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Vegan Sausage and Sauerkraut Stuffed Potatoes

Vegan Sausage and Sauerkraut Stuffed Potatoes

5 from 1 vote
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Author: Holly


  • 4 large russet potatoes baked
  • 1 tablespoon olive oil
  • sea 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 vegan butter
  • 1 cup vegan mozzarella shreds
  • 1/2 cup sauerkraut well drained


  • Preheat oven to 400 degrees F. Lightly coat potatoes with olive oil and sprinkle generously with salt and pepper. Bake 1 hour or until done. Set aside until cool enough to handle. Switch oven setting to Broil.
  • Slice each potato across the top length-wise, leaving enough potato that the skin holds its shape, about 1/4". Scoop out insides and place them in a medium size mixing bowl. Set aside.
  • Into a medium size skillet over medium-high heat, add sausage slices in an even layer. Cook 3-5 minutes on each side, until browned. Remove from pan and place on a cutting board. Chop bratwurst slices into small pieces. Do not wipe out the pan.
  • Reduce heat to medium then add in the sliced onions. Season to taste with salt and pepper. Cook, stirring frequently for about 20 minutes, until onions are caramelized to a golden brown color. ¬†
  • Into the pan with onions, add in the chopped bratwurst and lager beer. Stir frequently as the beer reduces slightly. Adjust seasoning to taste with salt and pepper.
  • Into the mixing bowl with the potato insides, add butter, mozzarella shreds, and bratwurst/onion mixture. Stir gently to combine and adjust seasoning to taste.
  • Spoon filling into scooped-out potato skins in heaping amounts.
  • Place filled potatoes onto a baking sheet and place under the broiler 1-2 minutes, just until lightly browned.
  • To serve, top each potato with sauerkraut and ground black pepper. Serve warm.
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