Sausage Sauerkraut Skillet Dinner (Choucroute Garnie)

Want a quick and easy skillet dinner recipe? This simple sauerkraut and sausage recipe makes a hearty, flavorful skillet dinner that’s ready in about 30 minutes. I borrowed some hallmark methods from a traditional Alsatian Choucroute Garnie for this skillet dinner, but simplified the process into a weeknight-friendly version.

For instance, I mellowed the tart, tangy sauerkraut with chopped apple, caraway seeds, chicken broth and a little white wine, so the flavors are softer. If you’d rather tame the kraut before it hits the pan, this 30-minute kielbasa skillet rinses it instead—same goal, fewer moving parts. I used bratwurst for this one-pan meal, but you can swap out your favorite sausages with this simple skillet sauerkraut and potatoes recipe.

What is choucroute?

This simple skillet dinner is a riff on the classic French choucroute my grandmother used to make. Choucroute Garni is a classic Alsatian dish made with assorted spare ribs, sausages and pork cuts, cooked slowly with mounds of sauerkraut and potatoes. If those ingredients make you think of German food, it’s no surprise: Alsace sits on the border with Germany, so these regional flavors show up in both locales. A traditional choucroute recipe is a real production, and when my grandmother prepared hers, it was a feast for the whole family. This sausage sauerkraut skillet dinner is much more manageable (serves 4) and is perfect for busy weeknights.

Ingredients for sausage sauerkraut skillet

Sauerkraut and sausage choucroute is a traditional fall and winter dish, and it’s one I make at least twice a season. You start by layering the flavors in the skillet.

How to make a one-pan sauerkraut and sausage skillet dinner

1. Heat the olive oil in the skillet and add the pancetta (or bacon) until it crisps and the fat is rendered.
2. Remove the pancetta, add the sausages to the skillet, and cook until they get a nice brown sear. (They don’t have to cook fully through at this point, because they’ll cook fully later on.)
3. Remove the bratwurst and add the onions and potatoes, and cook until the onions are tender and the potatoes start to take on some color.
4. Rinse and drain the sauerkraut well, then add it to the potatoes along with the broth, white wine and caraway seed.
5. Return the sausages to the skillet with sauerkraut and potatoes and bring to a boil, then reduce heat, cover the skillet with a lid and simmer for 15 minutes.

Good for sauerkraut haters

My husband never liked sauerkraut… not even on a hot dog, but when he tried my grandmother’s sauerkraut and sausage choucroute recipe, he was surprised by how much he enjoyed it. I know many people who aren’t too crazy about sauerkraut, but I think that’s because they’ve never had it prepared like this.

How to make sauerkraut less sour-krauty

The key to a mild, flavorful kraut is rinsing the sauerkraut under running water and draining it very well. This step washes away the salty, tangy brine and gives the pickled cabbage a softer flavor. Combine that with the chicken broth and white wine, and the flavors meld together perfectly. It’s not harsh and acerbic the way you might be used to — and that makes all the difference.

About sausage

I recommend using a classic German bratwurst for this one-pan dinner. Bratwurst is a finely minced, mild pork or veal sausage that’s traditionally flavored with ginger, coriander and caraway. The mild, meaty flavor of brats is delicious in this combination. That said, you can use other sausage varieties—anything from a smoked beef sausage to a Polish kielbasa works well.

Can I use Italian sausage?

No. Avoid using Italian sausage in this recipe; it will clash with the sauerkraut and apples. Smoky sausages are the best in this skillet meal. Use it to make this sausage ragu.

What goes with sauerkraut and sausage skillet dinner?

Mustard. Just like mustard pairs with hot dogs, it’s a classic combo for this one-pan choucroute supper. Since this dish has its roots in France, a French brown mustard that’s spiked with white wine and whole mustard seed would be my first choice. Otherwise, look for a spicy brown or pommery variety, even ones spiked with horseradish for more kick. Yes, you can use plain yellow mustard too. If your diners have different tastes, put out several varieties and let them choose.

Rustic is code for casual

Because this is meant to be a rustic, mid-week skillet dinner, I usually bring the pan right to the table. Sprinkle on the crispy pancetta (or bacon bits) and dig in. This warm, cozy fall meal will surprise you with its heartiness and simplicity. It may not look like much, but trust me, the flavor is THERE.

Other one-pan and skillet dinner recipes you might like:

• Easy Cajun Skillet Jambalaya (shrimp and ham)
• One Pan Mediterranean Chicken
• Pork Tenderloin with Port and Dried Plums
• Irish Banger Skillet (sausage cabbage and potatoes)
• Hoisin Maple Asian Glazed Salmon
• Pan Roasted Chicken Breasts with Dijon Sauce

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