Tangy Sausage and Sauerkraut Casserole


Sausage can be very rich and heavy but it pairs nicely with sauerkraut. Sauerkraut, with its slightly sour and vinegary flavour cuts through some of the richness and adds a tang. I have had sausage served with a side of sauerkraut but this recipe combines the two into one dish.

Here’s the recipe.




  • cooking oil

  • 6 cloves of garlic minced


  • 1 small onion diced



  • 1 tart apple peeled and sliced



  • 1 bell pepper chopped

  • 3 small sausages removed from the casing and broken up



  • 250 g ground pork

  • 3/4 cup sauerkraut

  • 1 bay leaf

  • 1 teaspoon carom seeds

  • 1 cup water

  • salt to taste


  • Heat the oil in a pan

  • Add the garlic and once it softens

  • Add the onion and cook until translucent

  • Add the bay leaf and the carom seeds

  • Add the bell pepper and let it cook down

  • Then add the sausage and ground pork and once these brown

  • Add the apple

  • Then add the sauerkraut, salt to taste and water and cover with a lid

  • Cook until the apple has softened


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