Sausages with Apples & Sauerkraut

Autumnal meal of sausages, apples, and sauerkraut

This dish is rich in flavor and filling, perfect when it’s chilly. If you’re enjoying this recipe in the summer, hit the grill.

If you have access to a great butcher shop, one that sources their meats from good farms, like Avalanche Cheese Company (they also make a killer goat and pork sausage), lucky you! You’re going to love this recipe. Or if you crave a high-quality chicken sausage (nitrate, additive, and preservative-free of course) every now and again, then this is the recipe for you. If you’re vegan, this also works with plant-based sausages, though make sure they don’t have a lot of added fillers and junk to make them meat-like. Vegan sausages with added sugars, fillers, and chemicals can be as bad as industrial farmed, nitrate-rich sausages. 

I use Bubbies sauerkraut in this because it’s got great flavor, crunch, and it’s naturally fermented. And, the apples I prefer are the slightly tart ones, like Granny Smith. Add whatever spices you love, if you want. Fennel, caraway or dill work well. And, if it’s summer, grill the sausages. A little schmear of mustard wouldn’t be amiss with this dish. Nor would a light potato salad in a mustard vinaigrette with lots of celery. 

Sausages with Apples and Sauerkraut

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4
Author Tania Van Pelt


  • 2 tablespoons extra-virgin olive oil
  • 4 organic sausages about 1 pound, pricked with a fork
  • ½ cup water
  • 2 Granny Smith apples peeled and thinly sliced
  • 1 white onion thinly sliced in rounds
  • ½ teaspoon fennel or caraway seeds
  • 1 tablespoon cider vinegar
  • Salt and freshly ground pepper
  • 2 cups naturally fermented sauerkraut drained of any excess liquid
  • 1 teaspoon horseradish
  • 2 teaspoons grapeseed oil


  1. In a large skillet, heat the olive oil. Sauté the onion until softened and golden. About 5-7 Add the sausages and cook over moderate heat, turning occasionally, until browned but not cooked through, about 5 minutes.
  2. Add the water to the skillet. Cover and cook until the water is nearly evaporated and the sausages are firm, about 7 minutes. Add the apples and fennel seeds and cook, stirring occasionally, until the apples are tender and browned, 8 minutes.
  3. While the sausages and apples cook, prepare the pepper sautéed sauerkraut.
  4. Over medium-high heat add the safflower oil to a small frying pan and let heat. Add in the horseradish, stir briefly before adding the sauerkraut.
  5. Allow to cook for about 2 minutes.
  6. Add freshly ground pepper, do a quick flip of the sauerkraut mixture. After no more than a minute, remove sauerkraut from heat. Salt and pepper to taste.
  7. Serve the sausages and apples in a bowl over the sauerkraut with a green salad.

Recipe Notes

If grilling: over a medium high heat cook the sausages, onions, whatever fruit (peaches work well), is in season. Serve with sauerkraut.
This dish only works when you use the best, highest quality sausages you can get. I love the goat and pork ones from Avalanche. Chicken sausages (with no added flavoring), bratwurst, or sweet Italian sausages all work. Just make sure they're organic from a source you trust.