Baked Sausage Links with Sauerkraut

Cast iron skillet filled with sausage sauerkraut.

Baked Sausage Links with Sauerkraut

Baked sausage and sauerkraut makes a hearty, savory meal with simple prep. The sausage browns in the oven while the sauerkraut turns warm and tangy.

Course Main Course, Main Dishes

Cuisine American, International

Keyword bake, baking sheet, breakfast sausage, cook sausage, internal temperature, italian sausage, sausage, sausage in the oven, sausage links, sausage links in the oven, way to cook

Prep Time 5

Cook Time 50

Servings Portions

Calories 50kcal

Author Zuzana Paar

Equipment

1 Cast Iron

Ingredients

2 Pieces Sausages whole, chopped if desired
3 1/2 Cups Sauerkraut

US Customary - Metric

Instructions

Gather sausages and sauerkraut, adjust sauerkraut tanginess if needed, and preheat the oven to 350°Fahrenheit (180°Celsius).
Sear the sausages in a cast-iron or oven-safe skillet over medium-high heat until golden on all sides.
Place the sausages in the center of the skillet and surround them with sauerkraut, adding a bit of the reserved liquid if it seems dry.
Cover the skillet and bake for 40 minutes if sausages are raw or 20 minutes if pre-cooked, then rest briefly before serving warm.

Video

Notes

Use high-quality sausages. Choosing flavorful, fresh sausages makes a big difference in the taste of the dish. Avoid pre-cooked or low-quality options for the best results.
Drain excess liquid from sauerkraut. Too much liquid can make the sausages soggy while baking. A little liquid is fine, but keeping it balanced helps everything crisp up nicely.
Add aromatics for extra flavor. Onions, garlic, or a few caraway seeds improve the savory and tangy flavors. Toss them with the sauerkraut before baking for a deeper taste.
Bake on a lined sheet pan. Using parchment paper or foil makes cleanup easy and prevents sticking. It also helps the sausages cook evenly and stay juicy.

Nutrition