bratwurst and sauerkraut recipe

Written ByJenny Smyth Posted on
bratwurst and sauerkraut recipe
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The Best bratwurst and sauerkraut recipe

I’m so excited to share this classic German recipe with you – Bratwurst and Sauerkraut. This hearty dish is a staple in many European countries, particularly in Germany, Austria, and Switzerland. The combination of juicy bratwurst sausages, tangy sauerkraut, and a hint of caraway seeds is absolutely divine.

My family loves it when I make this recipe for a quick weeknight dinner or for a special occasion like Oktoberfest. The best part? It’s incredibly easy to make and can be adapted to suit various tastes and dietary needs.

I’ve experimented with different types of bratwurst, from classic pork to more adventurous options like venison or beef. Each time, the result is a flavorful and satisfying meal that never fails to impress. So grab some sauerkraut, bratwurst, and caraway seeds – let’s get cooking!

My kids adore helping me prepare the ingredients, from grating the carrots for the sauerkraut to browning the bratwurst in a pan. This recipe is perfect for busy families who crave home-cooked meals without the fuss. I’ve even started using this dish as a base for creative variations – like adding diced potatoes or bell peppers for added texture.

It’s amazing how something so simple can be transformed into a new favorite dish with just a few tweaks. As we all know, mealtime can be chaotic at times, but with this recipe on hand, you’ll never have to worry about what to serve again.

Bratwurst and Sauerkraut

Bratwurst and Sauerkraut

4.8 from 860 votes

This classic German dish combines juicy bratwurst sausages with tangy sauerkraut for a hearty and satisfying meal. The sausages are browned and then simmered with sauerkraut, apples, and onions to create a flavorful one-pot dinner.

Prep Time10 mins
Cook Time30 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Bratwurst and Sauerkraut

4 fresh bratwurst sausages (about 1 lb)
1 tbsp vegetable oil
1 large onion, thinly sliced
1 apple, peeled, cored, and thinly sliced
1 (16 oz) jar sauerkraut, drained and rinsed
1/2 cup chicken broth
1 tsp caraway seeds
1/2 tsp black pepper
1 tbsp brown sugar (optional)

👨‍🍳Directions

1Heat 1 tablespoon of vegetable oil in a large skillet or Dutch oven over medium-high heat.
2Once the oil shimmers, add the bratwurst sausages and cook for 4 to 5 minutes, turning occasionally, until they are browned on all sides.
3Remove the sausages to a plate and set aside.
4Reduce the heat to medium and add the sliced onion and apple to the skillet.
5Cook for 3 to 4 minutes, stirring frequently, until the onion becomes translucent and the apple softens slightly.
6Stir in the drained sauerkraut, chicken broth, caraway seeds, black pepper, and brown sugar if using, mixing well to combine.
7Return the browned bratwurst to the skillet, nestling them into the sauerkraut mixture.
8Bring the liquid to a simmer over medium heat, then cover the skillet with a lid.
9Reduce the heat to low and cook for 15 to 20 minutes, until the sausages are cooked through and reach an internal temperature of 160°F on an instant-read thermometer.
10Remove the lid and let the mixture simmer for an additional 2 to 3 minutes to thicken the juices slightly.
11Taste and adjust seasoning with salt or pepper if needed.
12Serve the bratwurst and sauerkraut hot, with mustard and crusty bread on the side.

🔧Equipment

Large skillet or Dutch oven with lid
Tongs
Cutting board
Knife
Measuring spoons
Measuring cup

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 28g💛Saturated Fat: 9g❤️Cholesterol: 70mg🧂Sodium: 1200mg🌾Total Carbs: 25g🥦Dietary Fiber: 5g🍬Sugars: 10g🥩Protein: 22g

📝Notes

For a milder flavor, rinse the sauerkraut thoroughly before cooking. You can substitute apple cider for the chicken broth for a sweeter taste. If using pre-cooked bratwurst, reduce the simmering time to 10 minutes.

Watch Video Of How Bratwurst and Sauerkraut Works

This Bratwurst and Sauerkraut recipe is always a hit with my family – they love helping me prepare it and devouring the finished product!

For added convenience, consider making individual portions in muffin tins or ramekins before baking – these adorable servings are perfect for parties or potlucks.

If you’re looking for ways to repurpose leftover Bratwurst and Sauerkraut, try turning it into Bratwurst tacos by serving it in crispy taco shells with shredded cheese and sour cream.

❓ Frequently Asked Questions About Bratwurst and Sauerkraut

Q: What type of bratwurst sausage should I use?

In this recipe, you can use any type of bratwurst sausage you prefer – traditional pork or more adventurous options like venison or beef work beautifully.

Q: Can I substitute the sauerkraut with other fermented cabbage products?

While traditional sauerkraut is ideal, you can also use other fermented cabbage products like kimchi or Korean-style fermented cabbage.

Q: How long does it take to cook the bratwurst?

The cooking time will depend on the type of bratwurst sausage you’re using – typically 10-15 minutes over medium heat should be sufficient.

Q: Can I store leftover Bratwurst and Sauerkraut in the fridge?

Avoid storing leftover Bratwurst and Sauerkraut in the fridge as it may lose its flavor and texture.

Q: What are some good side dishes to serve with Bratwurst and Sauerkraut?

Serve with boiled potatoes, roasted vegetables, or a side salad for a well-rounded meal.

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