Easy Sausage and Sauerkraut Recipe: Kobasa Kapusta

Since meeting my Hungarian wife, my tastebuds have been exposed to a whole range of new tastes, flavours and recipes. A lot of dishes from across central Europe have been incorporated into the cuisines of many countries with kraut festivals taking place across the glob. This sausage and sauerkraut recipe traces its roots to Ukraine where it is called Kobasa Kapusta. It is full of flavour and a great way to get a good dose of vitamins and minerals. The combination of the smoky sausages and tangy kraut creates a delicious balance of flavours and textures that will have everyone coming back for seconds.

So why not give it a try and see for yourself why this sausage and sauerkraut recipe is so popular?

What is sauerkraut?

Sauerkraut is a type of fermented cabbage, usually made from white cabbage. This process intensifies its flavour and adds probiotic bacteria to it. It is a popular accompaniment to a number of dishes and goes especially well sausages, especially when the sausage has been cooked on the BBQ. It can be enjoyed in a variety of ways, such as cold, warm or cooked. Not only is sauerkraut delicious, but it is also very nutritious. It is a low carbohydrate (great if on a keto diet) dish, rich in vitamin C, dietary fibre and various minerals. It has been used as a traditional remedy to aid digestion and boost immunity.

These two ingredients make a great combination, and a sausage and sauerkraut recipe is always a hit. If you are looking for a delicious and nutritious meal. This classic dish is sure to please everyone, and you can even mix it up by trying different sausages and adding extra ingredients like onions, garlic, and herbs. Serve with a side of mashed potatoes or a fresh salad and you have yourself a tasty meal.

Cheats Sauerkraut

But before continuing I need to confess. A true fermentaholic, I make a lot of kraut, kimchi and other fermented veg. When making this dish, I tend to cheat and take the easy option, using shop bought. I work on the basis that cooking kills off all the probiotic goodies. However I will still choose a brand that is stored in the fridge, isn’t pasteurised and doesn’t have vinegar. If you would like to make your own however you may find this guide helpful.

What are the Nutrition Facts?

Despite the good bacteria being killed in the cooking process, cooked sauerkraut is still a highly nutritious dish that offers a range of health benefits. Fermented cabbage is a great source of dietary fibre, vitamins and minerals, including magnesium, iron, zinc, and potassium. It is low in calories, carbohydrate and sodium but high in Vitamin C, K and B-complex vitamins. Fermented cabbage is also packed with probiotics, which can help improve digestion, boost the immune system, and reduce inflammation. Eating sauerkraut may also reduce the risk of certain types of cancer. On average, the nutrition facts for cooked sauerkraut mean that it contains 15 calories, 0.5g of fat, 1.3g of carbohydrates, 1.3g of protein, and 1.8g of dietary fibre per 100g serving.

What are the types of sausage that can be used?

Kielbasa and bratwurst are both popular types of sausage that can be used in many recipes, including this classic sausage and sauerkraut combo – Kobasa Kapusta. Kielbasa is a smoked Polish sausage made of pork, beef, or a combination of the two. It is usually seasoned with garlic, marjoram, and other spices. Bratwurst, on the other hand, is a type of German sausage usually made with pork, veal, or beef. It is seasoned with onions, nutmeg, ginger, and other herbs and spices. Both types of sausage are excellent for this dish, adding a delicious flavour to the meal.

And what about other meats, are there alternatives for this sausage and sauerkraut recipe?

If you have concerns about sausages being ultra-processed, the high levels of cholesterol or any saturated fats contained within the sausage then there are plenty of alternatives. For a bit of variety, we regularly swap out the sausage with a variety of meats, including chicken thigh fillet and pork fillet. Cook it in a slow cooker, simply makes the meat divine – I regularly use my Instant Pot for all kinds of homemade dishes – air frying, casserole, dehydrating!

Alternatively, you can use a combination of different meats if you wish. For a chicken and sauerkraut version, simply substitute the sausage with some diced chicken and proceed with the recipe as usual. For a pork and sauerkraut version, the same substitute applies. If you’re feeling adventurous, why not try making a combination of pork, chicken and sauerkraut? The possibilities are endless!

What herbs and seasonings work well in the dish?

Herbs and seasonings play an important role in this dish. Caraway seeds, paprika, dill, parsley, and juniper berries are all flavours that work well. Caraway seeds provide a sweet, nutty flavour, while paprika adds a spicy element. Dill is a classic addition to fermented cabbage, adding a hint of aniseed flavour. Parsley adds a bright, fresh taste and juniper berries can add a subtle hint of pine flavour. All of these herbs and seasonings work together to create a delicious and flavourful sausage and sauerkraut dish.

And don’t forget a dollop of soured cream at the end

Any Hungarian dish cannot be finished off without a dollop of soured cream at the end! My kids are true Hungarians and simply eat it from the pot with a spoon!

Its creamy texture and slightly tanIndulge in a flavorful sauerkraut and sausage recipe. Discover the perfect combination of tangy sauerkraut and savory sausage in this delicious dishgy flavour balance out the richness of the sausage and the acidity of the sauerkraut to create a truly unique and delicious meal full of goodness. Not only does soured cream add a beautiful flavour, but it can also be used as a garnish to make your dish look even more appealing. So don’t forget to include a dollop of soured cream at the end of your sausage and sauerkraut recipe for a truly special dinner.

And onto the Sauerkraut and Sausage Recipe

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