If you’re looking for the ultimate cold-weather comfort food, I will happily refer you to this German sauerkraut casseroleor Sauerkraut casserole as we call it back home. This sauerkraut bake combines tangy, sweet-and-sour sauerkraut layered with savory sausages like bratwurst, kielbasa, or mettwursttucked in between the creamiest, butteriest mashed potatoes. It is finished with a creamy egg topping and a golden, cheesy crust. A dish that will warm you from the inside out.
I first made this for my family using leftover bratwurst and mashed potatoes. It is a super easy dish to prepare ahead – you can use a jar of sauerkraut straight from your pantry, and the whole casserole can be assembled a day in advance. Even my three children, who are not exactly known as the greatest fans of sauerkraut, tucked in without a peep.
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What is sauerkraut casserole
Sauerkraut casserole is a warming casserole made with potatoes, either sliced or mashed, and generally some meat such as ham, ground beef, or sausages. I have come across American versions of this dish, which use noodles, tomato soup, and sometimes mushroom soup as the base. But the classic German or Austrian Sauerkraut casserole generally sticks to potatoes.
Sauerkraut is one of the great staples of German cooking. It is fermented cabbage that locks in a wealth of nutrients, and was an important food source during long winters and times of famine brought on by war. It was brought to America by early German settlers in the 19th century.
Ingredients you’ll need:
For the detailed instructions and exact measurements, please jump to the printable recipe card
For the potato layer you need starchy potatoes such as Yukon Gold or Maris Piper. If you prefer to slice your potatoes rather than mash them, use waxy potatoes as they hold their shape better. For the mash you will also need some milk and butter for that creamy texture, and if you like, a hint of freshly grated nutmeg.
For the sauerkraut layer, I simply use a jar of sauerkraut and cook it down with one onion, beef broth, bay leaves, peppercorns, and juniper berries (affiliate link). To counter the sourness, a little sugar does the trick, and I add a pinch of ground caraway – not only does it complement the flavor beautifully, but it also helps with digestion!
The creamy topping is made with sour cream, eggs, and sweet paprika powder, which gives it a lovely, slightly smoky flavor. Finally, the casserole is finished with a generous layer of grated cheese – Gouda, Emmental, or cheddar all work wonderfully here.
For exact measurements and quantities, jump straight to the recipe card below.
How to Make Sauerkraut Casserole – Step by Step
Step1. Boil your potatoes until tender, drain well, and mash with butter and milk until smooth and creamy. Set aside.
Step2. Fry the onion in a little oil until translucent, then add the drained sauerkraut, sliced sausages, beef broth, and spices. Simmer for 15 minutes until fragrant and most of the liquid has been absorbed.
Step3. Layer half the mash in your baking dish, top with the sauerkraut and sausage mixture, then cover with the remaining mash. Whisk together the sour cream, eggs, paprika, salt, pepper, and nutmeg, and pour evenly over the top.
Step 4. Sprinkle generously with grated cheese and bake at 350°F (180°C) for 40 minutes until golden and bubbling. Leave to rest for 5 minutes before serving.
Recipe Variations – Adapt It to What You Have
This recipe begs to be made with leftovers, and it is wonderfully flexible. Here are a few ideas to make it your own.
- Sauerkraut casserole with ham. Instead of sausages, try adding cubes or slices of cooked ham. In Germany, this is known as Kassler, and it is a classic and delicious combination with sauerkraut.
- Sliced potatoes instead of mash. For a gratin-style finish, swap the mashed potatoes for finely sliced potatoes layered throughout the casserole. Just make sure you use waxy potatoes rather than starchy ones, as they hold their shape much better during baking.
- Sauerkraut casserole with pork chops or bacon. Both work beautifully here in place of sausages. Bacon adds a lovely smoky depth, while pork chops make it a more substantial meal.
- Vegetarian sauerkraut casserole. Simply leave the meat out altogether, or swap the sausages for your favorite vegetarian substitute. Don’t worry about losing protein; the eggs and sour cream in the topping take care of that!
How I Serve This Dish
This sauerkraut casserole is very much a stand-alone dish and does not really need any extra sides. That said, a fresh salad pairs beautifully with it – a German Cucumber Salad or a German Carrot Salad both cut through the richness of the casserole really nicely.
