Sauerkraut and Veggie Sausages

Sauerkraut and Veggie Sausages

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So this is a recipe that is kind of a non-recipe. I have never written my method for Sauerkraut and Veggie Sausages down before, so I hope these instructions make sense. If you need clarification, let me know!  It really is about taste – do you like your kraut less sour? Rinse it or add more sugar. Do you like peppercorns a LOT? Add more.

Because of my heritage, I grew up eating a lot of German and Dutch food. Processed meats and sauerkraut feature heavily in these cuisines. Once I was vegetarian, I missed eating some of these foods that reminded me of my childhood. So, allow me to introduce this recipe! It’s based on a classic, but I more-or-less invented it according to the taste I remembered and was craving. This is now one of my household’s favourites and we eat it at least twice a month.

I realize that sauerkraut is not everyone’s cup of tea so, feel free to skip this one if it’s not yours – however if you want a taste of Germany, then this is a great dish!  It’s quick, so it’s appropriate for weekdays but it’s also good for Oktoberfest or other cultural holidays.

Also… I never realized how hard it is to make “brown” food look attractive….  I hope these at least somewhat help to whet your appetite.

Sauerkraut and Sausages

A vegan take on a European classic
5 from 6 votes
Prep Time 5 mins
Cook Time 20 mins
Calories 385 kcal


  • Oil for sautéing
  • 1 jar sauerkraut drained (rinsed if you want to temper the “sauer” more)
  • 1 medium onion diced
  • 1 medium apple peeled and diced (we like this best with Granny Smith apple, but feel free to use whatever is in your fridge)
  • 1-2 tbsp whole peppercorns to taste
  • 2-4 tbsp brown sugar to taste, depends on how sour your kraut is
  • 4 vegan sausages I like Tofurky Polish-style kielbasa or Field Roast Apple Sage for this recipe chopped into 1/2inch rounds


  • Add about 2 tbsp oil to a large pan (best if it has a lid, but not essential). Heat over medium heat.
  • Add diced onion and sausage rounds and sauté until the sausage is beginning to brown and the onion is soft and golden.
  • Add the peppercorns (start with 1 tbsp and if you want more you can add them in toward the end, you don’t want to overdo it). Cook for about 1 minute.
  • Add the drained sauerkraut to the pan and stir to combine.
  • Add the chopped apple and 2 tbsp brown sugar. Stir. Cover and let cook, stirring occasionally, for 10 minutes.
  • Remove lid and taste. If it is too sour for your liking, add more brown sugar. This really is a preference thing. You can also add more peppercorns now too, if you like.
  • Cover and cook about 10 more minutes, or until the apples are soft and the flavours are all melded together.
  • Serve with grainy mustard on the side.
  • Enjoy!

If you make this recipe, please rate and comment below! Thanks! 🙂 

11 thoughts on “Sauerkraut and Veggie Sausages”

  • 5 stars
    Thank you so much for this recipe! Pork and sauerkraut was always an important New Year’s family tradition for us, and I’m so happy to have found a delicious and kinder alternative.

  • 5 stars
    That was so tasty!! 4 thumbs up from my house!👍👍👍👍 Two didn’t like the whole peppercorns, but two of us liked it, lol. I’m not a fan of sauerkraut, but this was very palatable. I think the apple and brown sugar helped with that. I used Beyond Sausage, which is our favorite. This is on our “keeper” list!! Thank you!

    • Aw, thanks so much Debi! I’m glad this was a hit at your house. Apples and brown sugar make everything perfect!

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