Sausages with sauerkraut is a traditional German dish, because it is in Germany that they love the combination of meat products with sauerkraut. Knuckle with cabbage, sausages, sausages, hunting sausages, etc. - this is an incomplete culinary list of dishes that you will be treated to in this country, but we will still prepare the simplest of them. To do this, you need to purchase or prepare meat sausages, as well as sauerkraut (if you have such an opportunity, use our recipe and prepare) so that your dish is more colorful and attractive in appearance).
Ingredients
- 2–3 sausages
- 350 g sauerkraut
- 50 ml hot water
- 30 ml vegetable oil
- 1 onion
- ground black pepper to taste
Preparation
1. Cut the onion into small cubes. Heat the vegetable oil in a frying pan and fry the onion for about 2-3 minutes until soft, without frying.
2. Peel the sausages, cut them in half and cut into small pieces. Add to the pan and fry for 3-5 minutes until lightly browned. You can use sausages instead of sausages.
3. Be sure to rinse the sauerkraut in water, placing it in a colander to remove excess salt. Transfer the cabbage to the frying pan and stir the contents of the container. Fry for 5-7 minutes over medium heat until lightly browned.
4. Pour hot water into the frying pan, cover the frying pan with a lid and simmer the dish for about 5-7 minutes over medium heat. If you like fried sauerkraut with sausages, you can skip this step and not add water to the pan. We won’t add salt to the dish, because sauerkraut already contains it, but you can add pepper to the dish. If you like sharp, piquant tastes, you can add ground red pepper or chopped garlic.
Sauerkraut is not only tasty, but also healthy. In particular, it contains a lot of vitamin C, which strengthens the immune system. Perhaps that is why it is harvested in large quantities for the winter. However, eating this snack cold can quickly get boring. Fortunately, you can prepare many delicious dishes from it. One of the most popular all over the world is sauerkraut stewed with sausage. It is prepared not only in our country, but in Poland, Germany and a number of other countries. Of course, different nations have different recipes for preparing this delicious dish. Moreover, even among housewives living next door it turns out differently. But there are recipes that can be found in many cookbooks; they can be called traditional.
Sauerkraut stewed with sausage will turn out delicious if you take into account several serious points when preparing it.
- Sauerkraut itself can be different, because it can be fermented according to various recipes. There are times when sauerkraut comes out too salty. There is no big problem in this. If the appetizer turns out to be too salty, then you just need to rinse it in cold water before cooking, squeeze it out with your hands and let the excess liquid drain from it, putting the cabbage in a colander for this.
- Sauerkraut can be not only too salty, but also too sour. To get rid of excess acid, just blanch the cabbage for two minutes in hot water and then rinse.
- Considering that almost all the ingredients included in the dish are already salted, it is not necessary to add salt when preparing it.
- When stewing sauerkraut, you need to carefully ensure that all the water does not boil away from the container in which the dish is being prepared. Water should be added if necessary.
- Sausages are an important ingredient in a dish, so its taste depends to a large extent on their quality. For this reason, it is better to give preference to sausages with a high content of meat products rather than soy protein or starch.
The technology for preparing stewed sauerkraut may also depend on the recipe.
A simple recipe for sauerkraut stewed with sausages
- sauerkraut – 1 kg;
- onions – 0.2 kg;
- carrots – 0.3 kg;
- sausages – 0.3 kg;
- vegetable oil – 100 ml;
- sugar – 10 g;
- water – as much as needed (depending on the evaporation rate).
Cooking method:
- Rinse the cabbage, squeeze it out and leave it in a colander for a while to drain excess liquid.
- Peel the onions and carrots. Cut the onion into small cubes, grate the carrots coarsely.
- Pour oil into the bottom of a heavy-bottomed pan. When it's hot, add the onion. Fry it for about 5 minutes until golden brown.
- Add carrots and fry vegetables until soft.
- Slice the sausages crosswise and place in the same pan. Fry the sausages for 5 minutes.
- Add cabbage, stir. Pour in a little water, add sugar and simmer covered for 20-25 minutes, remembering to add water as it boils.
- Leave the cabbage covered for another 10 minutes. After this, the cabbage can already be laid out on plates.
As you can see from the recipe, making sauerkraut stewed with sausages is not difficult.
