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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“Oh my word! I liked sauerkraut before but this makes me love it! This recipe mellows the sauerkraut and just makes it so….yummy! You have to try it to believe it.”
Cheri
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 find regular bratwurst or beer bratwurst (or “beer brats” for short).
In this recipe, I brown the brats, then simmer them with sauerkraut, apples, and onions in a savory broth until everything’s tender and full of flavor. The sweet apples and tangy kraut balance the richness of the sausage perfectly. It’s cozy, easy, and great for weeknights or chilly weekends! Pile it into bread rolls or serve mashed potatoes on the side, and you’re good to go. 🤤
Bratwurst and Sauerkraut
Servings 5 servingsIngredients
- 1 yellow onion ($0.70)
- 1 apple ($0.72*)
- 2 cloves garlic ($0.16)
- 1 Tbsp cooking oil ($0.04)
- 19 oz. bratwurst (5 links, $4.47**)
- 24 oz. sauerkraut ($1.87)
- ¼ tsp caraway seeds (optional, $0.02)
- ¼ tsp paprika ($0.02)
- ¼ tsp black pepper (freshly cracked, $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
- Deep Stainless Steel Skillet*
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Bratwurst and Sauerkraut Step-by-Step Photos
Prep the ingredients: Slice one yellow onion and one apple, and mince two cloves of garlic. Use a sweet variety of apple, like Gala or Fuji.
Brown the brats: Add a tablespoon of cooking oil to a deep skillet or wide pot and heat over medium heat. 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.
Combine the ingredients: 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.
Simmer: 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!
Recipe Tips & Suggestions!
- I use 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.
- Some readers have swapped the chicken broth for equal parts light beer in this recipe, and loved the result! It’s also a handy trick if you’re keeping things vegetarian, too. Just trade the brats for your favorite veggie alternative and swap the broth for any light beer you have on hand.
- Sauerkraut has a tangy bite, and while this recipe softens it a bit, the sourness still comes through. If you prefer a milder flavor, try rinsing and draining the kraut before using, or stir in a teaspoon of brown sugar while it simmers to further balance things out.
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 mashed potatoes. And while you’re at it, grab a cold German Beer to go with the meal! 😊
Storage & Reheating
Once cooled, store your leftovers in an airtight container in the fridge for up to 3-4 days. I like reheating everything in a skillet with a little chicken broth to loosen things up.
This recipe was easy to make and delicious. I’ve always liked sauerkraut but have never tried a recipe that adds ingredients to it like this. The apples and spices, chicken stock take it up a few levels, totally amazing recipe. I had a couple left over baked potatoes,I cut them into cubes and add them for the last 20 minutes,they took on the flavor,went really well with it.
My husband said he did not like sauerkraut. Well he does now! This recipe is so good!!
The best bratwurst and sauerkraut I’ve eaten! My husband loves it too!
This was easy to put together and quick to cook. It was a great tasting unique dish. Yum!
Didn’t have apples on hand so I used applesauce instead. Was delicious and so easy to make.
I love this so much! I’m vegetarian, so I used impossible bratwursts and beer instead of chicken broth. It makes the sauerkraut so delicious. Thank you!
So Good!! I made this last night. Such great flavors! I didn’t have chicken broth so I used beer. Delicious!! I’ll definitely make this again.
Yummy
I’m of German heritage and sausages are a core dish in German life. This dish was excellent and will make it again. Simple to make and tasty. The sauerkraut was very good with the spices which I had in the house fortunately. Wouldn’t change a thing….
A totally unique and tasty recipe! I love sauerkraut period but this recipe is so tasty and unique that it has quickly become my favorite side for bratwurst!
I can’t wait to try!
I like this. The sauerkraut is mellowed in a pleasant way. Left out caraway.
I will make it again. Unchanged.
Just love this recipe, highly recommend!
Oh my word! I liked sauerkraut before but this makes me love it! This recipe mellows the sauerkraut and just makes it so….yummy! You have to try it to believe it.
Wonderful preparation and ingredients for brats. Did not have good fresh brats, used Johnsonville precooked brats and did not have caraway seed, used fresh dill and fresh celery. Made as described and voila, superb. Will be made again after chasing down some fresh locally made brats and caraway seeds. Who’s got it better???? No body… Thanks for the recipe Beth.
Made this recipe New Year’s Day and my family loved it so I’m making it again this week. Easy and delicious. I added extra apple slices. Thanks.