Sausage cooked with Sauerkraut is traditionally eaten in Southern Germany and Austria during the colder months because it's a wholesome and hefty meal and because Sauerkraut is prepared from freshly shredded cabbage in autumn after the harvest. Large quantities of cabbage are preserved and turned into vitamin C enriched and fermented Sauerkraut. Most restaurants will serve it up as a seasonal special in September, October, November, December, January and February.