Bratwurst and sauerkraut cooks with apples, onion, and Bavarian beer for an easy, cozy German-style dinner for Oktoberfest or any time. Make it in a skillet on the stove, it's ready in about an hour.
I love to make beer boiled bratwurst for game day, but this is more of a whole German dinner recipe with the side dish built right in.
And you know me, I never met a vinegary, sweet-sour combo that I didn't like, so this is right up my alley. I wanted to recreate the sauerkraut we ate in Germany, that was SO tender with just the right amount of tang, and tasted like it had been bubbling away for days (it probably had... )
I found that simmering the sauerkraut with the apples and onions for 30 minutes allowed it to soften, mellow, and sweeten, then adding the bratwurst and cooking it down even more gave it the melt-in-your-mouth texture I was looking for. It's as close to the German version as you can get within a reasonable (not days long!) amount of time.
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Bratwurst and sauerkraut ingredients
- Bratwurst: German sausages that are usually made of pork, bratwurst are generally pretty mild in flavor. This makes them easy to pair with the stronger flavors of the sauerkraut without competing with it.
- Store-bought sauerkraut: No need to worry about making this yourself! Look for it in the refrigerated section of your grocery store, my store keeps it near the pickles in the meat department.
- Apples: Use a sweet apple, we want it to contrast with the sourness of the kraut. Try Fuji, Gala, or Pink Lady.
- Onion: Yellow onion is best for a mild sweetness to complement the apples, red onion could work, too.
- Beer: This recipe is very Bavarian, so use a Bavarian beer that is light in color like a Weissbier (wheat beer) or Helles which is similar to a Pilsner. Don't use a dark beer, it's too heavy and could get bitter when cooked down.
- Caraway seeds: These are optional, I like to beef up the flavor of the sauerkraut with extra caraway. See how much is already in the kind that you're buying, you may not need it. And if you can find juniper seeds, that is a super-traditional German sauerkraut ingredient that you can add, but you'll only need about 3 or 4, don't overdo it.
*Ingredients with measurements are listed in the recipe card below.
How to cook bratwurst and sauerkraut
Step 1: Slice the apples and onions
Use a good chef's knife to cut the onions in half, then cut them into long thin slices. Cut the apple into thin half moons.
Step 2: Pan sear the bratwurst
Place a large deep skillet with a lid over medium-high heat, add 1 tablespoon of olive oil and the bratwurst and pan sear for 2-3 minutes on each side until browned, but not cooked through. Set aside on a plate.
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Step 3: Caramelize the onions
Reduce the heat to medium, add the onions and another tablespoon of olive oil, cook until caramelized and golden.
Step 4: Add the beer
Pour in the beer and stir to scrape up the browned bits on the bottom of the pan, simmer for about 1 minute.
Step 5: Add the sauerkraut and apples
Add the drained sauerkraut, apples and caraway seeds to the pan and bring to a simmer. Reduce heat to medium low, cover and cook for 20-30 minutes, stirring occasionally, until the apples are beginning to soften.
Step 6: Add bratwurst and cook down
Add the bratwurst and resting juices back into the pan. Cover and continue to cook for about 20 minutes until the apples are soft and the sausage is cooked through.
Expert tips
- Make sure the sauerkraut is well drained: Get as much liquid out of the sauerkraut as possible. You don't have to wring it out in a towel, but do be sure to push down on it in the colander. This will ensure it can take on the flavor of the beer, and it will be able to release more water, soften and mellow out in flavor as it cooks.
- You shouldn't have too much liquid when it's done: Even though you're covering the pan, most of the beer will evaporate and there shouldn't really be a liquidy sauce when it's finished cooking. If you do have a lot of liquid, cook uncovered for about 5 more minutes until it evaporates.
- Make it gluten-free: Swap the beer for chicken stock, water, gluten-free beer, hard cider, or apple cider.
What to serve alongside
Debra's Details: Easy, cozy, quick prep!
- Store-bought sauerkraut is a quick shortcut.
- Easy prep, just slice some onions and apples.
- Cooks on the stove in a skillet.
- Extra simmering time is the key for tender sauerkraut with the right balance of tanginess and mellow sweetness.
- Ready in about 1 hour.
- Satisfying, comforting German dinner for cooler weather.
- Dairy-free with easy gluten-free swaps.
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Recipe
Bratwurst and Sauerkraut with Apples, Onion, and Beer
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Ingredients
- 1 pound bratwurst
- 2 tablespoons olive oil (divided)
- 2 yellow onions
- 1 cup wheat beer (or pilsner)
- 2 pounds sauerkraut
- 1 large sweet apple (fuji, gala, honeycrisp, pink lady)
- 1-2 teaspoons caraway seeds (optional)
- pinch kosher salt
Instructions
- Drain the sauerkraut in a colander. Press down on it to get most of the liquid out. Let it sit in the colander to continue to drain while you prep the other ingredients. (See note.)
- Cut the onions in half, then cut them into long thin slices. Cut the apple into thin half moons.
- Place a large, deep skillet with a lid over medium-high heat, add 1 tablespoon of olive oil and the bratwurst. Pan sear the sausages for 2-3 minutes on each side until browned, but not cooked through. Set aside on a plate.
- Reduce the heat to medium, add 1 tablespoon of olive oil, the onions, and a pinch of salt. Cook, stirring occasionally, until caramelized and golden, about 8-10 minutes.
- Pour in the beer and stir to scrape up the browned bits on the bottom of the pan. Let it simmer for about 1 minute and evaporate slightly.
- Add the drained sauerkraut, apples, and caraway seeds to the pan and bring to a simmer. Reduce heat to medium-low, cover and cook for 20-30 minutes, stirring occasionally, until the apples are beginning to soften.
- Put the bratwurst and resting juices back into the pan. Cover and continue to cook for about 20 minutes until the apples are soft, most of the liquid has evaporated, and the sausage is cooked through. (See note.)
Notes
- Make sure the sauerkraut is well drained: Get as much liquid out of the sauerkraut as possible. You don't have to wring it out in a towel, but do be sure to push down on it in the colander. This will ensure it can take on the flavor of the beer, and it will be able to release more water, soften and mellow out in flavor as it cooks.
- You shouldn't have too much liquid when it's done: Even though you're covering the pan, most of the beer will evaporate and there shouldn't really be a liquidy sauce when it's finished cooking. If you do have a lot of liquid, cook uncovered for about 5 more minutes until it evaporates.
- Make it gluten-free: Swap the beer for chicken stock, water, gluten-free beer, hard cider, or apple cider.
- Storage, freezing, reheating: Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months. Thaw in the refrigerator and reheat in a covered skillet over medium-low heat until warmed through.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Linda says
Wow!
Amazing combination of flavors.
Debra says
Hi Linda,
Yes, the apples and beer add complexity to the sauerkraut that really transforms it! Thanks for being the best mother-in-law and cooking my recipes to share with your friends.
Debra