When it comes to drinks, sauerkraut traditionally pairs well with slightly acidic beverages such as a Riesling or a Pinot Blanc. A strong, cold Pils works just as well if you prefer beer. As we are not big drinkers in our house, I personally serve it with Apfelschorle – a refreshing mix of sparkling water and apple juice that is hugely popular in Germany. Its natural fruitiness complements the tangy sauerkraut beautifully, and it is a great non-alcoholic option for the whole family.
Make Ahead and Storage
- Can I make this casserole ahead of time? Yes, absolutely! Simply assemble the casserole, cover it, and store it in the fridge before baking. Just keep in mind that the baking time may be slightly longer if it goes straight from the fridge into the oven – add around 10 extra minutes to be safe.
- How do I store leftovers and how long do they last? Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, pop it back in the oven for a few minutes, or warm individual portions in the microwave.
- Can I freeze sauerkraut casserole? Yes – but freeze it after baking rather than before, as the egg cream topping doesn’t freeze well uncooked. Thaw overnight in the fridge and reheat covered in the oven. It keeps well in the freezer for up to 2 months.
FAQ
No, just drain it well through a sieve. Rinsing would wash away the tangy flavor that makes this dish so delicious, as well as the natural probiotic cultures that make sauerkraut so good for your gut.
American versions of sauerkraut casserole typically use egg noodles, tomato soup, and ground beef as the base. The authentic German and Austrian Sauerkraut casseroleon the other hand, is built on a potato base with an optional creamy egg topping and a golden cheese crust.
Both work perfectly well in this recipe. Refrigerated sauerkraut from a jar or bag tends to be milder, crunchier, and richer in probiotics, while canned sauerkraut is softer with a stronger flavor. Whichever you use, just make sure to drain it well before cooking.
More German Recipes with Sauerkraut
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Recipe
Hearty German Sauerkraut Casserole with Potatoes
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This hearty German Sauerkraut Casserole layers tangy sauerkraut and savory sausages between creamy mashed potatoes, topped with a silky egg cream and golden cheesy crust. Easy to make ahead, perfect for using up leftovers, and guaranteed to win over even the biggest sauerkraut skeptics at your table.
Ingredients
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Instructions
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Peel and boil the potatoes in salted water until completely tender, about 20 minutes. Drain well, then mash with the butter and milk until smooth and creamy. Season with salt and a pinch of nutmeg if using. Set aside.
900 gr starchy potatoes, 2 tablespoons butter, 60 ml milk, 1 pinch grated nutmeg
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Peel and finely dice the onion. Heat the oil in a large skillet or saucepan over medium heat and sauté the onion until soft and translucent. Tip: If you are using raw bratwurst rather than pre-cooked sausages, add them whole to the pan with the onion and fry until lightly browned on the outside before slicing. This ensures they are cooked through!
2 tablespoons neutral oil, 1 onion
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Pour in the beef broth to deglaze the pan. Drain the sauerkraut well through a sieve and add it to the pot along with the peppercorns, ground caraway, bay leaf, and sugar. Slice the sausages and stir them into the sauerkraut mixture. Simmer for 15 minutes, stirring occasionally. Remove the bay leaf and discard.
500 g sauerkraut, 4 sausages, 180 ml beef broth, 2 bay leaves, 1 teaspoon black peppercorns, 1 teaspoon juniper berries (affiliate link), ½ teaspoon ground carraway seeds, 1 teaspoon sugar -
Preheat your oven to 400°F / 200°C. Grease a large baking dish. Spread half of the mashed potatoes evenly across the bottom of the dish. Spoon the sauerkraut and sausage mixture evenly over the top. Dollop the remaining mashed potatoes over the sauerkraut layer and spread gently. You don’t need to cover it completely, as you want some of the egg cream to sink down into the sauerkraut when you pour it over.
400 g sour cream, 2 eggs, 1 tablespoon sweet paprika powder, salt and pepper
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Sprinkle the shredded cheese generously over the top of the casserole. Bake in the preheated oven for 40 minutes until the top is golden and bubbling. Remove from the oven and leave to rest for 5 minutes before serving.Note: If you have assembled the casserole ahead of time and it is going straight from the fridge into the oven, allow an extra 10 minutes of baking time to make sure it is heated all the way through.
100g shredded cheese