I don’t know if I’ve told you yet, but I’m obsessed with bratwurst. Every time I eat it, it doesn’t matter how often I eat it, I swear it’s the best thing I’ve ever tasted. I also love sauerkraut. So I don’t know why it took me so long to make this classic Bratwurst recipe with juicy bratwurst, tangy sauerkraut, sweet apples, and savory onions all simmered together in a flavorful broth. It’s absolute perfection. It’s really easy, and the leftovers are so good, so this bratwurst and sauerkraut recipe is an instant winner in my book.
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What is Bratwurst?
Bratwurst is a fresh, German-style sausage made with pork, and sometimes veal or beef. It’s incredibly juicy and flavorful, and tastes great whether cooked over an open grill, roasted in the oven, or cooked in a skillet.
In Germany, you’ll find several different types of bratwurst depending on the region, but in the U.S. you’ll usually either find regular bratwurst or beer bratwurst (or “beer brats” for short). Both types will work fine in this recipe.
You’ll find bratwurst in the fresh meat department of your grocery store, near Italian sausage. Johnsonville brats are pretty common in most major grocery stores, but I also enjoy ALDI’s store-brand bratwurst.
Ingredients for Bratwurst with Sauerkraut
Here’s what you’ll need to make this simple but classic bratwurst recipe:
- Onion and Garlic: These simple aromatics create a savory base that contrasts perfectly with the sweet flavor of the apple.
- Cooking Oil: A little cooking oil helps the onion and garlic sauté and soften without burning.
- Apple: A little bit of sweetness from an apple balances the acidity of the sauerkraut and gives this dish a cozy autumn flavor. Make sure to use a sweet apple, rather than a tart variety like Granny Smith.
- Bratwurst: The juicy and rich bratwurst create balance with the light and tangy flavor of the sauerkraut.
- Sauerkraut: A classic cabbage kraut adds bulk to this meal and helps keep the cost low while providing tons of flavor and belly-filling power.
- Seasoning: A simple mix of caraway seeds, paprika, and pepper add just enough flavor without overpowering the brats or kraut.
- Chicken Broth: Simmering the ingredients in chicken broth infuses even more flavor, gives the dish tons of depth, and provides just enough salt.
What Kind of Sauerkraut Should I Use?
I used a German-style sauerkraut purchased in a jar (ALDI’s Deutsche Küche brand) for this bratwurst recipe, but you could use fresh refrigerated sauerkraut as well. Flavored sauerkraut, like garlic or jalapeño, would also be really awesome in this dish. The only type of sauerkraut that I would suggest avoiding is red cabbage sauerkraut only because the color would likely bleed throughout and turn everything kind of blue-ish.
How to Serve Bratwurst and Sauerkraut
There are two main ways that I would serve bratwurst in sauerkraut. First, serve it up in toasted buns with a delicious grainy mustard, and maybe some German Potato Salad on the side. Second, on a plate with the sauerkraut as a bed and a side of either mashed potatoes or potato salad. And while you’re at it, grab a cold German Beer to go with the meal! :)
Bratwurst and Sauerkraut
Servings 5Ingredients
- 1 yellow onion ($0.28)
- 1 apple* ($0.41)
- 2 cloves garlic ($0.16)
- 1 Tbsp cooking oil ($0.04)
- 19 oz. bratwurst (5 links) ($3.49)
- 24 oz. sauerkraut ($1.69)
- 1/4 tsp caraway seeds (optional) ($0.02)
- 1/4 tsp paprika ($0.02)
- 1/4 tsp freshly cracked pepper ($0.02)
- 1 cup chicken broth ($0.13)
Instructions
- Slice the onion and the apple, and mince the garlic.
- Add the cooking oil to a large deep skillet or wide pot. Heat over medium. When the pan and oil are hot, add the bratwurst. Cook on each side until well browned (it does not need to be cooked through at this point). Remove the browned bratwurst to a clean plate.
- Add the sliced onions, apples, and garlic to the pan and sauté for about 5 minutes, or until the onions are soft.
- Drain the sauerkraut and add it to the skillet, along with the caraway seeds, paprika, pepper, and chicken broth. Stir to combine with the apples and onions. Nestle the browned bratwurst down into the sauerkraut.
- Place a lid on the pan and allow the broth to come up to a simmer. Lower the heat slightly and continue to simmer the bratwurst in the sauerkraut and broth for 20 minutes, or until the bratwurst is cooked through. Serve hot.
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Equipment
Notes
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How to Make Bratwurst and Sauerkraut – Step by Step Photos
Slice one yellow onion and one apple, and mince two cloves of garlic. Use a sweet variety apple, like Gala or Fuji.
Add a tablespoon of cooking oil to a deep skillet or wide pot and heat over medium. Once hot, add five links of bratwurst (about 19oz.) and cook on both sides until well browned. The bratwurst does not need to be cooked through at this point. Remove the sausage to a clean plate.
Add the onions, apples, and garlic to the skillet.
