German-style brats with sauerkraut are an easy, hearty dish; traditional comfort food at its best. There are just two main ingredients, but there is so much going on!
The first thing to come to mind when thinking about German food? Probably brats and sauerkraut. Two typical German products, honest, unpretentious, tasty food perfect for a relaxed meal. We love bratwurst and sauerkraut when combined with other ingredients as well, but simply combine those two, and there’s nothing more 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.
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Ways of combining bratwurst and sauerkraut
You can cook the two recipes separately. Make Bavarian sauerkraut, for instance, and cook some Brats on the Stove, Brats in the Oven, or Brats in the Air Fryer. Mix when serving. Serve with boiled or mashed potatoes.
Brown the sausages on the grill or on the stovetop. Place sauerkraut in a saucepan, add spices and some liquid, and nestle the sausages into the cabbage. Simmer until the sausages are cooked through.
Stuff some buns, either hot dog buns or some really good crusty rolls (preferably breakfast bread rolls, which are German-style Brötchen), with kraut (warm or at room temperature). Add a hot sausage and mustard (generously). Some people prefer ketchup (many kids), but I am 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. (the Amazon affiliate link opens in a new tab).
- 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 and Sauerkraut or Polish Sauerkraut Stew – Bigos.
Bratwurst:
- German pork sausages are hearty, spicy, comforting, and utterly delicious. They can be grilled, you can make brats in the oven, brats on the stove, air fried brats. And there are dozens of different ways of including them in recipes. Try this Bratwurst Soup, for instance; it contains some amazing meatballs made of bratwurst.
- Brats in Germany come in different shapes and sizes and are spiced differently depending on the region, but I have yet to find a sort I didn’t like—they are all amazing! You can get coarsely ground or finely ground ones.
- To make brats with sauerkraut, you can use any kind of brats you like. Or even other kinds of sausages, like smoked ones, Polish kielbasa, Italian or English sausages.
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: Saute 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 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 160°F/ 71°C. Or cut one sausage in the middle; it should not be pink anymore.
FAQs
Serve with boiled or mashed potatoes.
Or stuff into buns and serve with mustard.
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.
You can also freeze the food 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 temperature160°F/ 71°C) 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.
Paula says
I may have missed this but what brand/type of beer should be used? Haven’t 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 — a match made in heaven with anything pork.
Gene says
Delicious, quick, and easy to make!