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Sausage Rolls With Sauerkraut

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“Delicious fall/winter supper served with potatoes and rye bread. Recipe source: Bon Appetit (March 1985)”

Ingredients Nutrition

  • 4 pork steaks, pounded with a meat tenderizer to 1/4 inch thick (or use 1/4-inch steaks cut from 3/4 pound pork tenderloin)
  • 4 smoked link sausage
  • 2 tablespoons vegetable oil
  • 12 cup chopped onion
  • 1 (16 ounce) can tomatoes, chopped
  • 12 teaspoon caraway seed
  • 14 teaspoon dried thyme
  • 1 (16 ounce) jar sauerkraut, drained


  1. Wrap one 1pork steak around one sausage and secure with toothpick. Repeat with remaining sausages and pork steaks.
  2. Heat oil in large skillet over medium high heat. Add sausage rolls and cook until browned on all sides (5 minutes).
  3. Reduce heat to medium and add onion and cook another 10 minutes.
  4. Add tomatoes with juice, caraway seeds and thyme. Cover and simmer 15 minutes.
  5. Turn sausage rolls and simmer 10 more minutes.
  6. Stir in sauerkraut and cook 10 more minutes, stirring occassionally.
  7. Transfer sausage rolls to a platter, remove toothpicks and spoon sauerkraut mixture around sausage rolls.

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