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Bratwurst with Sauerkraut

A cozy and simple dish featuring bratwurst sausages cooked with tangy sauerkraut and onions, perfect for a busy weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: German
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4–6 pieces bratwurst sausages Fresh, not pre-cooked gives the best texture and flavor.
  • 14–16 oz sauerkraut Drain slightly if very wet.
  • 1 large onion, sliced Red or yellow both work.
  • 1–2 tbsp olive oil For sautéing.
  • Salt and pepper To taste.

Method
 

Cooking
  1. Heat 1–2 tablespoons of olive oil in a skillet over medium heat until shimmering but not smoking.
  2. Add the sliced onions and sauté until translucent, about 5 minutes.
  3. Push the onions to the side and add the bratwursts to the skillet. Brown them on all sides, about 2–3 minutes per side.
  4. Once browned, reduce heat and add sauerkraut to the skillet. Mix gently with onions and nestle bratwursts back in.
  5. If sauerkraut looks dry, add a splash (1/4 cup) of water or beer.
  6. Cover and cook for about 10–15 minutes until bratwursts are cooked through.
  7. Season with salt and pepper to taste. Serve hot.

Notes

If sauerkraut is too tangy, rinse briefly to mellow it. Use low heat to avoid drying out bratwursts. Let bratwursts rest for a minute after browning.