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Bratwurst and Sauerkraut

A close-up of a perfectly browned bratwurst sausage served atop a pile of golden sauerkraut, seasoned with black seeds.
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A simple recipe for juicy, beer-braised bratwurst served with tangy sauerkraut, capturing the essence of a traditional German beer hall plate.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 pound bratwurst sausages
  • 1 large yellow onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 (16 ounce) bag sauerkraut, drained
  • 1 cup lager beer
  • 1 teaspoon caraway seeds
  • Salt and black pepper to taste

Instructions

  1. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add bratwurst and brown on all sides. Remove bratwurst and set aside.
  2. Add sliced onion to the skillet and cook until softened, about 5-7 minutes. Add minced garlic and cook for 1 minute more until fragrant.
  3. Stir in the drained sauerkraut and caraway seeds.
  4. Return the bratwurst to the skillet. Pour in the lager beer.
  5. Bring to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until bratwurst are cooked through and sauerkraut is tender.
  6. Season with salt and pepper to taste.

Notes

  • For a deeper flavor, you can let the sauerkraut and beer simmer for longer, allowing the liquid to reduce.
  • Serve hot with your favorite mustard.

Nutrition

Find it online: https://carlacooking.com/bratwurst-and-sauerkraut-one-pan-comfort/