Roasted Potatoes Sauerkraut and Sausage

About this Recipe

Potatoes, sauerkraut and sausage and onions. It never ceases to amaze us how popular this recipe is. We never tire of eating it ourselves and whenever we share a variation on this recipe find it intriguing to read in the comments all the slight changes people make to this simple dish and how very popular it is. This is comfort food and the basic recipe goes back decades. It can be made in the oven, on the stove top, in a slow cooker or in the instant pot. You can add soup broth, apples, herbs or even include other veggies like carrots to the mix. In this version, we don't even fry the onions, so it cannot get any easier than this!

Grandmother's Kitchen Tips Roasted Potatoes Sauerkraut and Sausage:

1. You can use any kind of sausage for this recipe, we like to support local butchers and purchase our sausage from a trusted deli that offers very nice products that do not have artificial additives.

2. Rinse your peeled sliced potatoes in cold water. Slicing the potatoes in various ways can give a different look to the same recipe so alternate wedging or cutting into cubes. Same applies for the presentation of the sausage.

3. The brand of sauerkraut you use will make a difference in this dish. There are several brands and they all taste a little different. If we have not tried the brand, we taste it before adding to the roaster and determine if it will be perfect left as is, or if better to rinse it first. Some brands have a distinct strong vinegar flavor, such as Bick's, so we tend to rinse it, others like our favorite brand made by a German company called Kuhne we use straight up without rinsing or draining.


Ingredients

(Print)

Serves 8-10

2 Tablespoons olive oil

1 796ml jar Sauerkraut, we used Kuhne brand

2 Tablespoons butter, at room temperature

1 medium to large onion, peeled and cut into thin slices

6-8 potatoes, peeled, rinsed and cut into long wedges

1 teaspoon salt

1 teaspoon pepper

600 grams Ukrainian sausage or sausage of your choice, cut into quarters

Directions

1. Preheat the oven to 425 degrees F.

2. Lightly oil a large roasting pan with the olive oil.

3. We use this brand of sauerkraut without rinsing as the flavor is good and there is not that much liquid in the jar. 4. If you need to rinse your sauerkraut brand before using in the recipe, do so now.

5. Place the sauerkraut on the bottom layer of the roasting pan and place the onion slices on top.

6. Arrange the potato wedges around the pan. Dot the soft butter onto the potatoes and season with salt and pepper.

7. Put the sausage pieces on next, place the lid onto the roaster and place into the oven.

8. Bake for 45 to 60 minutes or until potatoes are tender. Remove from the oven and slice the sausage into small bite size pieces.

ENJOY!

Return to this Roasted Potatoes Sauerkraut and Sausage recipe or check out more recipes at Grandmother's Kitchen

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