Can You Freeze Sauerkraut and Sausage?

Sauerkraut and sausage is a classic flavor combination that is beloved around the world. From German rouladen to American hot dogs, the tangy crunch of sauerkraut perfectly complements the richness of sausage. But what do you do when you’ve got leftovers of this dynamic duo? Can you freeze sauerkraut and sausage to enjoy later?

The short answer is yes, you can freeze sauerkraut and sausage to extend their shelf life. However, there are some important caveats to keep in mind when putting this fermented cabbage concoction in the freezer. In this comprehensive guide, we’ll cover everything you need to know about freezing sauerkraut and sausage, from how to store them properly to tips for using them in recipes after freezing.

An Overview on Freezing Sauerkraut

Sauerkraut is made by fermenting finely shredded cabbage with salt. This process not only gives sauerkraut its signature sour flavor, but also creates beneficial probiotics. These “good bacteria” provide a range of health benefits, from promoting gut health to boosting immunity.

The primary concern with freezing sauerkraut is that the extremely cold temperatures can kill off probiotics. So while sauerkraut can technically be frozen without spoiling, its nutritional value will decrease. For this reason, it’s best to avoid freezing sauerkraut if possible.

However, one study did find that probiotic levels in sauerkraut decreased more slowly when frozen compared to refrigerated. So if you do freeze sauerkraut, try to use it as soon as possible to preserve more probiotics. Thaw frozen sauerkraut in the fridge rather than at room temperature to further slow probiotic loss.

Freezing can also slightly soften sauerkraut’s normally crunchy texture. Its tangy flavor will remain intact, but may be somewhat muted.

Tips for Freezing Sauerkraut and Sausage

If you do need to freeze leftover sauerkraut and sausage, follow these tips for best results

• Cool completely before freezing: Let the sauerkraut and sausage cool to room temperature before transferring to the freezer. This prevents condensation inside the freezer bag that can lead to freezer burn.

• Portion into servings Divide into individual or family-sized portions before freezing, Thaw only what you need each time

• Use freezer bags: Place portions in freezer-safe bags, squeezing out excess air before sealing. This protects against freezer burn.

• Label and date: Note the contents and freeze date on bags so you know how long it’s been frozen. Consume within 2-3 months for best quality.

• Freeze sausage separately: For easier thawing and use, keep sauerkraut and sausage in separate bags.

• Add sausage as needed: Thaw and heat sauerkraut, then add thawed sausage shortly before serving. This prevents overcooking.

How to Thaw and Use Frozen Sauerkraut and Sausage

Thawing and reheating sauerkraut and sausage requires a little finesse to get an appetizing, food-safe result. Here are some serving tips:

• Let frozen sauerkraut thaw overnight in the fridge before use. Microwave until heated through, adding small amounts of liquid if dry.

• Thaw frozen sausage in the fridge before pan-frying, grilling, or sautéing until heated through, about 5 minutes. Cook to 165°F internal temperature.

• For recipes, thaw sauerkraut completely before adding to the dish. Account for slightly softened texture.

• Add thawed sausage at the end of cooking recipes, just until heated through to avoid overcooking.

• For sandwiches, reheat sauerkraut and sausage separately before assembling. This prevents a soggy sandwich.

• Boost flavor in thawed sauerkraut by adding caraway seeds, fennel, mustard seeds, or other seasonings.

Keeping Leftover Sauerkraut Fresher for Longer

To get the most out of your sauerkraut without freezing, follow these storage tips:

• Refrigerate unused portion: Transfer leftover sauerkraut from the opened jar to an airtight container. Refrigerate up to 6 months.

• Minimize air exposure: Limit air contact as much as possible to retain freshness and crunchy texture.

• Use quickly after opening: Enjoy within 1-2 months of opening for highest quality, flavor, and probiotics.

• Store jar upside down: Turn the intact, unopened jar upside down. This keeps the leaves submerged and crunchy. Refrigerate up to 6 months.

• Make adjustments as needed: Rinse overly salty sauerkraut before eating. Freshen up limp kraut by sprinkling with lemon juice or apple cider vinegar.

Delicious Ways to Use Up Leftover Sauerkraut

Don’t let leftover sauerkraut go to waste! Beyond eating it straight from the container, here are tasty ways to creatively use it up:

• Stir into scrambled eggs, omelets or frittatas

• Mix into potato, tuna, chicken or egg salad

• Pile on brats, hot dogs and sausages

• Make Reuben sandwiches

• Mix into coleslaw for extra tang

• Make Russian dressing for sandwiches or salads

• Add to tacos instead of plain cabbage

• Use as a topping for grilled chicken, pork and fish

• Mix into veggie dips for a probiotic boost

• Make sauerkraut balls

• Add to soups, stews and chilis

• Mix into stuffing or dressing

• Add to a breakfast hash with potatoes and sausage

• Make into a sauerkraut grilled cheese

With a little creativity, sauerkraut can add a tasty, gut-healthy punch to many meals. Avoid the freezer and use these suggestions to enjoy sauerkraut’s full benefits before it goes bad.

The Takeaway on Freezing Sauerkraut and Sausage

While sauerkraut and sausage can technically be frozen, it comes at the cost of losing some nutrition and quality. For best results, try to use up leftover sauerkraut within 1-2 months of opening and sausage within 3-4 days. With a few storage tricks and creative recipes, you can get the most out of fresh sauerkraut and sausage.

But if you do end up with more than you can eat, freezing in portions is an acceptable way to prevent waste. Just be sure to thaw and use the frozen sauerkraut and sausage as soon as possible. Follow proper freezing procedures and use our serving tips to get the tastiest results from your frozen leftovers.