Sausage and Sauerkraut Bake


  • 2 tbsp olive oil
  • 1 pkg (1 1/4 lb) Scott Pete Polish Sausage, sliced (6)
  • 2 onions, thinly sliced
  • 1 red pepper, thinly sliced
  • 1 green pepper, thinly sliced
  • 1/2 tsp each salt and pepper
  • 1/2 cup sodium-reduced chicken broth
  • 3 tbsp cider vinegar
  • 3 tbsp brown sugar
  • 4 tsp Dijon mustard
  • 4 cups sauerkraut
  • Pumpernickel bread, thickly sliced, for serving


  1. Preheat oven to 375˚F. Heat oil in a large skillet set over medium heat; cook sausages for 5 to 8 minutes or until starting to brown. Transfer to 13- x 9-inch baking dish.
  2. In the same skillet, cook onions, red pepper, green pepper, salt and pepper over medium heat for 5 to 8 minutes or until starting to soften. Stir in broth, vinegar, brown sugar and mustard; bring to boil. Cook for 2 to 3 minutes or until liquid is slightly thickened.
  3. Layer onion mixture over sausages in baking dish. Top with sauerkraut.
  4. Cover tightly with foil; bake for 35 to 40 minutes or until bubbling and sausages are cooked through. Serve with pumpernickel bread.


  • Sprinkle with finely chopped chives or parsley before serving.
  • Substitute rye bread for pumpernickel bread if desired.
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