Bratwurst and sauerkraut is one of those meals I turn to when I want something filling, steady, and low-effort. It’s the kind of dish that quietly takes over the stove and makes the whole kitchen smell like dinner’s really happening. Between the browned sausage, soft onions, and tangy sauerkraut, you get a lot of payoff from a short ingredient list.
I like this recipe because it doesn’t ask for much: one pan, a few basic fridge items, and about 45 minutes. The apple adds just enough sweetness to balance the sauerkraut, and the broth turns everything into a rich, cozy skillet meal. It works on weeknights, but it’s also a solid option when you’re feeding a few people and don’t want to fuss with multiple dishes. If you’re new to cooking brats this way, this method is very forgiving and hard to mess up if you follow the steps.
Bratwurst And Sauerkraut: A Must-Try
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What Goes In
- 1 yellow onion, sliced
- 1 apple, sliced
- 2 cloves garlic, minced
- 1 Tbsp cooking oil
- 19 oz bratwurst (5 links)
- 24 oz sauerkraut, drained
- 1/4 tsp caraway seeds (optional)
- 1/4 tsp paprika
- 1/4 tsp freshly cracked black pepper
- 1 cup chicken broth
Steps to Savor
- Prep the ingredients. Peel and slice the onion into thin strips. Core the apple and slice it thinly (no need to peel unless you prefer it). Mince the garlic. Have the sauerkraut drained and the broth measured so everything is ready to go once the pan is hot.
- Brown the bratwurst. Add the cooking oil to a large deep skillet or wide pot and set it over medium heat. When the oil is hot and shimmering, add the bratwurst links. Cook, turning occasionally, until all sides are well browned. They don’t need to be cooked through yet; you’re just building color and flavor. Transfer the browned brats to a clean plate.
- Sauté the onions, apples, and garlic. In the same pan, add the sliced onions, apples, and minced garlic. Stir to coat them in the remaining fat. Cook over medium heat for about 5 minutes, or until the onions soften and turn translucent and the apples start to break down slightly. Scrape up any browned bits from the bottom of the pan as they loosen; that’s flavor.
- Combine with sauerkraut and seasoning. Add the drained sauerkraut to the skillet along with the caraway seeds (if using), paprika, and black pepper. Pour in the chicken broth. Stir well so the sauerkraut, onions, and apples are evenly mixed. The mixture should look fairly loose and moist at this point, not dry.
- Nestle the bratwurst back in. Place the browned bratwurst links into the sauerkraut mixture, tucking them down so they’re mostly surrounded by the liquid and veg. This helps them cook evenly and soak up flavor rather than just steaming on top.
- Simmer until cooked through. Cover the pan with a lid and let the liquid come up to a gentle simmer. Once simmering, slightly lower the heat to maintain a steady but not aggressive bubble. Cook for about 20 minutes, or until the bratwurst are fully cooked through. They should reach 160°F internally and feel firm when pressed. If the pan ever looks too dry, add a splash of broth or water.
- Rest briefly and serve. Turn off the heat and let the bratwurst sit in the sauerkraut for 3–5 minutes. This short rest helps the juices redistribute. Serve the brats over a generous bed of sauerkraut, spooning some of the onions, apples, and broth over the top. Enjoy hot.
Best Brats for This Recipe
For this bratwurst and sauerkraut skillet, you’ll get the best results using uncooked, fresh bratwurst rather than pre-cooked or smoked varieties. Fresh brats release flavorful juices while they brown and simmer, which enriches the broth and sauerkraut. Look for German-style bratwurst with a moderate fat content; lean sausages tend to dry out during the 20-minute simmer. If you’re buying from a meat counter, ask for plain or mildly seasoned pork brats, not ones heavily loaded with cheese or extra flavors that might clash with the sauerkraut and apple. If all you can find are fully cooked brats, reduce the simmering time to about 10 minutes and focus on just heating them through while letting the sauerkraut mixture cook a bit longer on its own.
