This low carb 3-ingredient sausage and sauerkraut is one of those cozy comfort meals that feels like a hug in a bowl. My uncle made this every winter when I was growing up, and he swore it was his secret for getting a hearty dinner on the table fast with almost no effort. The smoky sausage, tangy sauerkraut, and a little butter come together in one pan, turning into a rich, glistening tangle of browned slices and golden kraut that everyone at the table devours before it even has a chance to cool. It’s budget-friendly, simple enough for a busy weeknight, and comforting enough to serve when family drops by.
Serve this sausage and sauerkraut hot on a white plate or in shallow bowls so those savory pan drippings can pool around the edges. For a low-carb spread, pair it with a green salad, roasted broccoli, or simple steamed green beans tossed with a little butter and salt. If you have mixed eaters at the table, it’s lovely spooned over mashed cauliflower for low carb folks and over buttery mashed potatoes or egg noodles for everyone else. A little mustard on the side and some sliced pickles make it feel like a special, cozy supper without any extra work.
Low Carb 3-Ingredient Sausage and SauerkrautServings: 4
Ingredients
1 1/2 pounds smoked sausage or kielbasa, sliced into 1/2-inch rounds
2 tablespoons butter
32 ounces sauerkraut, drained (but not rinsed)
Directions
Slice the smoked sausage or kielbasa into 1/2-inch thick rounds so they brown nicely and cook evenly.
Place a large skillet or wide sauté pan over medium-high heat and add the butter. Let it melt and start to foam slightly.
Add the sliced sausage to the hot pan in an even layer. Cook without stirring for 3 to 4 minutes, until the bottoms are deeply browned and a bit crispy in spots.
Stir and continue cooking the sausage for another 3 to 4 minutes, until most of the pieces are browned on both sides and you see browned bits and drippings on the bottom of the pan.
Reduce the heat to medium. Add the drained sauerkraut to the skillet, spreading it over and around the sausage. Use a spoon or spatula to gently toss everything together so the kraut gets coated in the buttery pan drippings.
Cook, stirring every couple of minutes, for 8 to 10 minutes, until the sauerkraut turns a warm golden color, absorbs the juices, and the whole mixture looks glossy and slightly caramelized.
Taste and adjust the seasoning if needed. Most smoked sausages and sauerkraut are salty enough on their own, but you can add a pinch of salt or a little black pepper if you like.
Spoon the sausage and sauerkraut onto plates while it’s still hot and glistening, making sure everyone gets plenty of those savory pan drippings. Serve right away.
Variations & Tips
For milder eaters, you can use a less tangy sauerkraut or briefly rinse it under cold water before draining to soften the flavor. If you need to stretch the meal for a bigger family, add another 8 to 16 ounces of sauerkraut and an extra tablespoon of butter—no need to change anything else. For a little heat, stir in a pinch of red pepper flakes while the sausage browns. If your kids prefer bite-sized pieces, cut the sausage into smaller half-moons instead of full rounds so it’s easier to eat. You can also use turkey or chicken sausage to lighten it up while keeping it low carb. For extra richness, finish the dish with a small pat of butter stirred in at the end or a spoonful of sour cream on top at the table. Leftovers reheat well in a skillet over medium heat; let them crisp a bit again so you get those tasty browned edges back.