Classic recipe for sauerkraut stewed with sausage
- cabbage – 0.8 kg;
- sausages or sausages – 0.4 kg;
- onions – 0.2 kg;
- carrots – 0.2 kg;
- tomato puree – 25 g;
- bay leaf – 3 pcs.;
- cloves – 2 pcs.;
- black peppercorns – 5 pcs.;
- vegetable oil – 80 ml;
- ground black pepper - to taste;
- water - how much will go.
Cooking method:
- In oil (50 ml is enough) fry finely chopped onion with finely grated carrots. Add tomato paste, stir, simmer the vegetables with it for a couple of minutes.
- Add the washed and squeezed sauerkraut, fry it for 10 minutes, then add water, add bay leaves, cloves and pepper, cover the pan with a lid and simmer the cabbage for 20 minutes. Spices will highlight the taste of sauerkraut.
- Cut the sausages crosswise into large pieces and fry them in the remaining oil on both sides until golden brown.
- Place the sausages with the cabbage, stir it, cover with a lid and simmer over low heat for 10-15 minutes.
- Turn off the heat and leave the cabbage covered for another 10 minutes.
Sauerkraut, prepared according to the classic recipe, stewed with sausages, has a unique spicy aroma and pleasant color.
Sauerkraut stewed with German sausage
- sauerkraut – 1 kg;
- sausages – 0.5 kg;
- lard – 50 g;
- onions – 0.2 kg;
- apple juice – 100 ml;
- apple – 0.2 kg;
- plum or cherry plum (can be replaced with another apple) – 5 pcs.;
- juniper fruits (optional) – 20 g;
- spices - to taste.
Cooking method:
- Prepare the sauerkraut by washing and blanching if necessary. Don't forget to squeeze out excess water from it.
- Melt the lard cut into small pieces in a deep frying pan.
- Place whole sausages in the pan, fry them lightly and remove.
- Add the cabbage to the rendered fat and fry it for 10 minutes, stirring frequently.
- Rub the plums through a sieve. If there are none, then grate the apple on a fine grater.
- Grate the remaining apples on a coarse grater or on a Korean salad grater - this way they will look better in the dish.
- Add fruit puree to the cabbage, stir and simmer for 10 minutes.
- Pour in the apple juice, add juniper berries, chopped onion and spices to your taste. Stir. Simmer covered for another 20 minutes.
- Add whole fried sausages to the cabbage, carefully stir the cabbage, being careful not to damage them. Leave to simmer over low heat for another 10 minutes.
- Remove from heat and place on plates, being careful not to deprive anyone of the sausages.
According to this recipe, sauerkraut can be stewed not only with sausages, but also with Bavarian sausages. True, they need to be boiled separately. Just boil it, as the Germans do this exactly with their signature sausages.
Taking one of the above recipes as a basis, you can stew sauerkraut in a slow cooker, frying the ingredients in the baking mode, bringing it to readiness in the stewing mode.
If you like dishes with sauerkraut, I suggest making stewed sauerkraut with sausages. The dish turns out bright and aromatic. Cabbage gives the dish sourness, and sausages add satiety. This dish is more winter than summer. Let's cook together a great dish for the whole family.
For this dish, it is better to use smoked sausages; they will add a spicy note to the dish. You can add any mushrooms to the dish, this will also enrich the dish. You can use any spices, your favorite, but be sure to add cumin seeds, they are very suitable for sauerkraut dishes.
Let's prepare the products according to the list and get started!
You can take any sausages, you can use several types of sausages. Cut the sausages into slices.
Heat the vegetable oil in a frying pan and fry the sausages on both sides until golden brown.
Cut the onion into small cubes. Grate the carrots on a medium grater.
Add vegetables to the frying pan with the sausages.
Simmer the contents of the pan for 7-10 minutes over medium heat until the onions and carrots are soft.
Now is the time to add the sauerkraut. If you have cabbage in brine, do not squeeze out the brine; excess stewing liquid will not hurt us.
Add tomato paste or tomato puree, cumin, salt and ground black pepper. Taste the dish, do not forget that sausages can be very salty.
Simmer the sauerkraut with sausages for another 12-15 minutes, stirring, over low heat under the lid.
Stewed sauerkraut with sausages is ready!
Bon appetit!
Stewed cabbage is such a simple recipe that anyone can make this dish. It is very tasty and inexpensive, and preparation takes very little time.
Both cabbage and sausages can be bought at any store. There are a whole lot of cooking options; you can go through them every day and discover something new, adding one more ingredient.
