Bacon-Wrapped Sausages with Sauerkraut is a hearty skillet meal featuring juicy sausages covered in smoky, crisp bacon and cooked over a bed of tender, tangy sauerkraut and caramelized onions. The savory richness of the meat pairs perfectly with the bright acidity of the sauerkraut, creating a balanced comfort-food dinner.
This rustic recipe is ideal for cool evenings, Oktoberfest-inspired gatherings, family dinners, or casual weekend meals. Everything cooks in one cast-iron skillet, allowing the sauerkraut to absorb the flavorful drippings from the bacon and sausages.
Serve it with mashed potatoes, crusty bread, or roasted vegetables for an easy and satisfying meal.
Why You’ll Love This Recipe
This dish uses simple ingredients but produces bold, comforting flavors. Bacon keeps the sausages moist as they cook, while the outside becomes beautifully browned and lightly crisp.
The sauerkraut is cooked with onions, apples, mustard, and a small amount of brown sugar. These ingredients soften its sharp acidity without removing its signature tangy flavor.
Because the entire dish is prepared in one skillet, cleanup is minimal. It can also be assembled ahead of time and cooked shortly before dinner.
The recipe is easy to customize with different types of sausage. Bratwurst, smoked sausage, kielbasa, chicken sausage, or traditional pork sausages all work well.
Ingredients
For the Bacon-Wrapped Sausages
- 6 large pork sausages or bratwurst
- 12 slices thin-cut bacon
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 1 tablespoon Dijon or whole-grain mustard
- 1 tablespoon maple syrup or honey, optional
- Wooden toothpicks, as needed
For the Sauerkraut
- 2 tablespoons butter
- 1 large yellow onion, thinly sliced
- 1 small apple, peeled and thinly sliced
- 2 garlic cloves, finely minced
- 4 cups sauerkraut, drained
- ¾ cup chicken broth
- 1 tablespoon Dijon or whole-grain mustard
- 1 tablespoon brown sugar
- ½ teaspoon caraway seeds, optional
- ½ teaspoon dried thyme
- 1 bay leaf
- ¼ teaspoon ground black pepper
- Salt to taste
- Chopped fresh parsley for garnishing
Ingredients Overview
Choose thick sausages with sturdy casings so they hold their shape during cooking. Bratwurst provides a mild, traditional flavor, while smoked sausage or kielbasa creates a deeper, smokier result.
Thin-cut bacon is preferable because it becomes crisp by the time the sausages are fully cooked. Thick bacon may remain chewy unless it is partially cooked before wrapping.
Sauerkraut delivers the characteristic tangy flavor. Draining it prevents the skillet from becoming watery. If you prefer a milder taste, rinse the sauerkraut briefly under cold water and squeeze out the excess moisture.
Apple and brown sugar add subtle sweetness, balancing the acidity of the sauerkraut. Mustard contributes sharpness, while caraway seeds provide a traditional earthy flavor.
How to Make Bacon-Wrapped Sausages with Sauerkraut
1. Preheat the Oven
Preheat the oven to 400°F.
A cast-iron skillet is ideal because it moves easily from the stovetop to the oven and retains heat exceptionally well. If you do not own one, use another oven-safe skillet or transfer everything to a baking dish before roasting.
2. Prepare the Sausages
Pat the sausages dry with paper towels. A dry surface helps the bacon remain securely in place.
Mix the mustard with the optional maple syrup or honey. Brush a thin layer over each sausage.
Sprinkle the sausages with smoked paprika, garlic powder, and black pepper. Use salt sparingly because both bacon and sauerkraut already contain considerable sodium.
3. Wrap the Sausages in Bacon
Wrap two slices of bacon around each sausage, slightly overlapping the edges as you work from one end to the other.
Place the ends of the bacon underneath the sausage or secure them with wooden toothpicks.
Avoid wrapping the bacon too thickly in one area. An even layer helps it cook and brown consistently.
Set the prepared sausages aside while you begin the sauerkraut mixture.
4. Caramelize the Onion
Melt the butter in a large cast-iron skillet over medium heat. Add the sliced onion and cook for approximately eight minutes, stirring occasionally.
The onions should soften and begin developing golden edges. Slow browning creates a sweeter, richer foundation for the sauerkraut.
Add the sliced apple and continue cooking for another four to five minutes. The apple should soften slightly but does not need to break apart completely.
5. Add the Garlic and Seasonings
Add the minced garlic to the skillet and cook for approximately 30 seconds, just until fragrant.
Stir in the mustard, brown sugar, caraway seeds, dried thyme, and black pepper.
Cooking the seasonings briefly in the butter helps release their aromas and distributes them evenly throughout the dish.
6. Add the Sauerkraut
Drain the sauerkraut thoroughly before adding it to the skillet. Spread it over the onions and apples, then stir everything together.
Pour in the chicken broth and add the bay leaf. Bring the mixture to a gentle simmer.
Cook uncovered for five minutes, allowing some of the liquid to evaporate. Taste the sauerkraut and add salt only if necessary.
