Sausage sauerkraut soup is a delicious, hands-off slow cooker meal that you’ll wonder how you ever lived without. Pair it with a chunk of bread and a fresh green salad for the perfect meal.
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We all think we know how to use sauerkraut, don’t we? You serve it with German sausages and mashed potatoes one night, then it gets pushed to the top shelf of the fridge, where it remains forgotten for two years until the next deep clean or house move. Sound familiar? Well, that’s about to change once you try this recipe for sausage sauerkraut soup. It’s hearty, packed with flavour, and requires almost no effort!
Sauerkraut, made from finely shredded raw cabbage fermented in salty water (sometimes with added spices), is an excellent source of fibre, as well as vitamins C, K, iron, and various other nutrients. It’s also incredibly shelf-stable, especially in the fridge, so you can always have some on hand—without it being forgotten! You can whip up a batch of this comforting sausage sauerkraut soup whenever you need something warm and satisfying. Plus, it’s a fantastic option for large gatherings like family dinners or community potlucks, as it’s easy to scale up.
Ingredients for Sausage Sauerkraut Soup
Red potatoes: Red potatoes are ideal for their texture and, when quartered, are the perfect size for soup. If you only have russets or Yukon Golds, feel free to use those instead.
Carrots: Peel and cut the carrots into bite-sized pieces, about a quarter of an inch thick. If the carrots are large, halve them first.
Onion: Use a yellow or white onion, sliced into thin wedges.
Sauerkraut: The star of the show! Make sure it’s rinsed and well drained, as you don’t want the sauerkraut brine overpowering the soup.
Brown sugar: A tablespoon of brown sugar adds a touch of sweetness to balance the salty tang of the sauerkraut (and yes, we mean that “salty tang” in the best way possible!).
Spicy brown mustard: Mustard complements German-style dishes perfectly.
Caraway seeds: A little goes a long way here, so be sparing with these aromatic seeds.
Sausage: Smoked kielbasa or Polish sausage works best, but any similar sausage will do in a pinch. Slice into one-inch pieces.
Chicken broth: Opt for low-sodium chicken broth, as the sauerkraut and sausage already add plenty of saltiness.
This dish is not only easy to prepare but also offers layers of robust flavours that everyone will love. Enjoy!
Directions
Step 1: Add all ingredients to a slow cooker and cook on low for eight to nine hoursThis recipe requires a bit of chopping, measuring, and prep work, but there's almost no hands-on cooking involved. Set your 3- or 4-litre slow cooker to low, then add the potatoes, carrots, and onions. In a separate bowl, mix the sauerkraut, brown sugar, mustard, and caraway seeds, and spoon this mixture over the vegetables. Next, add the sliced sausage and broth, cover, and let everything cook on low for eight to nine hours.
Step 2: Serve and enjoy!
That’s it—ready to dig in!
Sausage Sauerkraut Soup Variations
Boost the veggies: To make this soup a hearty, all-in-one meal, simply add more vegetables. Try adding sliced celery at the start and tossing in some chopped kale in the last half-hour of cooking. You can add any veggies you like—just make sure to gently submerge them in the broth and increase the broth by about a quarter cup for each additional serving of vegetables.
Try it with chicken: This soup would also be delicious with chicken in place of sausage. Keep in mind, the chicken will absorb the other flavours and won’t stand out as much, so you might want to increase the amount of mustard and caraway seeds slightly.
Make it vegetarian: For a vegetarian version, use vegetable broth and swap the meat sausages for veggie sausages, tempeh, or another plant-based option. Avoid using tofu, though, as it tends to break apart during slow cooking.
How to Store Sausage Sauerkraut Soup
This soup keeps well in the fridge for four or five days since sauerkraut is already very stable, and there’s no dairy involved. Store it in an airtight container and reheat it on the stove for the best results, although microwaving works just as well.
Can you freeze sausage sauerkraut soup?
Absolutely! This soup freezes well for up to three months. Store it in airtight containers with as much air removed as possible. Thaw it in the fridge overnight or throughout the day before reheating.
Sausage Sauerkraut Soup Tips
Do I need to stir this sausage and sauerkraut soup while it cooks?
No. Avoid stirring the soup while it’s cooking, as this can break apart the potatoes and affect the texture and taste. Simply let it cook undisturbed in your slow cooker.
Can I cook this soup on the stove?
Yes, if you don’t have a slow cooker, you can use a large pot or a Dutch oven on the stove. Keep the burner on a low setting and check the soup’s temperature periodically with a thermometer. For reference, slow cookers operate between 165º and 200ºF (74º to 93ºC) on low.
Is it OK to leave out the caraway seeds?
Yes, the caraway seeds can be omitted if you prefer. While they add a unique bittersweet flavour with notes of citrus and liquorice, some people aren’t fans, and the soup will still taste great without them.
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