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Autumn always brings me back to the warm, hearty flavors of traditional German dishes, and Bratwurst with Sauerkraut is at the top of that list. This combination is a perfect marriage of rich, savory sausage and tangy sauerkraut, creating a meal that’s both comforting and full of robust flavor. My first experience with this dish was at a fall festival, where the air was crisp and filled with the smell of grilled sausages. Since then, I’ve made it part of my own fall cooking tradition.

What makes this Bratwurst with Sauerkraut recipe stand out is the balance between the caramelized onions, simmering with the bratwurst, and the fermented tang of the sauerkraut.

The sauerkraut mellows as it cooks, picking up the sausage’s smoky essence while maintaining its bright acidity. Pair this with some crispy roasted potatoes, and you’ve got yourself a meal that’s as satisfying as it is simple to prepare.

This dish is also a great way to celebrate Oktoberfest at home or to warm up on a chilly weeknight. Give it a try and let me know if you add your twist!

This image shows the fully cooked bratwurst served alongside sautéed onions and apples, ready to be enjoyed.

Batwurst With Sauerkraut

Bratwurst with sauerkraut is a savory and tangy dish, featuring juicy, grilled sausages paired with fermented cabbage. The rich, smoky flavor of the bratwurst complements the zesty, slightly sour sauerkraut, creating a hearty and flavorful meal.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine German

Servings 5 people

Calories 440 kcal

Equipment

Sharp knife for slicing
Tongs
Large deep skillet or wide pot
Cutting Board

Ingredients

1 tbsp cooking oil
1 apple
1 yellow onion
1 cup chicken broth
¼ tsp freshly cracked pepper
¼ tsp caraway seeds
¼ tsp paprika
2 cloves garlic
19 oz batwurst
24 z sauerkraut

Instructions

Thinly slice the onion and apple, and finely mince the garlic.
Heat cooking oil in a large, deep skillet or wide pot over medium heat.
Once the oil is hot, add the bratwurst and cook until browned on all sides (it doesn’t need to be fully cooked yet).
Transfer the browned bratwurst to a plate.
In the same pan, sauté the onion, apple, and garlic for about 5 minutes, until the onions are soft.
Drain the sauerkraut and add it to the pan along with caraway seeds, paprika, pepper, and chicken broth.
Stir to combine the mixture.
Return the bratwurst to the skillet, nestling it into the sauerkraut mixture.
Cover the skillet and bring the broth to a simmer.
Reduce the heat slightly and let it simmer for 20 minutes, or until the bratwurst is fully cooked.