Bratwurst and Sauerkraut with Apples, Onion, and Beer

Bratwurst, sauerkraut, apples and onion in a black skillet, two glasses of beer and two gold forks are on the right.

Bratwurst and Sauerkraut with Apples, Onion, and Beer

Course: dinner, Main Course, Main Dish

Cuisine: german

Diet: Low Lactose

Keyword: beer bratwurst and sauerkraut, brats with sauerkraut, bratwurst and sauerkraut, bratwurst with apples onion and sauerkraut, bratwurst with sauerkraut, german bratwurst recipe, german sausage and sauerkraut

Prep Time: 5

Cook Time: 1 5

Total Time: 1 10

Servings:

Calories: 555kcal

Bratwurst and sauerkraut cooks with apples, onion, and beer for an easy, German-style dinner for Oktoberfest or any time. Made in a skillet on the stove, ready in an hour.

Print Recipe

US Customary - Metric

Equipment

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.

This post contains affiliate links and paid links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy.

Nutrition