Instant Pot Sauerkraut & Sausage

Staying on track with keto gets hard when everyone is short on time, so this is one of my go-to answers for that. Keto sauerkraut and sausage is a genuine dump-and-go dinner in the pressure cooker, on the table in well under an hour.

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This recipe scales easily too. One jar of sauerkraut and about a pound of bratwurst, four sausages, makes four generous servings for dinner.

No pressure cooker? This works in the oven too, covered and baked low and slow, no special equipment required.

Chef Jenn’s Take on Sauerkraut and Sausage

Dumping sauerkraut straight from the jar without draining and squeezing it first is the most common misstep here. The dish ends up either too sour or too wet. A quick rinse afterward cuts the sourness further if you want it milder, though it does not need to end up bone dry, just less soggy.

Layering order matters too. Water goes in the bottom of the pot first, then the sauerkraut in a single layer, then the sausage, cut into chunks, on top of that. This keeps everything from scorching on the bottom while it cooks.

Choose a good quality bratwurst that is not too fatty, and check the label for hidden starches or sugars while you are at it. Italian sausage or smoked sausage both work well too if you want a different flavor direction than a classic bratwurst gives you.

A pinch of caraway seeds stirred into the sauerkraut adds a nice extra layer of flavor if you want it. This recipe doubles easily too, which makes it a solid option for keto meal prep or stocking the freezer for a night when cooking is not happening.

What You’ll Love About Sauerkraut and Sausage

• Works in a pressure cooker or the oven, whichever you have on hand.
• A genuine dump-and-go dinner, on the table in well under an hour.
• Scales easily, so doubling it for meal prep or the freezer is simple.

Ingredients

• Bratwurst sausage – Good quality, not too fatty. Italian or smoked sausage both work as substitutes.
• Sauerkraut – Drained and squeezed to remove most of the liquid. Rinse if you want a milder flavor, though it doesn’t need to be bone dry.
• Onion – Sliced.
• Garlic – Chopped.
• Bay leaf – Whole, removed before serving.
• Water or chicken broth – Broth adds extra flavor if you have it on hand.

How to Make Sauerkraut and Sausage

Scroll down for the full recipe card with exact measurements and printable instructions.

Drain and rinse the sauerkraut, then squeeze it lightly to remove most of the water. Mix it with the sliced onion, chopped garlic, bay leaf, salt, and pepper.

Add the water to the bottom of the pressure cooker. Add the sauerkraut mixture in a single layer on top of the water.

Cut the sausage into chunks and place it on top of the sauerkraut. Seal the pressure cooker and cook on high pressure for 15 minutes. Let it release naturally for 10 minutes, then manually release the rest, and serve.

Make It A Meal

For a pop of color on the plate, add Garlicky Swiss Chard alongside this. For more sausage in your rotation, Sausage Parmigiana or Slow Cooker Ribs & Sauerkraut are both worth keeping in the mix.

Storage

Chill fully overnight in the fridge, then portion into freezer-safe bags or containers, pressing out the air, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat in a covered, oven-safe dish or in the microwave until warmed through.

Frequently Asked Questions

Want More Tasty Keto Recipes?

I’m always cooking and developing new recipes but these are some of my all-time favorites:

• Beefy vegetable soup
• This roasted cauliflower dish that’s got oodles of flavor
• A meaty hash for breakfast
• Chicken taco casserole

And if you’re having trouble counting carbs, check out this net carb calculator.