German-style brats with sauerkraut are an easy, hearty dish - traditional comfort food at its best. With just two main ingredients, there's so much flavor packed in!
The first thing that comes to mind when thinking about German food? Probably brats and sauerkraut. Two classic German ingredients - honest, unpretentious, and full of flavor, perfect for a relaxed meal. We love bratwurst and sauerkraut in more complex dishes, too, but just the two together, and you've got everything you need.
Learn How to Cook Sauerkraut; this simple recipe is perfect for serving with bratwurst as well. Or learn How to Cook Frozen Sausages; any of the sausages mentioned there can be served on a bed of hot kraut. And if you like pork and kraut, try this delicious Slow Cooker Pork and Sauerkraut.
Ingredients: 8 + oil, salt & pepper | Prep Time: 10 minutes | Cook Time: 40 minutes | Servings: 4 | Difficulty: Easy
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Ways to combine bratwurst and sauerkraut
Cook the brats and sauerkraut separately - learn How to Cook Sauerkraut or make Bavarian sauerkraut and brown the Brats on the Stove, make Brats in the Oven, or Frozen Brats in the Air Fryer.
Then serve together with boiled or mashed potatoes, or stuff into hot dog or crusty Breakfast Bread Rolls (German-style Brรถtchen) with mustard. Some like ketchup, but I'm a mustard person.
Recipe ingredients
Sauerkraut: Either from a can, jar, bag, or fresh from a barrel at the butcher. For an authentic German taste, buy a can of German sauerkraut, as only this will ensure an authentic taste. Look for brands, like Mildessa/ Hengstenberg.
- You might find these products in larger supermarkets, maybe those with an Ethnic food section, or in German/European/Eastern European food stores.
- Eat more sauerkraut: Meatballs with Sauerkraut or Polish Sauerkraut Stew - Bigos.
Bratwurst: German pork sausages are hearty, spicy, comforting, and utterly delicious. Try this Bratwurst Soup, too; it contains some amazing meatballs made of bratwurst.
- Brats in Germany come in many shapes, sizes, and regional spice blends, and I've yet to find one I didn't like! You can use coarsely or finely ground sausages. For brats with sauerkraut, any brat works - or even other sausages like smoked, Polish kielbasa, Italian, or English varieties.
See the recipe card for full information on ingredients and quantities.
How to cook brats and sauerkraut?
- Step #1: Brown the sausages in a skillet large enough to hold the kraut as well later on. Just brown them on all sides; they should not be cooked through, as they will continue cooking with the cabbage and the rest of the ingredients. Remove from the skillet.
- Step #2: Sautรฉ the onion for about 3 minutes. Add the peeled and diced apple and saute for another 3 minutes. Sprinkle the sugar on top and let it caramelize for 1-2 minutes.
- Step #3: Add drained sauerkraut, spices, and beer (or another cooking liquid of choice). Cover and cook for 20 minutes, stirring occasionally.
- Step #4: Nestle the brats into the kraut, cover again, and continue cooking until the brats are cooked through (10-15 minutes).
- Step #5: Check to see if they are done with a meat thermometer; the internal temperature should be 160ยฐF/ 71ยฐC. Or cut one sausage in the middle; it should not be pink anymore.
What to do with leftover brats and kraut?
Refrigerate leftovers for 2-3 days. You can reheat them in the microwave or in a saucepan. Do it on low heat, stirring the cabbage occasionally and turning the sausages.
Freeze for up to 3 months. Defrost in the refrigerator or on the counter. Reheat thoroughly before serving.
Brats with Sauerkraut
Ingredients
- 4-8 bratwurst depending on size and appetite
- 1 can of sauerkraut about 1.8 lb/ 800 g, Note 1
- 1-2 tablespoons vegetable oil
- 1 medium onion
- 1 medium apple
- 1 teaspoon sugar
- 1 teaspoon caraway seeds
- 1-2 bay leaves
- 1 cup beer Note 2
- fine sea salt and ground black pepper
Instructions
- Brown sausages: Heat a skillet large enough to hold the sauerkraut as well. Add 1 tablespoon oil and brown the sausages on all sides; they should not be cooked through as they will continue cooking with the kraut.1-2 tablespoons vegetable oil + 4-8 bratwurst
- Chop: In the meantime, chop the onion finely, peel, and dice the apple.1 medium onion + 1 medium apple
- Saute: Remove the brats from the skillet. If there isn't enough sausage fat left in the skillet, add another 1 tablespoon olive oil. Next, add the onion and saute for about 3 minutes. Add the apple and saute for another 3 minutes.
- Caramelize: Sprinkle the sugar on top and let caramelize for 1-2 minutes.1 teaspoon sugar
- Combine: Add drained sauerkraut, caraway seeds, bay leaves, salt, and pepper. Stir in the beer or another cooking liquid of choice. 1 can of sauerkraut + 1 teaspoon caraway seeds + 1-2 bay leaves + 1 cup beer/ 250 ml + fine sea salt and ground black pepper
- Simmer sauerkraut: Cover and cook for 20 minutes, stirring occasionally.
- Cook: Nestle the brats into the cabbage, cover, and cook until the brats are done, about 10-15 minutes. Check with a meat thermometer (internal temperature160ยฐF/ 71ยฐC) or by cutting one sausage in the middle; it should not be pink anymore
Notes
- Sauerkraut: Either fresh (homemade or from the butchers), from a can, jar, or bag. Search for a German product for genuine taste and texture. I recommend Mildessa/Hengstenberg. (the Amazon affiliate link opens in a new tab).
- Sub beer with white wine, apple cider, chicken or beef stock, or apple juice.
Roland says
This is so good!
Adina says
Just like a German guy loves it!
Paula says
I may have missed this but what brand/type of beer should be used? Havenโt cooked with beer much so excited to this dish. Thank you
Adina says
Hi Paula. You can't do much wrong here. I normally use Pils, but a darker beer works fine too.
Karl Grosshans says
Please do not use canned sauerkraut. The metal taste from the can ruins the kraut. Make your own (simple) or buy it in jars!
Adina says
Hi Karl. The German canned sauerkraut I use is great, and I could never taste the metal. I suppose it differs from one brand to another.
BG says
If your saurkraut tastes metallic, that's likely because the can has lost it's seal. Check your expiry date, cans (and jars) have limited shelf life. Dented cans or loose lids on jars are also suspect. Use fresh ingredients and enjoy!!
I like to add extra onion and apple โ a match made in heaven with anything pork.
Gene says
Delicious, quick, and easy to make!