This is a great option for a quick dinner when, after a hard and long day at work, you want to relax and not spend the rest of the evening at the stove. You can make a dish from fresh or sauerkraut, add meat, use seasonings and spices. And if you use sausages, wieners, salami or meat, the finished result will be richer and more satisfying.
If you use sauerkraut, then before starting cooking, it is better to squeeze it a little or rinse it under running water. Otherwise, you will end up with a rather sour dish.
I will present you with eight cooking options, choose the one you would like to try first and get down to business.
Everything is clear with the vegetable, now let’s figure out what we have with the sausages. You and I care about what food we eat, so it is important to choose a good semi-finished product.
Now I’ll tell you what you should pay attention to when buying it.
- Of course, first of all, we look at the composition of the sausages and check whether they put meat in it. It should be at the very top of the list. There should be no vegetable protein or starch. We also try to choose those that contain a minimum of dyes, stabilizers and flavor enhancers (all sorts of E).
- And it turns out that the quality is not affected by what kind of shell they are in: natural or film. Good sausages should be fresh with a shelf life of 4 and a maximum of 20 days.
Well, in general, we decided a little, bought a package and went home to cook.
Perhaps now many will support me in the belief that simple dishes are the most delicious. This recipe takes me back to my childhood for a moment. Back then, sausages were in accordance with GOST and home-made cabbage. Remember too? Write it down for yourself.
By the way, if you need to make a dish to feed your household as soon as possible, then I advise you to take young cabbage. Because it will simmer for no more than five minutes.
Ingredients:
- a couple of medium carrots
- one large onion
- 4-5 sausages
- small head of cabbage (700 grams)
- 150 grams of tomato paste
- sunflower oil
Preparation:
1. First of all, you need to wash and peel the carrots, onions and remove the film from the sausages.
2. Heat a frying pan, previously greased with oil, and place the sausages cut into circles on it.
Lightly fry them on both sides until lightly browned. You can put them from the frying pan onto a plate. I'll transfer it to another similar frying pan.
3. Now put finely chopped onion into the same frying pan, and after three minutes add grated carrots. The juice remaining from the sausage will soak the vegetables. An incredible aroma will flow through the kitchen.
4. Wash the cabbage and chop it.
Add to vegetables. All that remains is to cover the top with a lid and simmer over low heat for 15-20 minutes. Periodically monitor the cooking process, and if the liquid separated from the vegetables seems insufficient, then add a little water to allow the dish to simmer further.
5. Shortly before the end of cooking, add the specified amount of tomato paste and sausage.
Leave for another seven minutes. You don't have to close the lid anymore.
This is how easy it is to make a delicious dinner. Bon appetit!
Stewed sauerkraut with sausages in German style
The name probably came to us because it is very reminiscent of the German version of the preparation. In which people use sausages and add hot, hot peppers.
Ingredients:
- three sausages,
- apple,
- half a jar of sauerkraut,
- one onion,
- salt to taste.
- 2 cloves of garlic.
Preparation:
1. It is better to immediately prepare the container in which the cooking process will be carried out. I used a deep and wide frying pan.
2. Peel the onion and cut into small squares. Or whatever you prefer.
And finely chop the garlic. Place them to fry over low heat.
3. The cabbage needs to be washed from the brine so that it is not so sour.
Add it to the onion and garlic.
4. You can add just a little water, cover with a lid for 20 minutes, and leave the heat on low.
5. Now it's time to add the apple. Peel it and grate it.
Mix with vegetables.
6. Peel the sausages from the film and lightly fry until golden brown in another frying pan, and after that combine them with cabbage.
Cover again with the lid and simmer for another five minutes.
Once the dish is ready, before serving, cut the bread again so that it can be dipped in the juice from the finished treat.
Bon appetit!
Cabbage with sausages in a slow cooker with tomato paste
This is one of the easy cooking options. Probably also because it is made using a slow cooker, which helps out housewives every day.
Ingredients:
- five large spoons of tomato paste,
- 700 grams of cabbage,
- four sausages,
- one onion,
- pepper mixture.
Preparation:
1. First you need to coat the multicooker bowl with sunflower oil.
2. Peel the onion and sausages and chop finely.
Place it on the “Baking” or “Frying” mode. I know that some multicookers have menus in English. If this is the case for you, then you need to select the “Cake” or “Fry” modes. It takes 4-5 minutes to fry the onion. Then turn off the mode.
