Sausage and sauerkraut sandwiches
Sausage and sauerkraut sandwiches

Sausage and sauerkraut sandwiches

Preparation 5 to 10 minutes
Cooking time 15 minutes approx.
Servings 4


  • 15 ml (1 tbsp) butter
  • 1/2 red onion, thinly sliced
  • 375 ml (1 1/2 cups) plain sauerkraut  
  • 60 ml (1/4 cup) beer
  • Freshly ground black pepper
  • 4 smoked Strasbourg sausages
  • 4 long buns, split lengthwise
  • 2 slices of cheese, Comté or Gruyère, sliced in strips
  • Dijon mustard


  1. In a saucepan, melt the butter.
  2. Preheat the oven to 180°C (350°F).
  3. In a skillet, sweat the onion for a few minutes over low heat.
  4. Add the sauerkraut and the beer. 
  5. Season lightly with pepper. Stir.
  6. Bring to a boil.
  7. Top the sauerkraut with the sausages. Cover and simmer for 10 minutes.
  8. Toast the buns lightly in the oven. 
  9. Spread some mustard inside the buns.
  10. Fill with sauerkraut and cheese strips. 
  11. Add the sausage. Close the sandwich.  
  12. Place the sandwiches on an oven-safe dish. 
  13. Heat for a few minutes, until the cheese melts.
  14. Serve with dill pickles.
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