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Roast sausages served with sauerkraut
Simple and tasty roast sausages with sauerkraut

Roast sausages with sauerkraut

Author: Flavelo
Recipes Main Courses Quick Meals
This dish is the essence of Hungarian winter: filling, warming, and full of character. Sauerkraut is not just a side dish but the perfect counterpoint to the fatty richness of the sausage; its acidity 'cuts' the fat, making every bite feel fresh. The secret lies in the slow sweating of onions and bacon, which gives a deep, smoky base to the dish before the cabbage and spices take the stage.
🕒 Prep Time 15 mins
🍳 Cook Time 35 mins
⌛ Total Time 50 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Hungarian

Ingredients

Equipment Needed

  • Large frying pan or saucepan with lid
  • Chopping board and sharp knife
  • Colander for rinsing cabbage

Allergen Information

⚠️ None (check sausage ingredients)

Instructions

1 ✓

Taste the sauerkraut. If you find it too salty or wildly sour, rinse in cold water in a colander, then squeeze out thoroughly. Loosen the strands.

Tip: The acid content of the cabbage determines the character of the dish. Rinsing allows you to control the intensity.
2 ✓

Prepare the bases: dice the onion finely, crush the garlic, and cube the bacon into 0.5 cm pieces.

Tip: Uniformly sized onion browns more evenly (caramelisation).
3 ✓

Heat the fat in a large pan over medium heat and throw in the bacon. Fry until the fat renders and the bits become crispy.

Tip: The rendered bacon fat gives the dish its smoky base flavour.
4 ✓

Add the onion to the bacon fat and sauté until translucent (soft and see-through). Then add the garlic and caraway seeds, fry for another 1 minute until the caraway releases its aroma.

Tip: Caraway seeds really release their essential oils under heat, which is why they must be fried, not just boiled.
5 ✓

Sprinkle the sugar over the onion, let it caramelise slightly, then stir in the squeezed sauerkraut. Season with pepper.

Tip: Sugar helps round off the sharp acidity of the cabbage (flavour balance).
6 ✓

Pour in approx. 50ml water, cover, and braise on low heat for 20 minutes until the cabbage softens but still has bite.

Tip: Stir occasionally so the bottom doesn't catch. If the liquid evaporates, replenish it.
7 ✓

Meanwhile, in another pan (or next to the cabbage if there is space), fry the sausages over medium heat, turning frequently, until the skin is snappy and golden brown (approx. 15-20 minutes).

Tip: Don't prick the sausages! If you prick them, the juices run out and the meat becomes dry. Steam will find its own way out.
8 ✓

Serve the roasted sausages on a bed of hot braised cabbage.

Recipe FAQ

The dish turned out too sour, what should I do?
A pinch of baking soda can neutralise the acid, or a little extra sugar/honey can help balance the flavours.
What sausages should I choose?
Best are homemade roasting sausages (bratwurst style), but any good quality raw paprika sausage will do. Smoked sausage can be a bit tough when roasted, but it's a matter of taste.

Ingredients

  • 500 g Cooking sausages (raw)
  • 400 g Sauerkraut
  • 1 pc Onion
  • 2 cloves Garlic
  • 2 tbsp Sunflower oil or lard
  • 1 tsp Granulated sugar
  • 100 g Smoked bacon
  • 1 pinch Salt (only after tasting!)
  • 1 pinch Freshly ground black pepper
  • 1 tsp Whole caraway seeds