Oven Baked Sauerkraut & Sausage

A warm skillet smell and a sheet pan of sausages over tangy sauerkraut make this oven-baked dish a comfort food winner with minimal prep and a hands-off bake.

Print Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Dinner, Main Course

Cuisine German

Servings 4 servings

Calories 450 kcal

Ingredients

Main Ingredients

2 pounds bratwurst sausage (fresh, uncooked) Pork bratwurst is classic; use chicken or turkey for a lighter option.
4 cups sauerkraut, drained, rinsed, and squeezed Rinsing reduces acidity and sodium; leave slightly moist to create steam.

Seasoning

1 tablespoon So Nourished Brown Sugar substitute Can swap for 1 tbsp real brown sugar or 1 tsp honey.
1/2 teaspoon salt
1/2 teaspoon black pepper

Instructions

Preparation

Preheat your oven to 350°F (175°C). Choose a casserole dish large enough to fit the sausages in one layer.
Drain the sauerkraut, rinse briefly under cold water, and squeeze out excess liquid — it should be moist but not dripping.
Spread the sauerkraut evenly across the bottom of the casserole dish; sprinkle with salt, pepper, and brown sugar substitute.
Lay the bratwurst in a single layer on top of the sauerkraut. Prick each sausage 4–5 times with a fork.

Cooking

Bake uncovered at 350°F for about 45 minutes until sausages are browned and sauerkraut edges are slightly crisped.
Use an instant-read thermometer to confirm sausages have reached an internal temperature of 165°F. Let rest 5 minutes before serving.

Notes

Serve sausages over sauerkraut, or slice and spoon kraut with pan juices over mashed potatoes or noodles. Garnish with parsley or mustard. For a crisper top, broil for the last 3–5 minutes.

Keyword Comfort Food, one-dish meal, Oven Baked, Sauerkraut, Sausage