This Smoked Sausage, Sauerkraut with Potatoes and Green Beans is an old fashioned dinner recipe that is made on the stove top.
I got the idea for this recipe based on a comment that was left on a recipe I grew up with, Smoked Sausage, Green Beans and Potatoes. She mentioned that she also grew up with the recipe but that it was missing an important ingredient, Sauerkraut. I had never heard of it being served this way but another person was interested in the addition so I decided to try it out! It was a hit with my sauerkraut loving mom and even my 6 year old ate it!
Smoked Sausage, Sauerkraut with Potatoes and Green Beans
This recipe is a stew because there is some liquid but not as much as you would expect in a soup.
If you aren’t the biggest fan of sauerkraut you can rinse it first before adding it to the pot to give it more of a mild flavor.
If you are in a hurry to make this you can skip the browning of the sausage and throw all the ingredients in a low cooker and cook on low for 3 to 4 hours or until potatoes are tender.
- 1 (10 ounce) package smoked sausage, sliced
- 3 Idaho potatoes, cubed
- 1 (28 ounce) can cut green beans - 2-3 cups fresh green beans
- ½ of a medium onion, chopped
- 2 (14 ounce) cans of beef broth
- ½ can of water (use beef broth can)
- 1 and ½ cups sauerkraut
- 1 teaspoon minced garlic
- 1 teaspoon beef base or bouillon
- ½ teaspoon salt
- ½ teaspoon pepper
- In a large skillet or stock pot saute, on medium high heat, the sliced smoked sausage until lightly browned on both sides.
- Add the garlic and onion and saute until onion is translucent (about 3-5 mins)
- Add the rest of the ingredients and cook until potatoes are tender (about 15 mins)