I don’t know if I’ve told you yet, but I’m obsessed with bratwurst. Every time I eat it, it doesn’t matter how often I eat it, I swear it’s the best thing I’ve ever tasted. I also love sauerkraut. So I don’t know why it took me so long to make Bratwurst and Sauerkraut together. It’s a classic! But now that I have, I’m probably going to be making it constantly. It’s really easy, and the leftovers are so good, so it’s an instant winner in my book.

What is Bratwurst?

Bratwurst is a fresh, German-style sausage made with pork, and sometimes veal or beef. It’s incredibly juicy and flavorful, and tastes great whether cooked over an open grill, roasted in the oven, or cooked in a skillet.

In Germany, you’ll find several different types of bratwurst depending on the region, but in the U.S. you’ll usually either find regular bratwurst or beer bratwurst (or “beer brats” for short). Both types will work fine in this recipe.

You’ll find bratwurst in the fresh meat department of your grocery store, near Italian sausage. Johnsonville brats are pretty common in most major grocery stores, but I also enjoy ALDI’s store brand bratwurst.

What Kind of Sauerkraut Should I Use?

I used a German-style sauerkraut purchased in a jar (ALDI’s Deutsche Küche brand), but you could use fresh refrigerated sauerkraut as well. Flavored sauerkraut, like garlic or jalapeño, would also be really awesome in this dish. The only type of sauerkraut that I would suggest avoiding is red cabbage sauerkraut only because the color would likely bleed throughout and turn everything kind of blue-ish.

How to Serve Bratwurst and Sauerkraut

There are two main ways that I would serve bratwurst in sauerkraut. First, in toasted buns with a delicious grainy mustard, and maybe some German Potato Salad on the side. Second, on a plate with the sauerkraut as a bed and a side of either mashed potatoes or potato salad. And while you’re at it, grab a cold German Beer to go with the meal! :)

How to Make Bratwurst and Sauerkraut – Step by Step Photos

Slice one yellow onion and one apple, and mince two cloves of garlic. Use a sweet variety apple, like Gala or Fuji.

Add a tablespoon of cooking oil to a deep skillet or wide pot and heat over medium. Once hot, add five links of bratwurst (about 19oz.) and cook on both sides until well browned. The bratwurst does not need to be cooked through at this point. Remove the sausage to a clean plate.

Add the onions, apples, and garlic to the skillet.

Sauté the onions, apples, and garlic over medium for about five minutes, or until the onions are soft.

Drain the sauerkraut and add it to the skillet along with ¼ tsp caraway seeds, ¼ tsp paprika, ¼ tsp pepper, and 1 cup chicken broth. Stir to combine and dissolve any browned bits off the bottom of the skillet.

Add the Bratwurst back to the skillet and nestle it down into the sauerkraut. Place a lid on the skillet and allow the broth to come to a simmer. Once simmering, lower the heat slightly and continue to simmer the bratwurst for about 20 minutes, or until it is cooked through.

Serve hot with a bun or without, with some grainy mustard and a cold beer!

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