

You do, however, have to like sauerkraut to be a fan of this recipe. I rinsed the kraut in water, and squeezed it dry, before adding it to the mixture. This helps to cut back a bit on the potent saltiness. It also mellows the flavor a bit. To add some additional flavors to the dish, I sautéed a red pepper along with a shallot and some garlic, dressed it up with some Dijon mustard and wine (just because), stirred in those lovely browned sausage bits, and topped the whole thing off with a layer of sour cream, cheese and thin potato slices.

Sausage Sauerkraut Oktoberfest Skillet Bake | platingsandpairings.com
Sausage Sauerkraut Oktoberfest Skillet Bake | platingsandpairings.com

Rick loved this dish. We even ate all of the leftovers on night two, a rarity in our house… PS – It reheats very well. I think I liked the dish even better on night two.

What’s your favorite way to celebrate Oktoberfest?

Wine Pairings for Sauerkraut and Sausage: 

  • Riesling
  • Pinot Noir
  • Lambrusco

If you loved this Sausage & Sauerkraut recipe I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.

For more great Platings and Pairings recipes, be sure to follow me on Pinterest, Facebook, YouTube and Twitter.

PS – If you love kraut, be sure to check out these 37+ recipes that use sauerkraut too!

Sausage and Sauerkraut Bake Recipe

Sausage Sauerkraut Oktoberfest Skillet Bake | platingsandpairings.com

Full Recipe

Sausage and Sauerkraut Oktoberfest Skillet Bake

This Oktoberfest inspired dish combines polska kielbasa sausage and sauerkraut, topped with emmentaler cheese and thin potato slices and baked until bubbly.
4.93 from 13 votes
Print Pin
Serves 6 servings
Created by Platings and Pairings
Prep Time: 30 minutes mins
Cook Time: 50 minutes mins
Total Time: 1 hour hr 20 minutes mins

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 shallot (minced)
  • 3 cloves garlic (minced)
  • 1 red pepper (seeded and thinly sliced)
  • 1 teaspoon fennel seeds
  • 2 tablespoons spicy Dijon mustard
  • Pinch of cayenne
  • ¼ teaspoon black pepper
  • ½ cup dry white wine or vermouth
  • 2 tablespoons chopped parsley
  • 14 oz kielbasa sausage (sliced in 1/4-inch thick rounds)
  • 3 cups sauerkraut (rinsed and squeezed dry)
  • 5 tablespoons sour cream
  • 1 cup shredded Emmentaler cheese
  • 2 Yukon gold potatoes (thinly sliced)
  • ¼ teaspoon salt
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon butter (melted)

Instructions

  • Preheat the oven to 400 degrees.
  • Heat 2 tablespoons oil in a large oven-proof skillet over medium heat. Add the shallot, garlic and red pepper and cook until softened.
  • Add the sliced sausage and sautee until beginning to brown and curling at the edges.
  • Add the sauerkraut, mustard, fennel seeds, cayenne, and black pepper, and stir until heated through, about 4 minutes. Add the wine and parsley and cook for an additional 2 minutes.
  • Spread the sour cream over the skillet mixture and sprinkle with cheese.
  • Toss the potato slices with 1 teaspoon oil, the melted butter and salt. Arrange the seasoned potatoes in a tight formation over the sauerkraut mixture and bake for 40-50 minutes, until the potato slices are browning at the edges and the mixture is bubbling. Let stand 10 minutes before serving.

Notes

  • To reheat, bake in a preheated 350 degree oven for 30-45 minutes.

Nutrition

Calories: 446kcal | Carbohydrates: 15g | Protein: 17g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 73mg | Sodium: 1270mg | Potassium: 622mg | Fiber: 4g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 43.7mg | Calcium: 211mg | Iron: 4.2mg
Did you make this recipe?Mention @platingsandpairings or tag #platingsandpairings!

  • Facebook
  • Flipboard
  • Email
4.93 from 13 votes (6 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

36 responses

  1. Meredith {MarthaChartreuse}
    October 19, 2015

    This is beautiful! And that is rare for comfort food. Well done!

    Reply
    1. Erin
      October 20, 2015

      Thanks Meredith!

      Reply
      1. candy
        October 27, 2015

        First time I have seen a cooking website for someone close to me…Jamestown ….I live just across the border from there in PA…thanks for this great recipe

        Reply
        1. Erin
          October 27, 2015

          Nice to meet you Candy! We visited PA quite often while I lived there. Especially Erie, PA – For the tax free clothes shopping!

          Reply
  2. JanetGoingCrazy
    October 19, 2015

    My husband loves sauerkraut and sausage so this would be the perfect dish for him. Thanks for the recipe! [client]

    Reply
    1. Erin
      October 20, 2015

      Of course Janet – Make this and you’ll definitely be on his good side!

      Reply
  3. Nichole
    October 19, 2015

    Ummm, I’m not even sure this would make it more than two days at my house! It’s the perfect way to celebrate Oktoberfest at home! My family is from Jamestown, and I have very fond memories of visiting my grandma there 🙂

    Reply
    1. Erin
      October 20, 2015

      Wow! It’s so rare to find people who actually have been to Jamestown Nichole! Small world!

      Reply
  4. Erin
    October 19, 2015

    Sounds great! I didn’t like sauerkraut really until I tried a homemade version my friend made at her Oktoberfest party last year. Now I’m hooked. And totally agree with the love of giant pretzels at the German beer halls. That basically made me fall in love with Germany!

    Reply
    1. Erin
      October 20, 2015

      I’ve always wanted to try homemade sauerkraut! Perhaps I’m going to need to cook up a batch soon – The BF loves it!

