Sausage with Sauerkraut

Photo Credit: Mette Nielsen

Sausage with Sauerkraut

Yield 4-6

Sparked with local blueberries or laced with rich, sharp cheese, here traditional sausage is given a creative local twist. We’ve steeped it in local sauerkraut and doused with a bold ale, to make quick party fare or a simple mid-week dinner.


  • 1 Tablespoon vegetable oil or unsalted butter
  • 4 medium sausages, cut into 2-inch chunks
  • ½ cup ale or fresh cider
  • 2 cups sauerkraut


In a large deep skillet, heat the oil or melt the butter over medium-high heat and sauté the sausages until fully cooked, about 15 to 20 minutes. Remove the sausages and set aside. Stir in the beer and sauerkraut. Return the sausages to the pan and warm through. Serve hot.