Barbecued Sausages
Juicy sausages stuffed with tangy sauerkraut, glazed with barbecue sauce, then baked until bubbly—perfect for casual gatherings and fans of smoky, savory flavors.
Ingredients
Instructions
- Cut the Polish or smoked sausages into 1 to 1 1/2-inch pieces and split them halfway through.
- Stuff each sausage piece with sauerkraut and secure with toothpicks.
- Place the stuffed sausages in a baking dish and cover with barbecue sauce.
- Bake at 350°F for about 30 minutes or until bubbly.
Tips & Substitutions
For a smoky flavor, consider using smoked sausages instead of Polish sausages. You can also experiment with different types of sauerkraut, like spicy or garlic-flavored, to add a unique twist. Ensure the sausages are cut evenly for consistent cooking. If you don't have toothpicks, you can use kitchen twine to secure the sauerkraut inside the sausages.
Serving Suggestions
Serve these barbecued sausages with a side of Refreshing 'New Potato' Salad for a delightful meal. They also pair well with coleslaw and cornbread, making for a classic barbecue spread. For an extra kick, drizzle additional barbecue sauce on top just before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place the sausages in a baking dish, cover with aluminum foil, and warm in a preheated oven at 350°F for about 15-20 minutes, or until heated through. This will help retain moisture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Sausages contains roughly 2 calories, with 0g protein, 0g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sausage?
Absolutely! While Polish and smoked sausages are traditional, you can use any sausage you prefer, such as bratwurst or Italian sausage. Just ensure they are cooked through and complement the flavors of sauerkraut and barbecue sauce.
Can I prepare these sausages in advance?
Yes, you can prepare the stuffed sausages a day ahead. Just follow the instructions up to the baking step, cover them tightly, and store them in the fridge. When you're ready to serve, simply bake them as directed, adjusting the time if they're coming straight from the fridge.
What can I substitute for sauerkraut?
If you're not a fan of sauerkraut, you can substitute it with finely chopped cabbage mixed with a bit of vinegar for a similar tangy flavor. Alternatively, coleslaw mix can also work, adding a crunchy texture to the sausage filling.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).