This Bavarian-style bratwurst with sauerkraut is a hearty example of traditional German food often associated with Oktoberfest, Germany’s well-known festival in Munich. Pork sausages simmer with onions, tart apple, and tangy cabbage, then go to the table with mustard and bread; bratwurst and sauerkraut have many regional and family variations across Germany.
Ingredients
- 4 fresh pork bratwursts, about 1 lb (450 g) total
- 2 tablespoons neutral oil, such as canola oil (30 ml)
- 2 medium yellow onions, thinly sliced, about 10 oz (280 g)
- 1 medium tart apple, cored and thinly sliced, about 5 oz (150 g)
- 1 lb sauerkraut, drained and lightly squeezed (454 g before draining)
- ½ cup low-sodium chicken or vegetable broth (120 ml)
- 1 teaspoon caraway seeds (2 g)
- 1 bay leaf
- ½ teaspoon freshly ground black pepper (about 1 g)
- ¼ teaspoon fine salt (about 1.5 g), plus more only if needed
- 1 tablespoon whole-grain or German-style mustard (15 g), plus more for serving
- 4 crusty rolls, about 8 oz (225 g) total, optional
- 2 tablespoons chopped fresh parsley (about 8 g), optional
Instructions
- Prepare the ingredients. Thinly slice the onions and apple, drain the sauerkraut, and measure the broth and seasonings. If the sauerkraut tastes very sharp or salty, rinse it briefly under cold water and squeeze it gently; a quick rinse softens its intensity, while leaving it unrinsed gives the finished dish a stronger tang. Pat the bratwursts dry so they brown instead of steaming. Do not pierce the casings, since holes can let flavorful juices escape.
- Brown the bratwursts. Set a large, lidded skillet or Dutch oven over medium heat and add the oil. When it shimmers, add the sausages in one layer. Cook for about 8 minutes, turning them every couple of minutes, until browned on several sides. They do not need to be fully cooked at this point. Transfer them to a plate, leaving the drippings in the pan. If the sausages release a lot of fat, carefully spoon off all but about 1 tablespoon.
- Soften the onions and apple. Add the sliced onions to the pan and cook for about 5 minutes, stirring and scraping up the browned bits. Stir in the apple and cook for another 2 minutes, until the onions have started to soften and the apple is lightly glossy. If the pan is dry or the onions begin to catch, add a tablespoon of broth rather than turning the heat high; gentle cooking keeps the onion from scorching before the cabbage is added.
- Simmer the sauerkraut and sausages. Add the drained sauerkraut, broth, caraway, bay leaf, pepper, and salt. Stir to combine, then nestle the browned bratwursts into the mixture. Bring the liquid to a gentle simmer, cover the pan, and cook for 20 minutes, turning the sausages once halfway through. Keep the heat low enough for occasional bubbles rather than a hard boil. Check the center of the thickest sausage with a food thermometer. Because these are ground pork sausages, the USDA FSIS safe minimum internal temperature is 160°F (71°C). If a sausage has not reached that temperature, cover the pan and cook in 2-minute increments, checking again.
- Finish and serve. Remove the bay leaf. Stir the mustard into the sauerkraut and taste a little before adding more salt; sausage and cabbage can both be salty. If you like a softer, more cohesive mixture, simmer uncovered for 2 to 3 minutes to reduce excess broth. Spoon the sauerkraut onto a warm platter, arrange the sausages on top, and scatter over parsley if using. Serve promptly with rolls and extra mustard.
Tips
- Choose the right sausage. Fresh pork bratwurst is the intended choice here; check the package because bratwurst styles and meat blends vary. If you use a precooked sausage, it still needs to be reheated thoroughly, but its cooking time may be shorter, so follow the package directions and check that it is hot throughout. Do not use raw poultry bratwurst with the pork temperature target; poultry sausages need to reach 165°F (74°C).
- Balance the sauerkraut to taste. Draining and lightly squeezing keeps the skillet from becoming watery. Rinsing reduces sourness and saltiness, but it also washes away some of the cabbage’s briny flavor. For a distinctly tangy result, skip the rinse; for a milder family-style version, give it a quick rinse and taste before seasoning.
- Keep the heat moderate. A deep brown crust is welcome, but burnt fond will make the onions and cabbage taste bitter. If the sausage browns quickly, lower the heat. When the sauerkraut goes in, use a gentle covered simmer so the sausages cook evenly and the cabbage stays moist.
- Adjust the seasoning at the end. Sauerkraut, broth, and sausages differ in saltiness, so the small measured amount of salt is only a starting point. Taste the cabbage after simmering, then add a pinch if needed. A little extra mustard at the table can sharpen the flavors without making the whole pan saltier.
