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Bratwurst with Sauerkraut

A comforting and hearty dish featuring bratwurst sausages served with tangy sauerkraut, perfect for cozy weeknight dinners or family meals.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 pieces bratwurst sausages pork, beef, or turkey
  • 1 tbsp olive oil or butter
  • 1 large yellow onion, thinly sliced
  • 1 piece apple, peeled and diced optional — adds brightness
  • 2 cloves garlic, minced
  • 3 cups sauerkraut drained and rinsed lightly if very salty
  • 1 cup beer (lager or pilsner) or low-sodium chicken/vegetable broth use non-alcoholic beer if preferred
  • 1 tbsp Dijon mustard plus extra for serving
  • 1 tsp caraway seeds optional — traditional
  • 1 tbsp brown sugar or honey optional — balances acidity
  • 1 piece bay leaf optional
  • Salt and freshly ground black pepper to taste
  • Fresh parsley for garnish optional
  • Mustard, rye bread, or buns for serving

Method
 

Preparation
  1. Pat the bratwurst dry. In a large skillet, heat 1 tbsp olive oil or butter over medium-high heat.
  2. Add the bratwurst and brown on all sides, about 8–10 minutes total. (Tip: don’t pierce the sausages — you want to keep the juices inside.)
  3. Remove the browned bratwurst to a plate and reduce heat to medium. Add sliced onion and apple to the skillet; sauté 5–7 minutes until softened and slightly caramelized.
  4. Stir in minced garlic and cook 30 seconds until fragrant.
Cooking
  1. Add sauerkraut, beer or broth, Dijon mustard, caraway seeds, brown sugar, and bay leaf. Stir to combine and scrape up any browned bits from the pan.
  2. Return the bratwurst to the skillet, nestling them into the sauerkraut mixture. Bring to a gentle simmer, cover, and cook 12–15 minutes until sausages are cooked through (internal temp 160°F/71°C for pork/beef, 165°F/74°C for poultry).
  3. Remove the lid, simmer 2–3 minutes more if you want the sauce to reduce a bit. Taste and season with salt and pepper. Discard the bay leaf.
  4. Let the sausages rest 3–5 minutes. Garnish with fresh parsley and serve with mustard, rye bread, roasted potatoes, or a low-carb side.
  5. Quick alternative: Grill the bratwurst until cooked and then warm them in a pot of sauerkraut for 8–10 minutes so they pick up the flavor.

Notes

Healthy swaps: Use turkey or chicken bratwurst for lower saturated fat. Choose lean, nitrate-free sausages or chicken-based bratwurst for a lighter option. For low-carb: skip the bun and serve over mashed cauliflower, roasted cabbage, or a simple green salad. Gluten-free: check sausage labels (some contain fillers), use gluten-free buns or serve with boiled potatoes or spaetzle substitutes. Vegan option: swap bratwurst for smoked vegan sausages (soy or pea protein) and use vegetable broth instead of beer — sauerkraut is typically vegan already.