If you need a dietary option without frying, then immediately put all the ingredients into the multicooker bowl and turn on the general program.
3. The head of cabbage needs to be chopped and added to the onion in the slow cooker. There was a lot of it, but it will quickly give up its juice and immediately become half its size.
Pour some water into it and add tomato paste. Stir and select the “Stew” program. My assistant automatically sets the time to 50 minutes. This is quite enough.
4. After about 20 minutes of cooking, you need to add the chopped sausages and close the multicooker lid for another 7 minutes so that the ingredients simmer together and become saturated with flavor.
Among the spices for stewed cabbage, I prefer to use khmkli-suneli, nutmeg, a mixture of peppers and dried dill. Sometimes I add bell peppers and carrots.
Bon appetit!
Recipe with mushrooms
This option will really appeal to everyone who is partial to mushrooms. It is suitable for dinner, and it can also be a good filling for pies. We'll take some champignons.
Ingredients:
- one young head of cabbage,
- four sausages,
- 250 grams of champignons,
- salt, pepper.
Preparation:
1. Rinse the mushrooms and let them dry a little on a towel. After that, cut them into small pieces.
2. Wash the cabbage and chop it.
3. Take the sausages, remove the film from them and cut them into circles.
4. Heat a frying pan with sunflower oil and put cabbage in it. Keep it on medium heat until it is about 50% done. And this is about 10-15 minutes. You can add a pinch of ground pepper.
Then combine it with carrots, add salt to taste. Continue simmering for another 7 minutes.
5. Fry mushrooms in vegetable oil for five minutes and then add sausages to them.
7. And now you can add a fragrant mixture of champignons and sausages to the vegetable mass. Stir, close the lid and simmer for another five minutes, and then let stand for a while, turning off the heat.
A delicious dinner with mushrooms is ready, you can safely serve it to the table.
Stewed cabbage with sausages and beans
Beans are a real treasure trove of protein that our body needs. The combination of cabbage, sausage and beans is a great choice. Again, the ease of preparation and wonderful taste in the finished result make you cook this food again and again.
Ingredients:
- half a head of cabbage,
- beans,
- sunflower oil,
- a couple of sausages,
- carrot,
- tomato paste.
Preparation:
1. Take a head of cabbage, wash it and finely chop it with a sharp knife.
2. It’s time for the sausages. You need to remove the film from them and cut them into round pieces.
3. Heat a frying pan over a fire and pour sunflower oil and water into it. Now put the cabbage there. Close the lid and simmer for about twenty minutes.
4. When it is already soft and noticeably reduced in volume, it’s time to add sausages and beans. The second product I always look at by eye, usually it’s 200 grams.
5. It is important not to forget to salt the dish and stir it during cooking. And when the excess liquid has evaporated, turn off the heat and let cool.
Now you can have a snack. Bon appetit, dear friends!
Stewed cabbage with sausage in the oven in a cauldron
Now I will tell you how to make stewed cabbage with sausages not in a frying pan, but in the oven. This option will be even more useful, since the future dish is not fried during the manufacturing process, but is steamed in the oven. It’s as if it was brewed in a Russian oven.
For this purpose it is better to take a cauldron. But you can get by with a baking sheet with a lid.
Ingredients:
- one large carrot
- 850 grams of cabbage,
- seven sausages,
- sunflower oil.
Preparation:
1. First of all, it is necessary to prepare all the products used. First wash the cabbage, onion and carrots. Chop the first ingredient, peel and cut the second two as you like. Remove the film from the sausages and cut them into rounds.
2. Combine all the vegetables together, mix with the addition of sunflower oil.
Place them in a cauldron and place them in an oven preheated to 180 degrees. The time the dish should spend in it is approximately 45 minutes.
It will be very tasty if, 10 minutes before the end of cooking, you open the cauldron and cover the surface of the vegetables with grated cheese.
When everything is ready, place in portions on plates and serve. Bon appetit.
This recipe in a cauldron can also be repeated on the stove if you suddenly doubt the oven.
Recipe with potatoes
And this recipe is supplemented with potatoes, thanks to which the dish turns out even tastier, more satisfying and more varied.
Ingredients:
- one medium sized carrot
- four potatoes,
- four sausages,
- one onion,
- half a medium head of cabbage,
- salt,
- sunflower oil.