Serving Ideas and Sides
This dish is very flexible on the table. The simplest route is to serve each brat over a scoop of sauerkraut with boiled or mashed potatoes on the side to soak up the broth. Crusty bread or rolls also work well if you want something quicker and budget-friendly. If you like a more “pub-style” feel, tuck the bratwurst into toasted buns and pile the sauerkraut mixture on top, then add mustard. For a fuller plate, add a basic green salad, steamed green beans, or roasted carrots to cut through the richness. Leftovers reheat well in a skillet over low heat with a splash of broth or water, so it’s worth making the full batch even for a smaller household.
Frequent Asked Questions:
Can I make this bratwurst and sauerkraut ahead of time?
Yes, this recipe actually holds up well if made in advance. The flavors of the sauerkraut, apple, and onion continue to meld as it sits. Cook the dish completely, then let it cool and store it in an airtight container in the fridge for up to 3 days. When reheating, use a covered skillet over low to medium-low heat with a small splash of broth or water. Avoid high heat while reheating, as it can make the bratwurst split and dry out. Stir the sauerkraut occasionally to heat it evenly and check that the brats are hot all the way through before serving.
What if my sauerkraut is too sour or too salty?
If your sauerkraut tastes very sharp or salty straight from the jar or bag, you can easily adjust it. First, rinse it briefly under cold water in a colander to remove some of the brine, then drain well so you don’t water down the dish. If it’s still too intense after cooking, stir in a few extra slices of apple or a small splash of apple juice or broth near the end of the simmer. Taste before adding extra salt anywhere in the recipe, since the sausage and sauerkraut both contribute a lot of seasoning on their own. It’s much easier to add a pinch of salt at the table than try to fix an overly salty pan.
Can I cook this in the oven instead of on the stovetop?
You can adapt this to the oven if you prefer a more hands-off method. Brown the bratwurst first in an oven-safe skillet or Dutch oven on the stovetop as directed, then sauté the onions, apples, and garlic. After adding the sauerkraut, seasonings, and broth, nestle the brats back in. Cover the pan with a lid or tight foil and bake at about 350°F (175°C) for 25–30 minutes. Check that the sausages reach 160°F internally to be sure they’re cooked through. If you want a bit more browning on top, uncover for the last 5–10 minutes of baking so the edges of the sauerkraut can caramelize slightly.
Bratwurst and Sauerkraut
Equipment
- Large deep skillet or wide pot
- Plate
Ingredients
- 1 medium yellow onion
- 1 medium apple
- 2 cloves garlic minced
- 1 Tbsp cooking oil
- 19 ounces bratwurst about 5 links
- 24 ounces sauerkraut drained
- 1/4 teaspoon caraway seeds optional
- 1/4 teaspoon paprika
- 1/4 teaspoon black pepper freshly cracked
- 1 cup chicken broth
Instructions
Prep
- Thinly slice the onion and the apple. Finely mince the garlic so it's ready to use.
Brown the Sausage
- Heat the cooking oil in a large deep skillet or wide pot over medium heat until it shimmers. Add the bratwurst and sear on all sides until nicely browned—there's no need to cook them through at this stage. Transfer the browned sausages to a clean plate and set aside.
Sauté
- In the same pan, add the sliced onion, apple, and minced garlic. Cook, stirring occasionally, until the onion is softened and the apple starts to soften and pick up a little color, about 5 minutes.
Combine
- Drain the sauerkraut and add it to the skillet. Sprinkle in the caraway seeds (if using), paprika, and black pepper, then pour in the chicken broth. Stir everything together to blend the flavors, and nestle the browned bratwurst back into the sauerkraut mixture.
Simmer
- Cover the pan and bring the liquid up to a gentle simmer. Lower the heat and let the sausages cook in the sauerkraut and broth for about 20 minutes, or until the bratwurst are cooked through. Taste and adjust seasoning if needed, then serve hot.
