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I recently made my own sauerkraut from 2 heads of green cabbage. It was my first attempt and although it turned out okay, it wasn’t fantastic. I’m used to the store bought kind too, so part of it was just unfamiliarity I think. For one, it was a lot crunchier than I thought it would be. The Hubs helped me with the 2nd batch though and so far it seems to be a lot less crunchy (I don’t think I ‘massaged’ the cabbage enough the first time so the pieces weren’t broken down enough). ANYWAY. Back to the stew.

My main point here is that because I didn’t like the kraut straight and I had a lot of it, I made a stew out of it with sausage – because it seemed like that’s just what one should do. Sauerkraut and sausage. Like Sam and Frodo. Nothing technically romantic about the relationship, but so tightly connected that we all feel a little awkward when they have a moment…

The Hubs, Mr. meat & potatoes guy, responded with ‘Oh my goodness, this is delicious. Oh my goodness’. Quite the compliment, coming from him. So while I enjoyed it, he REALLY enjoyed it. And that makes me happy :)

Creamy Sauerkraut & Sausage Stew (GF, DF, SF)


1 medium onion
5 medium potatoes
1 cup shredded carrots
2 lb of chicken sausage (was 8 medium sausages – I did 1 lb of sweet and 1 lb of spicy)
6-8 cups of sauerkraut (I’ll be honest, I didn’t measure it too closely)
1 cup brown rice
8 oz canned tomato sauce
1 tsp onion powder
1 tsp lemon pepper
1 tsp garlic powder
Oil for browning the sausage


In a large skillet, cook the sausage with a little bit of oil (of your choosing. I used corn). While the sausage is cooking, slice the onion, peel the potatoes, and slice the potatoes into cubes. Remove the cooked sausage and set it aside so it can cool. Add the onions and potatoes to the skillet, adding more oil if needed. Once the sausage is cooled enough to handle, slice into 1/8 inch pieces and add to the potatoes and onions for further browning.

In a large saucepan, cook the brown rice in approximately 6 cups of water. Add the shredded carrots to the pot when it comes to a rolling boil. Cook the rice while sauteeing the potatoes and onions.

In a large pot, add the onions, potatoes, sausage, and sauerkraut, as well as the tomato sauce, seasonings, and the cooked rice with carrots (along with any liquid that remains). Turn the burner to low and simmer the stew, partially covered, for 1 hour.

Serve and enjoy!

~Aubree Cherie



This recipe is linked to Gluten Free WednesdaysReal Food WednesdayAllergy Free WednesdayInspire Me Wednesday, Full Plate Thursday, Catch a Glimpse Party, Friday Favorites, Foodie Friday, Fight Back Friday, Gluten Free Friday, Friday Pin Fest,  Mouthwatering MondaysReal Food Recipe Roundup,


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7 Responses to Creamy Sauerkraut & Sausage Stew (GF, DF, SF)

  1. This looks so yummy. Thanks for sharing the recipe.

  2. Miz Helen says:

    Good Morning Aubree Cherie,
    Your Creamy Sauerkraut Sausage Stew looks like pure fantastic comfort! Thanks so much for sharing with Full Plate Thursday and have a great day! I am pinning this awesome recipe.
    Miz Helen

  3. Claire says:

    Oh my! I love sauerkraut!! I grew up eating it all the time in Czech. I need to try making something like this in the States now! :) Thanks for the recipe! Do you have a favorite sauerkraut that you buy here?

    • Hi Claire – thanks so much for coming over and looking at my blog! I really enjoy reading yours, but I need to get better at leaving comments :) Actually, this was sauerkraut that I made. I used 2 heads of green cabbage, shredded them, worked them with sea salt until it was limp, put in a large glass crock-like container and filled it with brine – a few days later it was ready to eat! I like it better than the store bought taste, I think. I decided to try it recently after St. Patty’s Day when cabbage was incredibly cheap! :) ~Aubree

  4. […] with leftover ham from Easter. All the ideas incorporated some sort of meat, and I did do one sauerkraut sausage stew batch that The Hubs LOVED. And then a beef stew with some sauerkraut in it. But I still had a ton left […]

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