Bratwurst and Sauerkraut: A Hearty German Classic for Your Table

Imagine the sizzle of bratwurst sausages in a pan, their aroma blending perfectly with the tangy, comforting scent of sauerkraut simmering on the stove. A plate of Bratwurst and Sauerkraut is more than just a meal—it’s a celebration of rich German flavors that have been loved for generations. Whether you’re enjoying Oktoberfest at home or craving a hearty dinner, this dish promises a satisfying and delicious experience.

Let’s dive into everything you need to know to create this iconic recipe in your own kitchen!

What is Bratwurst and Sauerkraut?

Bratwurst and Sauerkraut is a traditional German dish featuring juicy bratwurst sausages paired with tangy sauerkraut. Often cooked together with onions, apples, and a touch of sweetness, the dish perfectly balances savory, sour, and sweet flavors. It’s a one-pan wonder that’s as simple to make as it is satisfying.

This dish is a staple at German celebrations, from family dinners to beer gardens and Oktoberfest festivities. Whether served on its own, with mashed potatoes, or alongside a slice of dark rye bread, this combination always feels like a feast

Why You’ll Love This Recipe

• Simple Ingredients: No hard-to-find items—just pantry staples and fresh ingredients.
• Quick and Easy: Ready in under an hour with minimal cleanup.
• Rich in Flavor: The combination of bratwurst, sauerkraut, and caramelized onions creates a flavor explosion.
• Customizable: You can adapt this dish to suit your tastes or dietary preferences.
• Perfect for Any Occasion: A great choice for weeknight dinners or festive gatherings.

Ingredients for Bratwurst and Sauerkraut

Ingredient	Quantity	Notes
Bratwurst sausages	6	Traditional pork bratwurst works best.
Butter	1 tablespoon	For cooking the onions.
Olive oil	1 tablespoon	Helps brown the bratwurst.
Yellow onion	1, thinly sliced	Adds sweetness and depth of flavor.
Apple	1 large, cored and sliced	A sweet-tart variety like Granny Smith is ideal.
Garlic	3 cloves, minced	Adds aromatic depth.
Sauerkraut	15 ounces (1 can)	Well-drained, or use 2 cups homemade.
Granulated sugar	1 tablespoon	Brown sugar can be substituted for a deeper flavor.
Salt	½ teaspoon	Plus more to taste.

Step-by-Step Instructions for Bratwurst and Sauerkraut

1. Prepare Your Ingredients

• Thinly slice the onion, core and slice the apple, and mince the garlic.
• Drain the sauerkraut well to remove excess liquid. If you’re using homemade sauerkraut, give it a quick rinse if it’s particularly salty.

2. Brown the Bratwurst

• Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
• Add the bratwurst and brown them on all sides, about 2–3 minutes per side. You don’t need to cook them through at this stage—they’ll finish cooking later. Remove the bratwurst and set them aside.

3. Sauté the Onions and Apples

• In the same skillet, melt 1 tablespoon of butter over medium heat.
• Add the sliced onions and cook for 4–5 minutes until softened and lightly caramelized.
• Stir in the apple slices and cook for an additional 3 minutes, allowing them to soften slightly.

4. Add the Garlic and Sauerkraut

• Add the minced garlic to the skillet and cook for 30 seconds until fragrant.
• Stir in the drained sauerkraut, ensuring it’s evenly distributed with the onions and apples.

5. Sweeten and Season

• Sprinkle the sugar and salt over the sauerkraut mixture. Stir well to combine.

6. Simmer with the Bratwurst

• Nestle the browned bratwurst into the sauerkraut mixture. Reduce the heat to low and cover the skillet.
• Let everything simmer together for 15–20 minutes, or until the bratwurst is fully cooked (internal temperature of 160°F/71°C) and the flavors have melded. Stir occasionally to prevent sticking.

7. Taste and Adjust

• Before serving, taste the sauerkraut mixture and adjust the seasoning with additional salt or sugar if needed.

8. Serve and Enjoy

• Serve the bratwurst and sauerkraut hot, straight from the skillet. Pair with mashed potatoes, rye bread, or a cold beer for a complete meal.

Tips for Success

• Choose the Right Bratwurst: Opt for high-quality pork bratwurst for the most authentic flavor. You can also use chicken or vegetarian bratwurst as an alternative.
• Drain the Sauerkraut: Excess liquid can make the dish too watery, so be sure to drain it well before cooking.
• Use a Sweet-Tart Apple: Varieties like Granny Smith or Honeycrisp add a nice balance to the tangy sauerkraut.
• Don’t Overcrowd the Pan: Browning the bratwurst in batches helps achieve an even, golden crust.
• Customize the Seasoning: Add a pinch of caraway seeds or a splash of apple cider vinegar for extra flavor.

Serving Suggestions for Bratwurst and Sauerkraut

• Side Dishes: Pair with creamy mashed potatoes, buttered spaetzle, or a crisp green salad.
• Bread: Serve with slices of crusty rye bread or pretzels to soak up the sauerkraut juices.
• Condiments: Add a dollop of whole-grain mustard or horseradish on the side for extra zing.
• Drinks: A cold German lager, wheat beer, or sparkling apple cider complements the dish beautifully.

Variations You’ll Love

• Vegetarian Option: Use plant-based sausages and vegan butter for a meat-free version.
• Spicy Kick: Add a pinch of red pepper flakes or sliced chili peppers to the sauerkraut mixture.
• Cider-Braised Bratwurst: Substitute half of the cooking liquid with apple cider for a sweet, tangy twist.
• Oktoberfest Style: Serve with a side of Bavarian potato salad and a pretzel for a festive feast.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	~350
Protein	15g
Carbohydrates	10g
Fat	28g
Fiber	2g

FAQ Section

1. Can I make this dish ahead of time?
Yes! You can prepare the sauerkraut mixture and cook the bratwurst ahead of time. Store them separately in airtight containers in the refrigerator and reheat before serving.

2. Can I use fresh sauerkraut instead of canned?
Absolutely! Homemade or freshly fermented sauerkraut will give the dish an even more authentic flavor.

3. Can I freeze leftovers?
Yes, you can freeze the bratwurst and sauerkraut in an airtight container for up to 2 months. Thaw in the refrigerator and reheat gently on the stovetop.

4. What if I don’t like sauerkraut?
If sauerkraut isn’t your favorite, try substituting it with shredded cabbage cooked with a splash of apple cider vinegar for a similar flavor profile.

5. Can I use a different type of sausage?
Of course! Kielbasa, Italian sausage, or even chicken sausage can be used as a substitute for bratwurst.

6. How do I know when the bratwurst is fully cooked?
Use a meat thermometer to check the internal temperature of the bratwurst—it should read 160°F (71°C) when fully cooked.

Why Bratwurst and Sauerkraut Works

This dish is the perfect combination of hearty, savory, and tangy flavors. The caramelized onions and apples add a touch of sweetness that balances the tanginess of the sauerkraut, while the bratwurst provides a juicy, satisfying protein. It’s a simple, rustic meal that’s comforting, flavorful, and endlessly versatile.

Conclusion: Bring Germany to Your Table

With this Bratwurst and Sauerkraut recipe, you can bring the rich, authentic flavors of Germany to your kitchen. It’s an easy, satisfying dish that’s perfect for family dinners, Oktoberfest celebrations, or anytime you’re craving hearty comfort food.