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brats with sauerkraut, one sausage sliced, close up on a plate.
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4.62 from 18 votes

Brats with Sauerkraut

The German-style brats with sauerkraut are traditional comfort food at its best. Only two main ingredients, but so much pleasure!
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: German Main Course
Cuisine: German
Servings: 4 servings
Calories: 420kcal
Author: Adina

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
US - EU

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

Video

Notes

  1. 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).
  2. Sub beer with white wine, apple cider, chicken or beef stock, or apple juice.

Nutrition

Serving: 1brat with ¼ of the sauerkraut | Calories: 420kcal | Carbohydrates: 24g | Protein: 14g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Cholesterol: 63mg | Sodium: 2309mg | Fiber: 8g | Sugar: 10g