Bratwurst with Sauerkraut

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A classic German pub-style dish of pan-browned bratwurst nestled into tender, sweet-sour braised sauerkraut with apple and caraway. It's hearty, simple, and ready in under 40 minutes for an easy weeknight dinner or a casual Oktoberfest spread.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 34 gFat
• 12 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 8 gSugar
• 24 gProtein
• 1480 mgSodium
• 540 mgPotassium
• 85 mgCalcium
• 3 mgIron
• 18 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the Bratwurst and Skillet

• 4 fresh uncooked bratwurst sausages (about 1.25 lb / 570 g total)
• 1 tablespoon neutral oil (such as canola or sunflower)
• 1 tablespoon unsalted butter
• 1 medium yellow onion, halved and thinly sliced
• 1 small tart apple (such as Granny Smith), peeled, cored, and diced

For the Braised Sauerkraut

• 1 (16 oz / 450 g) jar or bag sauerkraut, drained and lightly rinsed if very sour
• 1/2 cup low-sodium chicken broth or dry German lager beer
• 1 teaspoon caraway seeds
• 1 teaspoon whole juniper berries (optional)
• 2 teaspoons light brown sugar
• 1/2 teaspoon freshly ground black pepper
• 1 bay leaf

For Serving

• Coarse German mustard, for serving
• Soft pretzel rolls or boiled potatoes, for serving
• Chopped fresh parsley, for garnish

Directions

1. Pat the bratwurst dry with paper towels. Heat the oil and butter in a large 12-inch skillet over medium heat until the butter foams and the oil shimmers.
2. Add the bratwurst to the pan in a single layer and brown on all sides, turning every 2-3 minutes, for about 8-10 minutes total. Transfer the browned sausages to a plate; they will finish cooking later.
3. Pour off all but about 1 tablespoon of fat from the skillet. Add the sliced onion and diced apple and cook over medium heat, stirring often, until softened and lightly golden, about 5 minutes.
4. Stir in the caraway seeds and juniper berries and toast until fragrant, about 30 seconds. Add the drained sauerkraut, broth or beer, brown sugar, pepper, and bay leaf, stirring to combine.
5. Nestle the browned bratwurst into the sauerkraut, bring the liquid to a gentle simmer, cover, and cook over low heat for 12-15 minutes, or until the sausages are cooked through (internal temperature of 160°F / 71°C) and the sauerkraut is silky and tender.
6. Uncover, increase the heat to medium-high, and simmer for 2-3 minutes to reduce any remaining liquid and let the flavors concentrate. Remove and discard the bay leaf.
7. Transfer the bratwurst to serving plates, spoon the sauerkraut alongside, and garnish with chopped parsley. Serve immediately with coarse mustard and pretzel rolls or boiled potatoes.

Cook’s Notes

• Do not prick the bratwurst before cooking; keeping the casing intact locks in the juices and gives a snappier bite.
• For an Oktoberfest-style finish, use a good German pilsner or lager in place of the chicken broth; it adds malty depth and subtle bitterness that balances the sauerkraut.
• Rinse the sauerkraut briefly if you prefer a milder, less tangy flavor; skip the rinse for a sharper, more traditional sour taste.
• A small splash of apple cider vinegar stirred in at the end can brighten the dish if the sauerkraut tastes flat after simmering.
• Leftovers keep well refrigerated for up to 3 days; reheat gently in a covered skillet with a splash of broth to prevent the sausages from drying out.

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