Bratwurst and Sauerkraut
Transport your taste buds straight to Germany with this hearty and flavorful Bratwurst and Sauerkraut recipe. This one-pot wonder combines juicy bratwurst sausages with tangy sauerkraut, sweet caramelized onions, and a hint of apple for a perfect balance of savory and sweet flavors. Enhanced with caraway seeds, garlic, and a splash of beer (or chicken stock), this dish is simmered to perfection, creating a deeply comforting, Oktoberfest-inspired meal. Serve it hot with crusty bread, mashed potatoes, or bold German mustard for an authentic culinary experience. Whether you're hosting a festive gathering or simply craving classic German fare, this recipe is a surefire crowd-pleaser that's easy to prepare and packed with bold flavors. Perfect for weeknight dinners or special occasions alike!
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Recipe Information
Ingredients
- 6 Bratwurst sausages
- 4 cups Sauerkraut
- 1 large Yellow onion
- 2 cloves Garlic
- 2 tablespoons Butter
- 1 medium Apple
- 1 teaspoon Caraway seeds
- 1 tablespoon Brown sugar
- 1 tablespoon Yellow mustard
- 1 cup Beer (light lager or ale) or chicken stock
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Thinly slice the yellow onion and mince the garlic. Core and dice the apple into small pieces.
In a large skillet or Dutch oven, melt the butter over medium heat.
Add the sliced onion and sauté for about 5 minutes until softened and translucent.
Stir in the minced garlic, cooking for an additional 1 minute until fragrant.
Add the diced apple, sauerkraut, caraway seeds, brown sugar, yellow mustard, salt, and black pepper. Stir to combine.
Pour in the beer or chicken stock, gently mixing to ensure even distribution of liquids and seasonings.
Nestle the bratwurst sausages into the sauerkraut mixture, ensuring they are partially submerged.
Cover the skillet or Dutch oven with a lid and reduce the heat to low. Simmer for 25-30 minutes, flipping the sausages halfway through, until the sausages are cooked through and the flavors have melded.
Remove the lid and increase the heat to medium-high. Cook for an additional 5 minutes to slightly caramelize the edges of the sausages and reduce some of the liquid.
Taste the sauerkraut and adjust seasoning if necessary, adding more salt or pepper to your preference.
Garnish with freshly chopped parsley if desired, and serve the bratwurst and sauerkraut hot with crusty bread, mashed potatoes, or a side of German mustard.
Nutrition Facts
Calories |
2429 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.0 g | 245% | |
| Saturated Fat | 73.5 g | 368% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 9513 mg | 414% | |
| Total Carbohydrate | 95.8 g | 35% | |
| Dietary Fiber | 23.6 g | 84% | |
| Total Sugars | 50.4 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 336 mg | 26% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2710 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
