German Sauerkraut Casserole with Ham or Kielbasa – Sauerkrautauflauf 

Here's an easy recipe for a delicious German sauerkraut dinner that uses up some leftover sauerkraut, smoked kielbasa (polish sausage) or ham, and potatoes and turns them into a marvelous dinner that the whole family will love. Add a few extra items, put it in the oven, and turn up the polka music.

Is it dinner time yet??

Prep Time

10 minutes

Cook Time

35 minutes

Total Time

45 minutes


Makes 4 - 6 servings


  • 3 tablespoons olive oil or butter
  • 2 cups sliced kielbasa sausage or cubed cooked ham
  • 1 medium onion, sliced or chopped
  • 28-ounce can sauerkraut, drained
  • 1 teaspoon paprika
  • 2 pounds potatoes, cooked and sliced
  • salt and pepper
  • 2 large eggs
  • 4 tablespoons milk
  • approx. 2 cups grated cheese


  1. Preheat the oven to 350°F.
  2. Heat oil or butter in a large skillet over medium heat. Fry the kielbasa and sliced onion until onion is translucent. Add drained sauerkraut and paprika and mix well.
  3. Arrange half of the potatoes in an even layer on the bottom of a greased 9x13-inch casserole dish. Season top of potatoes with salt and pepper.
  4. Spread the sauerkraut mixture on top. Cover the top of the sauerkraut mixture with the remaining potatoes. Season again with salt and pepper.
  5. Beat eggs and milk together in a small bowl. Pour over potatoes. Sprinkle with grated cheese.
  6. Bake for about 25 to 30 minutes or until cheese is bubbly.


  • The most popular cheese to use for this are cheddar, Emmental, or Swiss cheese. Or, use your favorite melting cheese.
  • Use your leftover sauerkraut from the night before or just open a new jar/can and use it.
  • Use your favorite smoked sausage for this or some knackwurst.
  • Even though this recipe calls for smoked meat, feel free to use any leftover meat, including ground beef!
  • You can use low-fat milk or skim milk.
  • Try adding bell peppers and caraway seeds with the kielbasa and onion. Or perhaps add a splash of beer for a wonderful combination of savory flavors.
  • Try with leftover mashed potatoes.
  • Add 2 peeled and diced sweet apples to the kielbasa/onion mixture for some natural sweetness, and fry for an additional minute before adding the sauerkraut. Granny Smith apples are also delicious. Some prefer to add a little bit of brown sugar to the sauerkraut.
  • Delicious served with a dollop of sour cream and a fresh salad and/or steamed green beans on the side.
  • Store leftovers in an airtight container. Tastes great the next day. Simply reheat and serve.
  • If you have fresh/homemade sauerkraut, use 2 to 3 cups and either use it as is (your final dish will have more bite to it) or precook the sauerkraut until it is tender and then use it.

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03.18.2022 revision update