Viennese Sausage and Sauerkraut Stew (Wiener Wurst- und Sauerkrauteintopf)

This hearty Wiener Wurst- und Sauerkrauteintopf (Viennese Sausage and Sauerkraut Stew) is a classic dish from Viennese cuisine, perfect for a comforting meal on a cold day.

Viennese Sausage and Sauerkraut Stew (Wiener Wurst- und Sauerkrauteintopf)

Ingredients

  • 4 Wiener sausages, sliced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can (14 oz) sauerkraut, drained and rinsed
  • 1 cup chicken broth
  • 1 tsp caraway seeds
  • Salt and pepper to taste

Instructions

  1. In a large pot, sauté the sliced sausages until browned. Remove from the pot and set aside.
  2. In the same pot, sauté the chopped onion and minced garlic until softened.
  3. Add the sauerkraut, chicken broth, caraway seeds, and the browned sausages back into the pot. Season with salt and pepper.
  4. Cover and simmer for 1 hour, stirring occasionally.
  5. Serve hot and enjoy!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
1 hour
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
15g
Carbohydrates
25g
Fat
20g

Supplies

Large pot Spatula Cutting board Knife Measuring cup

Tools

Cooking spoon Cover for the pot

Serving suggestions

Serve the Wiener Wurst- und Sauerkrauteintopf with crusty bread or boiled potatoes.

Tips & tricks

For extra flavor, you can add a splash of white wine to the stew while it simmers.

Cost

$10