7. Arrange the Sausages
Smooth the sauerkraut into an even layer. Arrange the bacon-wrapped sausages on top, leaving a little room between them.
Placing the sausages over the sauerkraut allows the flavorful bacon drippings to season the vegetables as everything cooks.
Position the bacon seams underneath whenever possible so the wraps remain secure.
8. Bake the Dish
Transfer the skillet carefully to the preheated oven.
Bake for approximately 25 to 35 minutes. The exact cooking time will depend on the type and thickness of the sausages.
Turn the sausages gently after approximately 18 minutes so the bacon browns more evenly. Stir the sauerkraut around the edges if it begins drying out.
The sausages are ready when the bacon is browned and the internal temperature reaches 160°F for pork or beef sausage. Poultry sausage should reach 165°F.
9. Broil for Extra Crispness
If the sausages are fully cooked but the bacon needs more color, switch the oven to broil.
Broil for one to three minutes, watching continuously. Bacon can change from golden to burned very quickly under the broiler.
Remove any visible toothpicks before serving.
10. Rest and Garnish
Allow the skillet to rest for approximately five minutes after removing it from the oven.
Discard the bay leaf and sprinkle the dish with chopped fresh parsley. Serve the sausages directly over generous portions of warm sauerkraut.
Helpful Cooking Tips
Use an instant-read thermometer to check the sausages. The bacon may look cooked before the sausage centers reach a safe temperature.
Thin-cut bacon produces the crispest result. If only thick-cut bacon is available, partially cook it in a skillet for a few minutes before wrapping the sausages.
Do not add too much salt at the beginning. Taste the completed sauerkraut before adjusting the seasoning.
If the sauerkraut becomes dry during baking, add a small splash of chicken broth.
For stronger browning, leave space between the sausages. Crowding traps steam and prevents the bacon from becoming crisp.
Serving Suggestions
Mashed potatoes are an excellent accompaniment because they balance the tangy sauerkraut and absorb the savory pan juices.
You can also serve this dish with roasted potatoes, boiled baby potatoes, buttered noodles, or potato pancakes.
Warm rye bread, sourdough, or crusty rolls are perfect for a rustic dinner. Add extra whole-grain mustard or spicy brown mustard at the table.
For vegetables, try roasted carrots, green beans, Brussels sprouts, or a simple cucumber salad. Pickles also pair naturally with the rich sausages.
Recipe Variations
For a sweeter sauerkraut mixture, add a second sliced apple or another teaspoon of brown sugar.
Replace the chicken broth with apple cider for additional fruit flavor. Beer can also be used to create a stronger German-inspired character.
Add diced potatoes to the skillet for a complete one-pan dinner. Cut them into small pieces and partially cook them before combining them with the sauerkraut.
If you prefer a spicier meal, choose hot Italian sausage and add red pepper flakes to the seasoning.
Turkey bacon and chicken sausage may be used for a lighter version, although the flavor and texture will be different.
Storage and Reheating
Allow leftovers to cool before transferring them to an airtight container. Refrigerate for up to four days.
Reheat the sausages and sauerkraut in a covered skillet over medium-low heat. Add a splash of broth to prevent the sauerkraut from sticking.
To restore the bacon’s crispness, place the sausages under the broiler briefly after they are warmed.
You may also reheat the meal in a 350°F oven for approximately 15 minutes. Microwave reheating works, but the bacon will become softer.
Leftover Ideas
Slice leftover sausages and fry them with potatoes and onions for a hearty breakfast hash.
They can also be served in toasted rolls with sauerkraut and mustard. This makes an easy lunch similar to an upgraded sausage sandwich.
Chop the sausages and stir them into bean soup, potato soup, or a simple skillet of roasted vegetables.
Leftover sauerkraut is delicious on sandwiches, hot dogs, burgers, or grilled cheese.
Frequently Asked Questions
Should sauerkraut be rinsed before cooking?
It depends on your taste. Rinsing creates a milder flavor, while using it directly from the package preserves more tanginess. Always drain it well.
Can I cook this entirely on the stovetop?
Yes. Cover the skillet and cook over low heat, turning the sausages occasionally. Remove the lid near the end to help the bacon brown.
Can I prepare it ahead?
Yes. Prepare the sauerkraut and wrap the sausages several hours in advance. Refrigerate them separately, then assemble and bake before serving.
How do I prevent the bacon from unwrapping?
Overlap the bacon slightly, place the seam underneath, and secure it with toothpicks if necessary.
What sausage works best?
Bratwurst is a classic choice, but kielbasa, smoked sausage, Italian sausage, or chicken sausage can all be used.
Final Thoughts
Bacon-Wrapped Sausages with Sauerkraut is a warm, rustic dinner filled with smoky, savory, sweet, and tangy flavors. The bacon keeps the sausages juicy, while the seasoned sauerkraut becomes tender and flavorful underneath.
With its easy one-skillet preparation and flexible ingredients, this comforting recipe is perfect for family dinners, autumn gatherings, and any evening when you are craving a hearty homestyle meal.