Sausage & sauerkraut sandwich, with caramelised curry onion sauce

This sausage & sauerkraut sandwich is the perfect balance of easy comfort food and a surprisingly low-calorie meal. Warm, lightly crisped baguettes are loaded with juicy sausages, tangy sauerkraut, and a rich caramelised onion sauce that ties everything together in the most irresistible way.

For convenience, for this recipe, I used store-bought sauerkraut, but you can absolutely use your own homemade batch if you’ve fermented one at home. Either way, sauerkraut brings more than just flavour: it’s packed with probiotics, supports gut health, and has roots in centuries-old European preservation traditions. What started as a practical way to keep cabbage fresh throughout the winter became a beloved staple thanks to its distinct aroma, tang, and nutritional value.

Simple, satisfying, and full of character, this sandwich is proof that comfort food can be both warm and hearty while still staying light.

Ingredients: (for 2 sandwiches )

• 4 thin fresh sausages of your choice (chicken, pork, beef, mixed, etc.)
• 2 red onions
• finely chopped sauerkraut
• 1 tablespoon honey
• 60 g ketchup mixed with 1 tablespoon smoked sweet paprika
• 2 bake-at-home baguettes
• 1 levelled tablespoon curry powder
• 40 g butter (divided into two)
• 40 ml water
• salt and pepper

Preparation:

Peel the onions, cut them in half, then cut them into even slices.

In a large pan, melt half of the butter and brown the sausages on all sides for a few minutes. Add the sliced onion, mix well, then cover the pan with a lid. Cook for about 8–10 minutes, stirring occasionally, until the onions soften and start to caramelize.

Meanwhile, bake the baguettes according to the package instructions, or simply warm them for a few minutes in the preheated oven if they’re already fully baked.

After 8–10 minutes, remove the sausages and place them on a plate, covering them to keep warm. Add the curry powder, ketchup, and water over the onions in the pan, stirring well. Season with pepper and adjust the salt if needed. Mix thoroughly and let the sauce simmer over medium heat for 2–3 minutes, stirring frequently.

While the sausages and the curry–onion sauce are cooking, prepare the sauerkraut in a separate pan. Melt the remaining butter, then add as much sauerkraut as you’d like for the sandwiches. Season with a little pepper, stir well, and sauté for 4–5 minutes until it warms through and takes on a bit of colour.

Now that everything is ready, we can assemble the sandwiches. Using a serrated knife, slice the baguettes lengthwise without cutting all the way through. Fill them with the warm sauerkraut, add the sausages, and finish with a generous spoonful of the curry–onion sauce.

Serve the sandwiches with fresh tomatoes on the side or enjoy them just as they are. Either way, they’re absolutely delicious: a warm, comforting bite that hits the spot every single time.

If you try the recipe, let me know how you liked it! 😊

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