Caraway and Apple Sauerkraut with Grilled Sausages

A vibrant, Central European–style dish pairing warmly spiced caraway and sweet apple sauerkrautwith perfectly grilled sausages. The gentle acidity of the sauerkraut is softened with onions, apples, and a touch of stock, creating a balanced accompaniment that complements the smoky, crisp sausages. Simple, hearty, and full of character.

⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.

No ratings yet

Print Pin

Keyword: Sausages, Sauerkaraut, Caraway, Apple

Category: Main Courses, Spices & Herbs

Course: Main Course, Mains, Pork

Cuisine: German

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: Servings

Calories: 607kcal

Author: MJF

Cost: £12.00

Equipment

1 Cutting Board and Cooks Knife
1 Wide Saucepan
1 Grill or Grill Pan

Ingredients

For the Sauerkraut

500 g Sauerkraut drained 1 lb
150 g Onion thinly sliced 1 cup
150 g Eating Apples peeled and sliced 1 cup
20 g Butter ¾ oz
10 ml Vegetable Oil 2 tsp
2 tsp Caraway Seeds
1 each Bay Leaf
120 ml Chicken or Vegetable Stock ½ cup
10 ml Cider Vinegar optional to taste (2 tsp)
Salt and Black Pepper to taste

For the Sausages

600 g Quality Pork or Bratwurst-style Sausages 1 lb 5 oz
10 ml Oil for grilling 2 tsp

Instructions

Cook the Sauerkraut

Warm the butter and vegetable oil in a wide pan over medium heat.
Add the sliced onions and cook gently until softened but not coloured. Stir in the apple slices and cook for a further minute to release their aroma.
Add the sauerkraut, caraway seeds, and bay leaf, mixing well to combine.
Pour in the stock and bring to a gentle simmer. Reduce the heat, cover, and cook for fifteen to twenty minutes, stirring occasionally.
Adjust the seasoning with salt, black pepper, and a little cider vinegar if desired. Remove the bay leaf before serving.

Grill the Sausages

Heat a grill pan, skillet or barbecue to medium–high.
Brush the sausages lightly with oil and cook for eight to ten minutes, turning regularly until evenly browned and cooked through. Rest briefly before serving.

Presentation

Spoon the warm sauerkraut onto plates or a serving platter and arrange the grilled sausages attractively on top. Add a little freshly chopped parsley or extra caraway seeds for aroma. Serve with mustard, rye bread or boiled potatoes for a traditional finish.

Notes

For a deeper flavour, add a spoon of wholegrain mustard or a splash of apple juice during the sauerkraut simmering.

Smoked sausages or bratwurst work exceptionally well with the sweet–acid balance of apple sauerkraut. This dish reheats beautifully and is even better the next day as the flavours meld.

Nutrition

Rate this Recipe

✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.

Caraway and Apple Sauerkraut with Grilled Sausages