Smoked Sausage and Sauerkraut Casserole

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Smoked Sausage and Sauerkraut Casserole

Smoked Sausage and Sauerkraut Casserole with Potatoes and Wine

The Smoked Sausage and Sauerkraut Casserole with Potatoes and Wine is a hearty and comforting dish that combines the robust flavors of smoked sausage and the tangy notes of sauerkraut, all elevated by the richness of wine. This casserole exemplifies the art of hearty, home-cooked meals and is a true fusion of flavors that satisfies the palate.
In this dish, smoked sausage and sauerkraut mingle with tender potatoes and the subtle complexity of wine, creating a symphony of tastes and textures. The smoky, savory essence of the sausage harmonizes beautifully with the bright acidity of sauerkraut, while the wine adds depth and a touch of sophistication. The casserole is then baked to perfection, allowing the flavors to meld and the ingredients to become tender and flavorful.
Smoked Sausage and Sauerkraut Casserole is a comforting classic, perfect for family gatherings or a cozy night in. Its hearty nature and balanced flavors make it a beloved option for those seeking a comforting, full-bodied meal that warms the soul and delights the senses.
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine German
Servings 10 servings


  • 50/1.5 (oz/kg) shredded or finely chopped sauerkraut
  • 35/1 (oz/kg) slightly smoked sausage (Polish kielbasa sausage or another half-raw sausage type)
  • 35/1 (oz/kg) potatoes
  • salt and black peppercorn to taste
  • 2-3 dried bay leaves or to taste
  • 4-5 cloves (pimento) or to taste
  • 7/200 (fl oz/ml) white wine (optional)
  • 7/200 (fl oz/ml) water
  • 2 tbsp vegetable oil (optional)
  • sour cream for serving (optional)


  • peel the potatoes, then slice them into medium-sized rounds or cubes.
  • pour the water into a tray, then place the potatoes into a layer.
  • season the potatoes with salt to taste, place the sauerkraut over them into a layer, then pour a glass of white wine into the tray (optional) or replace with the same amount of water.
  • add some black peppercorn (you might use ground pepper as well), dried bay leaves, and cloves to taste.
  • cut the sausages into pieces of the desired size (usually to fit a serving), make some notches just like in the video, then press them gently to sink in the sauerkraut until halfway.
  • pour over the ingredients some vegetable oil (optional), then cover the tray with aluminum foil, and place it in the oven at about 170 C/340 F for about 45-60 minutes.
  • remove the foil, place the tray back in the oven, and cook the sausage and sauerkraut casserole at the highest temperature until golden on top and the water or wine is low.
  • stop the heat and leave the baked sauerkraut casserole inside the oven for at least 15 minutes before serving (recommended.)
  • serve the casserole topped with sour cream (optional.)



Cooking Tips for the Best Results:

1. Choose Quality Sausage: Select high-quality smoked sausage for the best flavor. Whether you prefer kielbasa, bratwurst, or another variety, a good-quality sausage will greatly enhance the overall taste of the casserole.
2. Adjust Sausage Thickness: If you want to control the texture and intensity of the smoked sausage in your casserole, consider varying the thickness of the sausage slices. Thicker slices will provide a more substantial, meaty bite, while thinner slices offer a different eating experience. Tailor the thickness to your preference for the best results.
3. Layer Ingredients Thoughtfully: Layering is key in a casserole. Begin with a layer of thinly sliced potatoes as a base, followed by the browned sausage, sauerkraut, and any desired seasonings. Repeat this layering process to ensure even distribution of flavors.
4. Use Dry Wine: When selecting wine for the casserole, opt for a dry white wine or a dry Riesling. The dryness of the wine balances the acidity of the sauerkraut and adds a subtle richness to the dish.
5. Cover and Bake Slowly: Cover the casserole dish before baking and ensure it’s sealed tightly with aluminum foil or a lid. Bake the casserole at a moderate temperature (around 350°F or 175°C) for a longer period. Slow, even cooking allows the flavors to meld and the potatoes to become tender without becoming mushy.

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FAQs about the Sausage and Sauerkraut Casserole Recipe

Can I use a different type of sausage for this casserole?

Absolutely! While smoked sausage is traditional, you can experiment with various sausage varieties like bratwurst, kielbasa, or even chorizo to create a unique flavor profile.

How can I reduce the acidity of sauerkraut in the casserole?

To mellow the acidity of sauerkraut, rinse it in a colander and then squeeze out excess moisture before adding it to the casserole. Alternatively, you can use a sauerkraut labeled as “mild” or “sweet” for a less tangy flavor.

What’s the best wine to use in this casserole?

Opt for a dry white wine, such as a Chardonnay or Pinot Grigio, to balance the flavors of the sauerkraut and sausage. A dry Riesling is another excellent choice, enhancing the dish with subtle sweetness.

Can I make this casserole in advance and reheat it later?

Yes, you can prepare this casserole ahead of time. Simply assemble it and refrigerate it before baking. When ready to serve, bake it according to the recipe instructions, allowing a little extra time if needed due to refrigeration.

What side dishes pair well with Smoked Sausage and Sauerkraut Casserole?

Common accompaniments include crusty bread or steamed vegetables. The choice of side dishes can vary based on your preferences, but these options complement the casserole’s hearty flavors.

➡️ Enjoy cooking smoked sausage and sauerkraut casserole recipes from scratch! For additional info, read more here.

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