Serving Suggestions
For a simple Oktoberfest-inspired plate, serve one bratwurst per person with a generous spoonful of the onion-apple sauerkraut, a crusty roll, and mustard. A soft pretzel, rye bread, or boiled potatoes also makes a fitting accompaniment. The bread is useful for catching the savory pan juices, while potatoes make the meal more substantial without competing with the cabbage’s tang.
For a larger spread, put the skillet or a warm serving dish in the middle of the table and offer extra mustard on the side. A crisp green salad or sliced cucumbers provide a fresh contrast to the rich sausage. If serving other dishes, treat the bratwurst as the main course and keep sides straightforward: roasted potatoes, warm red cabbage, or a pretzel are all good choices. Serve the sausages hot and keep the platter out for no longer than two hours at room temperature.
Variations
Use beer in place of some broth. Replace up to ½ cup (120 ml) of the broth with a malty lager. It adds a deeper, slightly bitter note that suits the onions and sausage. Beer contains alcohol, and cooking does not guarantee that all of it evaporates, so use broth if you want to avoid it. Do not use a very bitter or strongly hopped beer, which can dominate the sauerkraut.
Make it more apple-forward. Add a second tart apple and increase the broth by 2 tablespoons (30 ml) if the pan looks dry. The extra fruit makes the cabbage a little sweeter and softer. For a sharper result, leave out the apple and add 1 teaspoon (5 ml) of apple cider vinegar at the end, tasting before adding more.
Change the seasoning carefully. Juniper berries are used in some German-style sauerkraut preparations; add 3 lightly crushed berries with the caraway for a piney, aromatic note, or leave them out if they are hard to find. If you cannot find caraway, substitute ½ teaspoon (about 1 g) of fennel seed. Fennel is sweeter and more licorice-like, so the finished dish will taste different, not identical.
Make a meat-free skillet. Use vegetable broth and serve the sauerkraut with browned vegetarian sausages, following their package directions. Vegetarian products vary in ingredients and safe handling instructions, so do not apply the pork-sausage temperature guidance to them. The cabbage, onions, apple, and mustard still make a satisfying side even if you prepare it separately.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking, in a shallow airtight container. Store the bratwurst and sauerkraut together or in separate containers; either way, use them within 3 to 4 days. For longer storage, freeze in a freezer-safe container for up to 2 to 3 months for best quality. Thaw frozen portions in the refrigerator rather than on the counter. The cabbage may soften after freezing, but the flavor remains suitable for a reheated meal.
Reheat only the portion you plan to eat. On the stovetop, put the sausage and sauerkraut in a covered skillet with a splash of broth or water and warm over medium-low heat, turning the sausages occasionally. You can also microwave a portion in a covered, microwave-safe dish, stirring the cabbage and rotating the sausage partway through. In either method, reheat leftovers to 165°F (74°C), checking the center of the sausage with a food thermometer. Add fresh mustard after reheating, since its bright flavor is best added at the table.
Frequently Asked Questions
Can I make this with store-bought sauerkraut?
Yes. Refrigerated or shelf-stable sauerkraut both work; drain it before measuring the amount that goes into the pan. The recipe quantity is based on 1 lb (454 g) before draining. Different brands vary in acidity and salt, so taste the cabbage before adding extra salt, and rinse it briefly if you prefer a milder result.
Do I need to boil bratwurst before browning it?
No. This recipe browns the raw bratwurst first and finishes cooking it in the covered sauerkraut mixture. Starting with a separate boil can make it harder to develop a good seared surface and may dilute the sausage’s flavor. The important step is checking the center reaches 160°F (71°C), the USDA FSIS safe minimum for ground pork.
How can I tell when bratwurst is done?
Use an instant-read food thermometer rather than judging by color or firmness. Insert it lengthwise from the end of the thickest sausage toward the center, avoiding a reading that only measures the hot pan or the casing. Ground pork must reach 160°F (71°C). If the reading is lower, continue cooking gently and check again.
Can I prepare the dish ahead?
You can slice the onions and apple and drain the sauerkraut earlier in the day; keep prepared ingredients covered in the refrigerator. You can also cook the full dish, cool it promptly, and refrigerate it for up to 3 to 4 days. Reheat leftovers to 165°F (74°C). The flavors meld as it rests, though the apple and sauerkraut will become softer when reheated.
What can I use instead of caraway?
Caraway is easy to find in many grocery stores, but fennel seed is a practical substitute. Use half as much at first because its sweet, anise-like flavor is more pronounced. You can also omit the seed entirely; the dish will still work, with less of the warm, earthy note commonly paired with sauerkraut.
Can I cook the sausages and sauerkraut in advance and keep them warm?
For best texture, serve them after cooking rather than leaving the sausages in a slow cooker or warm pan for hours, which can make them split or dry out. If you need a short serving window, keep the covered dish hot and check that it stays at 140°F (60°C) or above. Refrigerate leftovers within 2 hours, then reheat them to 165°F (74°C) when serving again.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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