German Sauerkraut and Kielbasa

This was my contribution for the German Category in The Zaar World Tour. I haven't tried it yet so tell me what you think.This recipe really takes the sour edge off of sauerkraut. I usually have only had kraut cooked right out of the jar- nothing added, so this was a little on the sweet side for me. But I could get used to it! I am cooking for two, but I made the recipe as directed, only I decreased the kielbasa to 1 lb, and cut it into small chunks. It was the perfect amount. In the future, I may try to decrease the juice as well- it seemed to be too much. We have made a similar recipe in our family for as long as I can remember. Ours uses sauerkraut, brown sugar and sour cream. We also add dumplings. My German great grandparents were a huge influence on our family dinners. I like the version with onion and apple cider vinegar but I think I will stick with what I grew up with.We didn't care for this at all. The kielbasa was too soft & the kraut was WAY too sweet. Doubt if I'll make this again. THANKS anyway.

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  • (1 lb) packages kielbasa (2 large sausages in each)
  • 32  ounces sauerkraut
  • cups apple cider
  • 1⁄4  onion, cut into slivers
  • tablespoons brown sugar


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