Bratwurst and Sauerkraut with Apples

Bratwurst and Sauerkraut

This Bratwurst and Sauerkraut recipe starts with browned bratwurst, then finishes in a skillet with sauerkraut, apples, onions and caraway seeds. The apples soften as everything cooks, adding a little sweetness to balance the tangy sauerkraut.

It’s an easy one-skillet dinner that’s especially good once the weather starts to cool down. Serve the bratwurst straight from the pan with plenty of the warm sauerkraut, apples and onions spooned alongside.

Ingredients and Substitutions

You don’t need much to make bratwurst and sauerkraut. You’ll find the full ingredient list and measurements in the recipe card below.

• Bratwurst: Use fresh, uncooked bratwurst rather than fully cooked sausage. Pork bratwurst is my first choice.
• Sauerkraut: Drain the sauerkraut before adding it to the skillet, but don’t rinse it. You want to keep that tangy sauerkraut flavor.
• Apples: Use a firm apple such as Granny Smith, Pink Lady or Honeycrisp so it holds up well as the bratwurst and sauerkraut cook.
• Onion: Yellow onion works well here and becomes soft and savory as it cooks with the apple.
• Caraway Seeds: Lightly crush the seeds before adding them to bring out more flavor. Caraway is especially good with sauerkraut and pork.
• Brown Sugar: Balances out the tangy sauerkraut and works really well with the apples and onions.
• Chicken Broth: Adds enough liquid for the bratwurst to finish cooking without drying out the sauerkraut.

Best Apples for Bratwurst and Sauerkraut

Choose the apple based on how sweet or tart you want the finished dish. Granny Smith adds more tartness, while Pink Lady and Honeycrisp give the sauerkraut a slightly sweeter balance.

• Granny Smith: Tart and less sweet, which works well if you want the sauerkraut to stay more savory.
• Pink Lady: A good balance of sweet and tart.
• Honeycrisp: A little sweeter and a good choice if you want to mellow the sauerkraut slightly.
• Braeburn: Sweet-tart with a flavor that works particularly well with pork.

How to Make Bratwurst and Sauerkraut

This stovetop bratwurst and sauerkraut comes together in one skillet. Brown the bratwurst first, sauté the onion and apple, then add the sauerkraut and let everything gently simmer together.

1. Brown the Bratwurst

Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the bratwurst and cook until well browned on all sides, then transfer them to a clean plate. They don’t need to be completely cooked through yet.

2. Cook the Onion and Apple

Reduce the heat to medium-low and melt the butter in the skillet. Add the sliced onion and apple and sauté for about 5 minutes, or until the onion begins to soften.

3. Add the Garlic, Brown Sugar and Caraway Seeds

Add the brown sugar, minced garlic and caraway seeds and cook for about 30 seconds, stirring constantly.

4. Add the Sauerkraut

Add the drained sauerkraut, black pepper and chicken broth. Stir everything together, scraping up any browned bits from the bottom of the skillet.

5. Finish the Bratwurst

Nestle the browned bratwurst into the sauerkraut mixture. Cover the skillet and bring the broth to a gentle simmer. Reduce the heat slightly and cook for about 20 minutes, turning the bratwurst occasionally, until they are cooked through.

Fresh pork bratwurst should reach an internal temperature of 160°F (71°C). Serve the bratwurst hot with plenty of the sauerkraut, apples and onions.

Can You Add Beer?

Yes. You can replace some of the chicken broth with a malty German beer such as Märzen, Oktoberfest lager, dunkel or Vienna lager. I wouldn’t replace all of the broth, though. In this recipe, the sauerkraut and apples should stay front and center.

If you want beer to be the main cooking liquid, make my Bratwurst in Beer and Onions instead.

Recipe Tips

• Don’t pierce the bratwurst. Leave the casings intact so the juices stay inside the sausage.
• Drain, don’t rinse. I usually just drain the sauerkraut so it keeps its tang. If yours is especially strong or salty, give it a quick rinse first.
• Watch the salt. Bratwurst, sauerkraut and chicken broth can all contain plenty of sodium, so taste before adding any additional salt.
• Use a deep skillet. A large, wide skillet gives the bratwurst enough room to brown while still holding all 24 ounces of sauerkraut comfortably.

What to Serve With Bratwurst and Sauerkraut

This is already a pretty complete skillet dinner, so I keep the sides simple. My German Potato Pancakes are a good choice, as are mashed potatoes, German Potato Salad, crusty bread or pretzels with German mustard.

For a bigger Oktoberfest spread, add my German Schnitzel. Or go with Jägerschnitzel topped with Mushroom Gravy.

When the weather turns colder, my German Mulled Wine is another good one to add to the menu.

Storing and Reheating

Store leftover bratwurst and the sauerkraut mixture together in an airtight container in the refrigerator for up to 3–4 days.

Reheat everything together in a covered skillet over medium-low heat. Add a small splash of chicken broth if the sauerkraut looks dry and heat gently until the bratwurst are hot throughout.

You can microwave individual portions, but reheating everything together in a skillet does a better job of keeping the bratwurst juicy without drying out the sauerkraut.