Preparation:
1. First of all, you need to peel the potatoes, cut them into thin slices, and fry them over low heat until golden brown. This is done so that it does not fall apart into mush during the stewing process.
2. Meanwhile, while the potatoes are frying, you need to peel and chop the onion and add to the potatoes.
3. Wash and peel the carrots, grate them and add them to the vegetables in the frying pan.
4. Wash and chop a young head of cabbage. Add to the frying pan as well.
5. As usual, peel the sausages and cut them. Combine with all vegetables. Add a little water to help it simmer better.
You can also add some greens for taste, beauty and aroma. We continue to simmer the dish for 40 minutes on the lowest heat on the stove.
Bon appetit!
How to stew cabbage with sour cream in a saucepan
As you already understand, you can cook stewed cabbage in a saucepan. This recipe is with the addition of sour cream and herbs.
Ingredients:
- half a head of fresh cabbage,
- one carrot,
- bulb,
- three cloves of garlic,
- greenery,
- salt,
- 5-7 large spoons of sour cream.
Preparation:
1. Carrots, onions, and garlic must be peeled and chopped. It’s better to cut the onion into rings, grate the carrots, and chop the garlic through a press.
2. Chop half a head of cabbage. I like to use a vegetable cutter or a special grater for Korean salads for this purpose.
3. Take a saucepan and pour 200 milliliters of water into it. Add a little sunflower oil.
4. Fry onions, carrots, garlic and chopped sausages in a frying pan. Then put them in a saucepan with water and put the cabbage slices there.
5. We will simmer under the lid for ten minutes.
When everything is ready, put the food on plates and treat your friends.
Sauerkraut is very popular, especially in winter. This is due to its affordable cost, beneficial properties and original taste. Based on this valuable preparation, you can prepare a huge assortment of different foods - first and second courses, side dishes and casseroles.
On our website we have already described how to do it in banks yourself.
Try stewing sauerkraut with sausages, which is perfect for lunch or dinner and will delight your whole family with its original taste. The dish goes well with cereals, meat and fish products. Stewed sauerkraut is good both warm and cold. If you do not add sausage, it can be used as a filling for savory pies. The cooking process is very simple and will not require much time from you. Even a beginner who is just beginning to learn the basics of culinary art can make such a dish.
Taste Info Vegetable main courses / Stewed cabbage
Ingredients
- Sauerkraut - 600 g;
- Onions - 350 g;
- Carrots - 200 g;
- Sunflower oil for frying;
- Salt, coriander, ground black pepper - to taste;
- Greens - optional.
How to cook stewed sauerkraut with sausages
First, remove the skins from the onion and rinse it. Cut the vegetable into small pieces. Place in a frying pan with heated sunflower oil. Stirring, fry over moderate heat until the product is soft and transparent.
Carrots also need to be peeled and washed thoroughly. Grate the vegetable on the coarsest grater and add it to the onion. Stir and continue frying until the carrots become softer. At the same time, you should not turn the heat to high, otherwise the vegetables may burn.
Both boiled and smoked sausages are suitable for preparing this dish. You can take several types, then the dish will turn out even more delicious. The main thing is that the product is of high quality. Remove the casings from the sausages (unless they are food grade) and cut into thin slices. Send the prepared product to the fried vegetables. Mix thoroughly. Continue frying the ingredients for another 3-5 minutes over moderate heat. Do not forget to periodically stir the contents of the pan with a wooden spatula.
Sauerkraut can be both sour and salty. In the first case, it needs to be blanched for 1-2 minutes in boiling water and then rinsed under the tap. Simply rinse the salted cabbage well and squeeze out the excess liquid. Add the properly prepared product to the pan with the rest of the ingredients and mix well. Add a little boiling water and simmer with the lid closed for 20-25 minutes. Open and stir occasionally with a wooden spatula. If all the water has evaporated, add a little more.
After about 20 minutes, season the cabbage with ground pepper and coriander. You may need a little salt. Vary the amount of spices at your discretion. Stir and simmer for another 10-15 minutes. Taste the dish; if you think the cabbage is too sour, add a little sugar.
At the end of cooking, add chopped herbs.
You can use fresh or frozen product. Stewed sauerkraut with sausages is ready. Serve the dish to the table, transferring it to a beautiful container. Bon appetit!
