Vegan Sausage and Sauerkraut Stuffed Potatoes are a hearty and satisfying baked potato dinner with vegan bratwurst, caramelized onions, melty cheese, and tangy sauerkraut. Perfect for an easy plant-based take on German-inspired comfort food!
Ingredients for Vegan Sausage and Sauerkraut Baked Potatoes
Here’s what you’ll need. Exact amounts are listed in the printable recipe card at the bottom of the post.
- Potatoes – Large russet potatoes are ideal for this recipe. Their sturdy skins hold up well when filled, and the insides mash easily for a smooth, creamy texture.
- Olive Oil – Helps the potato skins crisp in the oven and adds a little extra flavor.
- Simple Seasonings – Kosher salt and ground black pepper are all you need to bring everything together.
- Vegan Sausage – Bratwurst-style sausage links give the best traditional flavor.
- Onion – Caramelized onions add sweetness and depth to balance the tang of the sauerkraut.
- Beer – I used Yuengling lager, but any mild lager or light beer will work well. Avoid dark or bitter varieties to avoid overwhelming the other flavors.
- Butter – A small amount goes a long way in pulling all the flavors together.
- Mozzarella Cheese – Melts easily and adds a mild, creamy texture that ties the filling together without overpowering the other ingredients.
- Sauerkraut – For best results, use fresh sauerkraut from the refrigerated section of the grocery store. Canned sauerkraut tends to be softer and more acidic, and it doesn’t give the same bright flavor.
Make it Vegan 🌱
For a fully plant-based dinner, use dairy-free butter and mozzarella cheese.
How to Make Vegan Sausage and Sauerkraut Stuffed Potatoes
STEP ONE: Bake the Potatoes.
Preheat the oven to 400°F. Coat potatoes lightly with olive oil and sprinkle generously with salt and pepper. Bake for 1 hour, or until easily pierced with a fork. Set aside until cool enough to handle. Switch the oven to Broil.
STEP TWO: Prepare the Potato Shells.
Slice each potato lengthwise across the top, leaving enough of the skin intact to hold the filling. Scoop out the insides and transfer them to a mixing bowl.
STEP THREE: Cook the Bratwurst.
Set a medium skillet over medium-high heat. Add the sliced bratwurst in an even layer. Cook 3–5 minutes per side, until browned. Transfer to a cutting board and chop into small pieces. Do not wipe out the skillet.
STEP FOUR: Caramelize the Onions.
Lower the heat to medium. Add sliced onions to the skillet and season with salt and pepper. Cook, stirring often, about 20 minutes, until deep golden brown.
STEP FIVE: Deglaze with Beer.
Add chopped bratwurst and lager to the skillet. Stir as the beer reduces slightly. Adjust seasoning as needed.
STEP SIX: Make the Filling.
Add vegan butter, mozzarella, and the bratwurst-onion mixture to the bowl with the potato insides. Stir gently to combine and season to taste.
STEP SEVEN: Fill and Broil.
Spoon the filling generously into the potato shells. Place on a baking sheet and broil 1–2 minutes, just until the tops begin to brown.
STEP EIGHT: Season and Serve.
Top each potato with sauerkraut and a little black pepper. Serve warm.
Quick Tip for Best Results
- Drain the sauerkraut really well before topping the potatoes. Excess liquid can make the filling soggy, but when it’s well-drained, the sauerkraut adds a crisp, tangy bite that perfectly balances the rich, cheesy filling.
Frequently Asked Questions
Can I make this recipe without beer?
Yes. Replace the lager with an equal amount of vegetable broth. It keeps the moisture and helps deglaze the pan while maintaining great flavor.
Can I use a different type of vegan sausage?
Absolutely. Any plant-based sausage that browns well and has a savory flavor will work. Bratwurst-style sausages are ideal, but smoked or Italian varieties can also be used.
Can these be made ahead of time?
Yes. Prepare the potatoes through the filling step, cover, and refrigerate for up to one day. When ready to serve, bake at 350°F until heated through, then add the sauerkraut topping.
More Recipes You’ll Love!
- German Potato Soup
- Beer Glazed Vegan Bratwurst
- Whole Grain Mustard Mashed Potatoes
- German Style Carrot Dogs
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Vegan Sausage and Sauerkraut Stuffed Potatoes Recipe
Ingredients
- 4 large russet potatoes
- 1 tablespoon olive oil
- kosher salt and ground black pepper to taste
- 2 vegan Bratwurst sausage links cut into 1/4″ slices
- 1 cup yellow onion thin sliced
- 1/2 cup lager beer
- 1/3 cup butter
- 1 cup mozzarella cheese
- 1/2 cup sauerkraut well drained
Instructions
- Preheat the oven to 400°F. Coat potatoes lightly with olive oil and sprinkle generously with salt and pepper. Bake for 1 hour, or until easily pierced with a fork. Set aside until cool enough to handle. Switch the oven to Broil.
- Slice each potato lengthwise across the top, leaving enough of the skin intact to hold the filling. Scoop out the insides and transfer them to a mixing bowl.
- Set a medium skillet over medium-high heat. Add the sliced bratwurst in an even layer. Cook 3–5 minutes per side, until browned. Transfer to a cutting board and chop into small pieces. Do not wipe out the skillet.
- Lower the heat to medium. Add sliced onions to the skillet and season with salt and pepper. Cook, stirring often, about 20 minutes, until deep golden brown.
- Add chopped bratwurst and lager to the skillet. Stir as the beer reduces slightly. Adjust seasoning as needed.
- Add butter, mozzarella, and the bratwurst-onion mixture to the bowl with the potato insides. Stir gently to combine and season to taste.
- Spoon the filling generously into the potato shells. Place on a baking sheet and broil 1–2 minutes, just until the tops begin to brown.
- Top each potato with sauerkraut and a little black pepper. Serve warm.
Nutrition
This post was updated on November 8, 2025.
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