Sauerkraut and Smoked Sausage Pan

This Sauerkraut and smoked sausage pan recipe is quite different but nevertheless very tasty.  It's quick and easy to prepare, healthy and very easy on the wallet as well :-). The dish is

great for using some leftovers as well. I love Sauerkraut but ff you find the sauerkraut to sour when taken fresh from the can, boil it for 30 seconds in water and drain and let it drain for 5 minutes in a wire mesh, this will reduce the sour taste of the kraut quite a bit. 

Preparation time: 15 minutes 
Cooking time: at least 30 minutes
Resting time: 0 minutes
Total time needed: 45 minutes
Grade of Difficulty: easy


Serves 4

This recipe was inspired by "Anwi" you can find her recipe in German language here

Sauerkraut and Smoked Sausage Pan

  • 1 x 400 gram / 14 oz. can of Sauerkraut, excess liquid drained
  • 2 sweet bell peppers, green, red or yellow
  • 300 gram  / 10.6 oz. smoked sausage like for example Cabanossi, Mettenden, Debrecziner or Chorizo, cut into thin slices
  • 3 tbsp. coconut oil
  • 4 potatoes, cut into small wedges
  • 1 bunch of spring onions, washed and cut into rings
  • 1 tbs. mild or medium hot mustard
  • 3 heaped tbsp. full cream yoghurt
  • 1/2 cup of buttermilk
  • Salt and Pepper to taste
  • Pinch of cayenne pepper


  • Add some water to a pot and boil the potato wedges for about 15 minutes
  • Use a large slotted spoon, take potatoes out of the pot and let excess water drain off
  • Add 2 tbsp. coconut oil to a large skillet and warm it up on the stove on a medium hot setting
  • Add the potatoes to the pan and fry them for about 20 minutes or till they are golden brown on all sides, stirring them frequently
  • In the meantime add the rest of the coconut oil to another large skillet, add bell pepper slices, cover with lid and braise them for 5 minutes on low heat
  • Add the sauerkraut, and spring onions, stir briefly, cover with lid and braise for another 5 minutes
  • When the potatoes are nearly done add the smoked sausage slices to the pan, mix them well with the potatoes, cover with lid and let them braise together for another 5 minutes
  • Add sauerkraut and sweet pepper mix to the potatoes and sausage and spice with salt, pepper and a pinch of cayenne pepper
  • Next add mustard, yoghurt and buttermilk to the skillet, mix all ingredients well together and enjoy hot. 

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