Chicken Sausage with Potatoes & Sauerkraut for Two

Chicken Sausage with Potatoes & Sauerkraut for Two

6 Reviews
From: EatingWell Magazine, March/April 2011

Here's our weeknight version of choucroute garni, “dressed sauerkraut,” made with chicken sausage. The flavor of the dish will vary depending on what type of chicken sausage you choose. We like the taste of roasted garlic sausage or sweet apple sausage in this recipe. And although any type of sauerkraut can be used, we prefer the crisp texture of refrigerated kraut over canned. The recipe serves two. Serve with roasted carrots and some mustard to spread on the sausage.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 1½ teaspoons extra-virgin olive oil
  • 6 ounces (2 links) cooked chicken sausage, halved lengthwise and cut into 2- to 3-inch pieces
  • 1 small onion, thinly sliced
  • 2 small Yukon Gold potatoes, halved and cut into ¼-inch slices
  • ¾ cup sauerkraut, rinsed
  • ¾ cup dry white wine
  • ¼ teaspoon freshly ground pepper
  • ⅛ teaspoon caraway seeds
  • ½ bay leaf


  • Active

  • Ready In

  1. Heat oil in a medium skillet over medium heat. Add sausage and onion and cook, stirring frequently, until beginning to brown, about 4 minutes. Add potatoes, sauerkraut, wine, pepper, caraway seeds and bay leaf; bring to a simmer. Cover and cook, stirring occasionally, until the potatoes are tender and most of the liquid has evaporated, 10 to 15 minutes. Remove the bay leaf before serving.

Nutrition information

  • Serving size: about 1½ cups
  • Per serving: 308 calories; 9 g fat(1 g sat); 5 g fiber; 27 g carbohydrates; 15 g protein; 38 mcg folate; 60 mg cholesterol; 5 g sugars; 0 g added sugars; 20 IU vitamin A; 19 mg vitamin C; 43 mg calcium; 2 mg iron; 565 mg sodium; 614 mg potassium
  • Nutrition Bonus: Vitamin C (32% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 vegetable, 1½ lean meat, 1 fat

Reviews 6

April 20, 2017
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By: kjss
Loved this! I doubled the recipe, then added some extra kraut. Delicious! Use plenty of caraway seeds, too. The only downside: The potatoes were not done, even though I started those prior to the browning the sausage and onion. Will start those 10 minutes prior to the rest of the dish next time.
October 03, 2012
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By: EatingWell User
Chicken Sausage w/ Potatoes & Sauerkraut I have question. Could you used canned sauerkraut? If so, when should you add it. It's what I already have.
March 26, 2012
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By: Melissa Moody
Excellent flavors and easy to prepare. I made this per the recipe exactly and we loved it! I did not make any changes to the recipes, as I like to make everything as stated the first time around. We will definitely have this again. My only con is that it took much longer to achieve the softness we desired for the potatoes. Pros: Tastes great made with exact ingredients as recipe states. Cons: Cooking time not long enough to fully cook potatoes.
November 03, 2011
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By: Vicky Bakaitis
Chicken sausage with potaoes& saurkraut for two This was good and very diabetic friendly as I am an un medicated diabetic. I am of Eastern European descent, and saur kraut has to cook at least one hour. I used smoked Polish sausage and braised kraut in the oven. Very different from my usual kraut and sausage. I will make again.
June 12, 2011
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By: erin.lauckner
Nice Flavor This was quick to make in one skillet. I used more caraway seed than called for because I like the taste with the sauerkraut. Served with some stone ground dijon mustard on top. Leftovers were very tasty. Pros: Easy
March 29, 2011
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By: sierrabird69
This one is a keeper The recipe description mentions that your results will vary depending on what flavor sausage that you use. But it should also mention that sauerkraut varies also in it's acidity. Even though the recipe says to rinse the sauerkraut, some sauerkraut will make this dish seem more "sour" after simmering with the potatoes. So, be prepared to balance the acidity after simmering by stirring in a pinch of sugar or even a spoonful of applesauce. All in all, this is a nice update for something I remember from childhood. Pros: recipe uses ingredients that will keep well until you are ready to cook Cons: a little disturbing to see that the chicken sausage I bought will keep refrigerated until June (thee months)
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