      Reply
      1. Jen
        October 20, 2015

        It’s ridiculously easy to make – definitely try it! And I’ll try this recipe very soon. Any reason to eat sausage, yunno…

        Reply
  5. Mary ellen @ Pâte à Chew
    October 19, 2015

    This recipe looks insanely good! I love the flavors, particularly the mustard and kraut. And we all need more recipes that are not only great reheated, but actually better!

    Reply
    1. Erin
      October 20, 2015

      I’m a huge fan of dishes that can be enjoyed reheated! This was definitely one of those dishes!

      Reply
  6. Dawne
    October 19, 2015

    what a perfect fall recipe. And it looks so pretty too, what a great thing to bring to a wine night with the girls.

    http://www.dawnehanks.com

    Reply
    1. Erin
      October 20, 2015

      Totally agree Dawne – Wine night and this skillet go hand in hand!

      Reply
  7. Renée ♥ The Good Hearted Woman
    October 20, 2015

    We are all about Oktoberfest this time of year! This sounds (and looks!) delicious – I will have to add it to my list of seasonal meals.

    Reply
    1. Erin
      October 20, 2015

      If you’re a fan of sausage and sauerkraut, I think you’re really going to enjoy this dish Renée!

      Reply
  8. Patti
    October 25, 2015

    Just wanted to say thank you for the recipe. Many years ago my mother-in-law showed me how to make Sauerkraut and pork with buttered fried noodles and mashed potatoes. it was a Go To meal for January 1st…New Years Day. For the children who would not eat the port, we put in the best hotdogs

    Reply
    1. Erin
      October 26, 2015

      That sounds like a delicious dish Patti – Even with the hotdogs!

      Reply
  9. Nadine
    October 27, 2015

    How can I make this if I don’t have an ovenproof skillet?

    Reply
    1. Erin
      October 27, 2015

      Hi Nadine! Go ahead and pour the sautéed mixture into a casserole dish, top with the potato slices and bake. Enjoy!

      Reply
  10. Bill
    October 27, 2015

    could I make this recipe using cheddar cheese??

    Reply
    1. Erin
      October 27, 2015

      Hi Bill – You can definitely use any kind of cheese that you enjoy, or have on hand! Enjoy!

      Reply
  11. TR
    August 16, 2018

    5 stars
    I just made this and it was awesome. Emmental cheese was a little too pricey at my grocery store so I substituted with Gruyere and it tasted fantastic. I also used Hillshire Farms hot smoked sausage instead of kielbasa because I like it better. Great recipe! Next time I will probably add a little cheese to the top of the potatoes during the last 5 minutes of cooking.

    Reply
    1. Erin
      August 19, 2018

      So happy to hear that you liked it TR!

      Reply
  12. Carrie
    February 9, 2019

    5 stars
    This worked really well with Beyond Meat’s sausage and half collard greens, half sauerkraut. Divine inspiration. Thank you!

    Reply
  13. Meg
    December 1, 2019

    5 stars
    This was amazing and not that difficult it make. It had all the things I love with my sauerkraut. I did substitute with Swiss cheese. Delicious!!!!

    Reply
    1. Erin
      December 2, 2019

      I’m so happy you liked it Meg!

      Reply
  14. Chris L
    January 13, 2020

    5 stars
    This dish is the bomb. My husband, so and me are crazy about this dish. It is hard to find a lot of uses for sauerkraut.

    I would change absolutely nothing! Yummy

    Reply
    1. Erin
      January 13, 2020

      I’m so glad you liked it Chris!

      Reply
  15. Karen
    April 10, 2020

    5 stars
    We loved this recipe! Thank you!

    Reply
    1. Erin
      April 13, 2020

      You’re welcome Karen – Thanks for the feedback!

      Reply
  16. Kari
    January 14, 2022

    4 stars
    This is SO good! I can’t stand fennel, though, so we left it out. Otherwise, it’s amazing as is. Thanks for the great recipe!

    Reply
    1. Erin
      January 20, 2022

      You’re welcome Kari!

      Reply
  17. Tammy
    January 18, 2023

    5 stars
    This dish is DELICIOUS and looks like a cover on a magazine when I finished. I made it for the first time over the weekend and we devoured it. Takes a little time but definitely worth every minute. This will be on my fall/winter rotation.

    Reply
    1. Erin
      January 18, 2023

      Thank you so much Tammy!! 💛

      Reply

Hi, I’m Erin!

Can I pour you a glass of wine? Let’s have some fun in the kitchen! Maybe some pasta? A juicy steak? I’ve got loads of yummy, easy recipes for you! Because cooking should feel as comfy as your favorite yoga pants. ♥

Know More

Follow Me on Social!

  • Instagram
  • Facebook
  • Pinterest
  • X
  • YouTube

Recent Recipes

  • Cod Piccata 
  • Greek Chicken Quinoa Salad
  • Chili Crisp Fettuccine Alfredo
  • Chicken Piccata Meatballs
  • Easy Crab Spaghetti (15-Minute Recipe)
  • American Lamb Sausage Rolls
  • Avocado Hot Sauce
  • Caramelized Cabbage Pasta with Pecans

Dish Type

30 Minute Meals
Appetizer Recipes
Cocktail Recipes
Dessert Recipes
Healthy Recipes

Cooking Method

Air Fryer Recipes
Grilling Recipes
Instant Pot Recipes
Slow Cooker Recipes
Sous Vide Recipes

Ingredient

Beef Recipes
Chicken Recipes
Lamb Recipes
Pork Recipes
Seafood Recipes

Cocktails

Classic
Gin
Margarita
Moscow Mule
Vodka

Sides

Bread
Potatoes
Rice
Salad
Vegetables

Travel

Australia
California
Europe
Hawaii
Italy
About Me
Contact
Privacy Policy

© All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.