White Pattern

Cabbage And Sauerkraut With Smoked Sausage

Simmer up Hillshire Farm® Smoked Sausage in a skillet to get your new favorite sauerkraut and sausage recipe.

Smoked Sausage
  • 15min
  • 1hr 30min
  • 10
  • 6
  • 1 package Smoked Sausage
  • ¼ pound bacon, chopped
  • 1 onion, sliced
  • 1 carrot, cut into ½“ slices
  • ½ head of cabbage cut into quarters and thinly sliced
  • 1 can (14 ounces) sauerkraut, drained
  • 1 cup regular or non-alcoholic beer
  • ½ cup beef broth
  • 1 teaspoon caraway seeds
  • 3/4 teaspoon black pepper
  1. Cut sausage into ¼” slices; set aside. Cook bacon in 5-6 quart pan over medium heat until crisp. Add carrot and onion; cook 5 minutes, stirring occasionally.
  2. Stir in all remaining ingredients except sausage. Bring to a boil; reduce heat to medium-low, cover and cook 1 hour, stirring occasionally.
  3. Heat a large non-stick skillet over medium-high heat for 3 minutes. Cook sausage, stirring frequently for 3-4 minutes or until lightly browned. Add sausage to cooked cabbage mixture. Cover and cook 15 minutes. Remove bay leaves and serve.