The Sauerkraut stew with sausages makes a a wonderful dish for all seasons but some prefer it in winter and fall. You must try this stew, or “Eintopf” in German, if you love Sauerkraut. The best is to get German Sauerkraut from Hengstenberg or Kuehne if possible. Some US Sauerkrauts contain chemical preservatives, it’s just not the same. Find Sauerkraut and mustard in our German Delicatessen Box!
This dish tastes the best with German sausages, the so called “Roastbratwuerstchen” or “Thuringer Smoked Bratwurst”. It is a special sausage that comes from the region “Thüringen or Thuringia”. Some German markets in the USA carry these sausages, check out the NY butcher Schaller & Weber.
The Thuringian sausage has been produced for hundreds of years. The oldest known reference to a Thuringian sausage is located in the Thuringian State Archive in Rudolfstadt in a transcript of a bill from an Arnstadt convent from 1404. The oldest known recipe dates from 1613 and is kept in the State Archive in Weimar, another is listed in the “Thüringisch-Erfurtische Kochbuch” from 1797 which also mentions a smoked variety. Lots of history for sausages but that how it is in Germany. Traditions are kept and the heritage is protected. Happy Cooking!
500 g potatoes
2 smaller onions
40 g clarified butter
1 can/jar Sauerkraut, 1.5 lbs – 600g
3/4 liter vegetable broth or water (instant or find out how to Make the Vegetable Broth from scratch )
1 bay leave
8 Thuringia Sausages, Bratwurst or Knackwurst (Cabanossi is also a good choice)
100 ml heavy cream
1 tbsp German mustard
salt, pepper, caraway seeds to taste
1 dash sugar
3 tbsp chopped chives
– Peel potatoes and onions, cut potatoes into cubes, onions fine.
– Heat clarified butter; saute potatoes and onions for about 10 minutes.
– Remove the Sauerkraut out of the jar, loose it up with a fork.
– Place Sauerkraut in a pan together with the broth.
– Let cook on low-medium heat for about 10-15 minutes.
– Fry the Sausages in an extra pan in hot butter; remove from pan and cut into slanted slices.
– Place them back into the pan and fry a bit longer.
– Mix the cream with mustard and add to the stew.
– Spice with salt, pepper, caraway seeds to taste
– Add the sausages; chop the chives and sprinkle over the stew.