Sauerkraut and Sausage Soup is one of the favorite German-inspired comfort foods in a bowl that sauerkraut lovers enjoy. Everything is cooked in the same pot from start to finish and made with German-Style Sauerkraut imported from Germany, Bratwurst, Polish Sausage, Potatoes, Carrots, and onions, a warm, deliciously flavored broth.
I love a good comforting soup, especially when its super simple to make. How can we go wrong with a one-pot meal? Little to no cleanup time or stress from trying to clean it up. Raise your hand if you are happy about the idea of no cleanup drama. Whew, I only imagine all these hands flying up.
Let get back to this über fresh, flavorful, simple Sauerkraut and Sausage Soup; I say, “German-inspired,” because let’s face it, if you traveled to Germany, you might find something a tad bit like it. Still, this is just an amazing German-inspired recipe we make here in the States. I do, however, insist if you can on using German Sauerkraut vs. the stuff you see in a clear bag by the meat section. German Sauerkraut in no way, shape, or form ever tasted that way.
There are some great International Markets that carry the real deal, or believe it or not, Aldis does have a decent Sauerkraut in a jar in the canned goods section. If you don’t see it ask, they always have it all year round. You’ll thank me after tasting the difference. Trust me, and the taste will be a pleasant surprise. Sauerkraut should never taste salty and tart, Yuck! It should have a mild pleasant taste.
The Bratwurst is also an essential ingredient as well if you can while you are the International Market, look for quality Bratwurst imported from Germany. If you cannot, then use the Bratwurst from your local market if they sell it. Usually, during October, many markets carry imported German ingredients. So don’t be afraid to ask if they have something.
If you are a sauerkraut and Bratwurst lover, you are going to be amazed at how incredible the textures and zingy tastes come together in one pot. The Sauerkraut and Sausage Soup even tastes more flavorful the next day. This should keep well for about 3-4 days in an airtight container in your refrigerator. I don’t recommend freezing as it seems to ruin the potato’s composition. I hope you enjoy this as much as I did!
* See the recipe card for exact amounts *
Sharp kitchen knife
How to make the recipe
In a dutch oven over medium heat, add the olive oil; while it is heating, poke a few holes in Bratwurst with a fork to release the oils as it cooks.
Place the Bratwurst in the Dutch Oven and brown lightly on each side. Add the chopped onion, carrots, and garlic, saute them about 4 minutes.
Add the chicken broth, potatoes, Polish Sausage, German-style Sauerkraut, caraway seeds, Thyme, kosher salt, and ground pepper.
Cook for 35 minutes, stirring occasionally.
Choose a reputable brand of Bratwurst. Not all brands are created equal. I usually opt for a deli Bratwurst at my butcher’s shop. However, Johnsonville does a decent Brat in a pinch.
Use a quality brand of Polish Sausage when possible. This is another ingredient I purchase from my butcher’s shop. However, there are reputable brands that can be used as a substitute.
The type of Sauerkrat you use can significantly influence the taste of this recipe. Opt for a German-Style jarred sauce. Aldis sells an excellent version of jarred German-style Sauerkrat. Do not use bagged or canned if possible. If you do, be sure to drain and rinse the Sauerkrat to remove that awful briny taste.
Sauerkraut and Sausage Soup
- 1 tablespoon Olive oil
- 1 pound Bratwurst
- 1 large Yellow Onion chopped
- 3 medium Carrots sliced
- 5 cloves Garlic minced
- 48 ounces Low Sodium Chicken Broth
- 4 large Russet Potatoes Bite-size pieces
- 1 pound Polish Sausage Sliced
- 3 Cups German-Style Sauerkraut drained and rinsed
- 1/2 teaspoon Caraway seeds
- 2 sprigs Fresh Thyme
- Kosher Salt to own taste
- Freshly Ground Pepper
- In a dutch oven over medium heat add the olive oil, while it is heating poke a few holes in Bratwurst with a fork to release the oils as it cooks. Place the Bratwurst in the Dutch Oven and brown lightly on each side. Add the chopped onion, carrots, and garlic, saute them about 4 minutes.
- Add the chicken broth, potatoes, Polish Sausage, German-style Sauerkraut, caraway seeds, Thyme, kosher salt, and ground pepper. Cook for 35 minutes stirring occasionally.
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