Sausage and Sauerkraut Skillet Bake

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 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.

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.

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?

Sauerkraut and Sausage Recipe

Sausage Sauerkraut Oktoberfest Skillet Bake | platingsandpairings.com

Sausage and Sauerkraut Oktoberfest Skillet Bake

Course: Main Course
Cuisine: American
Keyword: sausage and sauerkraut, sausage skillet bake, skillet bake
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 6 servings
Calories: 446 kcal
Author: Platings & Pairings
This Oktoberfest inspired dish combines polska kielbasa sausage and sauerkraut, topped with emmentaler cheese and thin potato slices and baked until bubbly.
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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

  1. Preheat the oven to 400 degrees.
  2. Heat 2 tablespoons oil in a large oven-proof skillet over medium heat. Add the shallot, garlic and red pepper and cook until softened.
  3. Add the sliced sausage and sautee until beginning to brown and curling at the edges.
  4. 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.
  5. Spread the sour cream over the skillet mixture and sprinkle with cheese.
  6. 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.

Recipe Notes

  • To reheat, bake in a preheated 350 degree oven for 30-45 minutes.
Nutrition Facts
Sausage and Sauerkraut Oktoberfest Skillet Bake
Amount Per Serving
Calories 446 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 13g81%
Cholesterol 73mg24%
Sodium 1270mg55%
Potassium 622mg18%
Carbohydrates 15g5%
Fiber 4g17%
Sugar 3g3%
Protein 17g34%
Vitamin A 905IU18%
Vitamin C 43.7mg53%
Calcium 211mg21%
Iron 4.2mg23%
* Percent Daily Values are based on a 2000 calorie diet.

Wine Pairings for Sauerkraut and Sausage: 

 

 

26 comments

  1. Meredith {MarthaChartreuse}

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

    Reply

      1. candy

        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

          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

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

    Reply

    1. Erin

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

      Reply

  3. Nichole

    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

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

      Reply

  4. Erin

    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

      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

        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

    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

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

      Reply

  6. Dawne

    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

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

      Reply

  7. Renée ♥ The Good Hearted Woman

    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

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

      Reply

  8. Patti

    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

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

      Reply

  9. Nadine

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

    Reply

    1. Erin

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

      Reply

  10. Bill

    could I make this recipe using cheddar cheese??

    Reply

    1. Erin

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

      Reply

  11. TR

    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

      So happy to hear that you liked it TR!

      Reply

  12. Carrie

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

    Reply

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