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This is a classic French dish featuring sausage and sauerkraut.

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  • 1 28 oz. can shredded sauerkraut
  • 1 large carrot, sliced
  • 4 slices bacon, partially cooked, drained
  • 1 rib celery, sliced
  • Salt and pepper
  • 1 small onion, chopped
  • 4 juniper berries, crushed (optional)
  • 1 1/2 lb. kielbasa, frankfurters or other cooked sausages
  • 1/3 C. white wine (or additional broth)

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In a large greased casserole, layer sauerkraut with fresh vegetables and bacon, broken into pieces. Add seasonings, broth and wine. Cover. Bake 30 minutes at 350 degrees. Add sausages, pushing them down into Kraut mixture. Bake uncovered 30 minutes longer. These ingredients may be cooked slowly, in heavy sauce pan on tope of stove. Serve with boiled potatoes, rye bread and fresh fruit.

Yield: 4-6 servings

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