Sauté the onions, apples, and garlic over medium for about five minutes, or until the onions are soft.
Drain the sauerkraut and add it to the skillet along with ¼ tsp caraway seeds, ¼ tsp paprika, ¼ tsp pepper, and 1 cup chicken broth. Stir to combine and dissolve any browned bits off the bottom of the skillet.
Add the Bratwurst back to the skillet and nestle it down into the sauerkraut. Place a lid on the skillet and allow the broth to come to a simmer. Once simmering, lower the heat slightly and continue to simmer the bratwurst for about 20 minutes, or until it is cooked through.
Serve this bratwurst recipe hot with a bun or without, with some grainy mustard and a cold beer!
I made it with some local weisswurst, it was delicious
Apples how long do they simmer? Do you remove them from the skillet?
Step three instructs you to, “Add the sliced onions, apples, and garlic to the pan and sauté for about 5 minutes, or until the onions are soft.” Leave them in the skillet the whole time. :)
We had this for dinner tonight and it was soooo good. I doubled the recipe veggie-wise, and used 12 brats, as I was feeding me, hubby, my 8 year old and my 3 grown sons (my 5th son lives on his own and I sent him your recipe cuz it’s just that good!) I did have trouble browning my brats (the uncured Aldi’s brats), as the skins stuck in the pan. But it was still delicious! I followed the browning/sautéing veggies steps, but used a can of beer instead of chicken broth (mainly cuz it was what I had to hand, plus hubby loves his beer brats). Then I put everything in my crockpot on low for 3-4 hours. Absolutely delicious, my hubby and four sons demanded it go in our regular rotation. :) Thank you!!
Can I just pop this all in the crock pot?
You wouldn’t get any of the browning on the sausage, which does add to the flavor.
This is essentially our traditional Christmas Eve dinner!! But we put in breakfast sausage as well. When my MIL cooks it, she puts in pork chops or super thick cut ham. So tasty when served with potatoes and carrots.
This was a great recipe for a cold rainy night yesterday. I was in the mood for my mom’s pork chops and sauerkraut, but didn’t want to go to the store to buy chops. Fortuitously, you posted this recipe which is very similar except for the bratwurst/sausage change and her recipe calls for baking and hour instead of simmering 20 minutes. Continuing my habit of making your recipes without the required ingredients and still finding them delicious, I made this last night using some non-bratwurst sausages I had in the freezer. I served it with mashed potatoes. It really hit the spot.
I saw a Cook’s Country video recently where they were rating sauerkrauts. Apparently the canned/jarred versions are actually much better than the refrigerated versions. The latter require preservatives, while the canned/jarred versions are only cabbage and salt!
I loved this – but used half the amount of sauerkraut as no one else in the family will eat it.
I also used the instant pot on the sauté setting so I could safely do an exercise class while the mixture simmered.
I did use a little vinegar to give the meal a bit more zing.
What a great fall comfort dish! I have some brats in the freezer and all the other ingredients. Will make tonight! Thanks for another great meal
I made this with the same Aldi sauerkraut/brats and it was so good! I didn’t have caraway seeds but it was fine without. Loved it with mashed potatoes on the side. The brats got a little oil splattery so I put a lid on the pan, which didn’t affect browning and seemed to help them cook.
So, so good! I love the sweetness the apples bring to the tart kraut. I made this with mashed potatoes and topped my brats with whole grain mustard. Octoberfest for the win!
Yum!! Love the way the onion and apple soften the sauerkraut tang. I used low sodium chicken broth as both the sauerkraut and sausage contain lots of salt–pretty much my daily allowance in one fell swoop, but draining the sauerkraut well helps. I’ve even rinsed it in a colander in the past which along with removing more salt, makes it milder tasting–didn’t do that this time. We used those delicious brioche hot dog buns that, while not cheap, are way less costly at Aldi’s than other places–looks like that’s what you have in your picture, too.
Yep, those are the ALDI brioche buns! Good eye. :)
Just want to emphasize the idea or rinsing sauerkraut. It really mellows out the flavor and converts it from puckery sourness to sweet savoryness.
My German mother in law, let me in on the secret rinsing. She says American do it wrong by not rinsing the kraut. I agree that by rinsing, it allows a more savory dish and not sour.
This looks good! My maternal family is from Wisconsin, so to me brats are always braised with beer and onions, then grilled, and served with the onions and some nice mustard in a hot dog bun. May have to try this instead for some variety!
Try beer instead of the chicken broth. And if you are ever tempted to grill them, they love flaring up. Grill indirectly with hickory smoke. Amazing. (In Wisconsin, brats are a regular meal.)
I love me some Alpine/Mitteleuro cuisine! It is so underrated. It’s not easy for me to get hold of real sauerkrauts so maybe I could try with finely sliced cabbage and then add some vinegar and white wine during the cooking?
My mother used to do that. She added a good sized splash of cider vinegar but also a tablespoon or so of sugar. It wasn’t exactly the same as sauerkraut, but still very good.