Bratwurst and Sauerkraut Casserole
Savor the comforting flavors of Germany with this hearty Bratwurst and Sauerkraut Casserole, a dish that brings rustic charm to your dinner table. Made with juicy bratwurst sausages, tangy sauerkraut, tender russet potatoes, and a rich layer of melted Swiss cheese, this casserole is a perfect balance of savory and tangy notes. A hint of Dijon mustard, caraway seeds (optional), and a touch of brown sugar elevate the flavor profile, while the golden, bubbling cheesy topping adds an irresistible finishing touch. With only 15 minutes of prep time, this one-pan recipe is ideal for busy weeknights or cozy family gatherings. Serve this casserole with a side of crusty bread or a crisp green salad for a complete meal that’s sure to delight! Keywords: bratwurst recipe, sauerkraut casserole, German comfort food, hearty dinner ideas, bratwurst casserole.
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Recipe Information
Ingredients
- 4 pieces Bratwurst sausages
- 16 ounces Sauerkraut
- 3 large Russet potatoes
- 1 large Yellow onion
- 2 tablespoons Butter
- 1 cup Chicken broth
- 1 tablespoon Brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon Caraway seeds (optional)
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Shredded Swiss cheese
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C).
Bring a pot of salted water to a boil and peel the potatoes. Slice them into 1/4-inch thick rounds and parboil for 5-7 minutes until just tender. Drain and set aside.
Heat olive oil in a large skillet over medium heat. Add the bratwurst sausages and cook for 4-5 minutes per side until browned. Remove from the skillet and slice each sausage into 1-inch pieces. Set aside.
In the same skillet, melt the butter and add the diced onion. Cook for 3-4 minutes until translucent.
Stir in the sauerkraut, chicken broth, brown sugar, Dijon mustard, and caraway seeds (if using). Season with salt and black pepper. Simmer for 5-7 minutes, stirring occasionally.
Grease a 9x13-inch casserole dish with butter or cooking spray. Layer half of the potato slices on the bottom of the dish.
Spread half of the sauerkraut mixture over the potatoes, followed by half of the sliced bratwurst. Repeat the layering with the remaining potatoes, sauerkraut mixture, and bratwurst.
Sprinkle the shredded Swiss cheese evenly over the top of the casserole.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is golden and bubbling.
Let the casserole cool for 5 minutes before serving. Enjoy your Bratwurst and Sauerkraut Casserole!
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.9 g | 83% | |
| Saturated Fat | 27.1 g | 136% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 4262 mg | 185% | |
| Total Carbohydrate | 246.2 g | 90% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 33.9 g | ||
| Protein | 67.5 g | 135% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 1348 mg | 104% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 6347 mg | 135% | |
*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.
