Sausage, Sauerkraut & White Bean Skillet (Easy One-Pan Dinner)

If you love bold, savory flavors and simple dinners, this sausage, sauerkraut, and white bean skillet is about to become a regular in your kitchen. It’s hearty and satisfying, packed with protein and fiber, and comes together in one pan. The smoky sausage, tangy sauerkraut, and creamy white beans balance each other perfectly. It’s real comfort food — but lighter and more balanced than traditional versions.

Why You’ll Love This Skillet

• One-pan meal

• High in protein

• Rich in fiber

• Big, bold flavor

• Budget-friendly ingredients

• Perfect for weeknights

Ingredient Notes

Sausage: Use smoked sausage, chicken sausage, or turkey sausage for a lighter option.

White Beans: Cannellini or great northern beans work beautifully. You can also use kidney beans.

Optional: Dijon Mustard or Paprika add extra flavor dimension.

Make It Lighter

• Use chicken or turkey sausage.

• Add extra beans for more fiber and volume.

• Serve with a simple side salad.

• Spoon over sautéed greens instead of bread.

Serving Ideas

• Serve with whole wheat bread.

• Spoon over roasted potatoes.

• Top with fresh parsley.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

Reheat gently on the stovetop or microwave.

Frequently Asked Questions

Can I make this ahead of time?

Yes — it reheats beautifully.

Can I freeze it?

Yes, though texture of beans may soften slightly.

Is it very tangy?

The beans and sausage balance the sauerkraut nicely.

Recipe

Sausage, Sauerkraut & White Bean Skillet

Ingredients:

• 1 can of sauerkraut (about 14-15 oz)

• 1 can of white beans (about 14-15 oz)

• 1 package of smoked sausage, turkey sausage or polish sausage (about 16 oz)

• 2 cups of chicken broth

• Black pepper to taste (about 1/4 tablespoon to 1/2 tablespoon)

Directions

1. Cut the sausage into thin slices.

2. Put a large pan on top of the stove. Add to the pan the sauerkraut (with liquid in can), white beans (with liquid in can), sliced sausage, and chicken broth.

3. Cook on medium high heat, mixing every few minutes.

4. Then mix the pepper in.

5. When the food starts boiling, turn the heat down to medium, Cook for about 15-20 minutes, until about half of the liquid has evaporated. And enjoy!

If you try this sausage, sauerkraut, and white bean skillet, I’d love to hear how it turned out! Leave a comment below and let me know if you kept it classic or added your own twist. And don’t forget to save this recipe for an easy weeknight dinner.

— Tina