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Roasted Sausage and Sauerkraut

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Servings: 4
  • Course: Main Dish

A classic Eastern European dish made quick and easy— from Russ Crandall of The Domestic Man.

Reynolds Kitchens® Tips

Reynolds Kitchens tip

Lock in delicious flavor by roasting sausage and sauerkraut together in a Reynolds Wrap®Aluminum Foil packet.


  • 2 packages smoked kielbasa sausage, sliced into bite-sized pieces
  • 1 medium onion, thinly sliced
  • 2 pounds (32 ounces) sauerkraut
  • 1 tablespoon olive oil
  • 1 tablespoon butter, melted
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon caraway seed
  • 2 green apples, coarsely chopped
  • Salt to taste
  • Reynolds Wrap® Heavy Duty Foil


Step 1

Preheat oven to 350 degrees F. Lay a large sheet of Reynolds Wrap® Heavy Duty Foil on a baking sheet. In the center of the foil, combine the sausage, onion, sauerkraut, oil, butter, pepper and caraway seeds; mix well. Bring up foil sides. Double fold top and ends to make a packet, leaving room for heat circulation inside. Place the foil package in preheated oven and roast for 30 minutes.

Step 2

Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Stir in the green apples and reseal, adding another piece of foil to the top if necessary. Return to the oven for 10 more minutes. Remove from the oven, add salt to taste and serve.

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