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Bratwurst with Sauerkraut & Potatoes

Some dishes capture the heart of a cuisine, and Bratwurst with Sauerkraut & Potatoes is one of them. This comforting German classic is a celebration of hearty, rustic flavors. Juicy bratwurst, tangy sauerkraut, and tender potatoes come together in a dish that’s as satisfying as it is simple to prepare. Each bite is a blend of smoky, savory, and slightly sour notes, making it perfect for chilly evenings or festive gatherings.

The first time I had this dish was at a quaint biergarten in Bavaria. The air was crisp, the beer was cold, and the plate in front of me was warm and inviting. Recreating it at home brought back memories of that day, and it’s since become a favorite in my kitchen. Let’s bring a little bit of Germany to your table with this easy, crowd-pleasing recipe.

Bratwurst with Sauerkraut & Potatoes is a hearty one-pan wonder that combines juicy bratwurst, tangy sauerkraut, and buttery potatoes. Perfect for a quick weeknight dinner or a cozy weekend meal, this dish brings the flavors of a traditional German meal to your table with minimal effort. It’s comfort food at its finest—simple, flavorful, and satisfying.

Exciting Story

The first time I made this dish was for an Oktoberfest-themed dinner with friends. I wanted something authentic but not overly complicated. As the bratwurst sizzled in the pan and the aroma of sauerkraut filled the kitchen, I knew it was going to be a hit. When I served it, paired with cold beer and warm pretzels, it felt like a little slice of Germany in my dining room. It’s now a staple in my recipe book, perfect for entertaining or simply treating myself to a comforting meal.

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Why This Bratwurst with Sauerkraut & Potatoes

What Makes It Special

  • Authentic Flavors: Combines classic German ingredients in a simple, satisfying dish.
  • One-Pan Meal: Easy cleanup and minimal prep.
  • Versatile: Works as a main course or a side dish for larger meals.
  • Comfort Food: Perfect for cool weather and hearty appetites.

What You Need for Bratwurst with Sauerkraut & Potatoes

  • 4 bratwurst sausages
  • 1 tbsp olive oil or unsalted butter
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 4 medium Yukon Gold potatoes, quartered
  • 1 cup sauerkraut (drained, with some liquid reserved)
  • 1/2 cup chicken or vegetable broth
  • 1 tsp caraway seeds (optional)
  • 1 tsp Dijon mustard
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)

How to Make Bratwurst with Sauerkraut & Potatoes

  1. Brown the Bratwurst: Heat the olive oil or butter in a large skillet or Dutch oven over medium heat. Add the bratwurst and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
  2. Sauté the Onions and Garlic: In the same skillet, add the onions and sauté until softened and golden, about 5 minutes. Add the garlic and cook for an additional minute.
  3. Cook the Potatoes: Add the potatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to brown.
  4. Add the Sauerkraut and Seasonings: Stir in the sauerkraut, caraway seeds (if using), Dijon mustard, and reserved sauerkraut liquid. Pour in the broth and stir to combine.
  5. Simmer with the Bratwurst: Nestle the browned bratwurst into the mixture. Cover the skillet and reduce the heat to low. Simmer for 20-25 minutes, or until the potatoes are tender and the bratwurst is cooked through.
  6. Garnish and Serve: Remove from heat, garnish with fresh parsley, and serve hot. Pair with your favorite mustard or a cold beer for the ultimate experience.

Tips for Bratwurst with Sauerkraut & Potatoes

  1. Golden Brown Sausage: Brown the bratwurst well for added flavor and texture.
  2. Sauerkraut Liquid: Reserve the liquid from the sauerkraut to enhance the dish’s tanginess.
  3. Even Cooking: Cut the potatoes into uniform pieces to ensure they cook evenly.
  4. Add Bacon: For extra flavor, sauté chopped bacon with the onions.
  5. Use Fresh Sauerkraut: If possible, opt for fresh sauerkraut from the refrigerated section for the best flavor.
  6. Adjust the Tang: Add a splash of apple cider vinegar if you like your sauerkraut extra tangy.
  7. Keep It Warm: This dish holds well in a covered skillet over low heat, making it great for entertaining.
  8. Serve with Bread: Pair with warm crusty bread or pretzels for a complete meal.

Substitutions and Variations

  1. Vegetarian Option: Replace bratwurst with plant-based sausage and use vegetable broth.
  2. Sweet Potatoes: Swap Yukon Gold potatoes for sweet potatoes for a slightly sweeter flavor.
  3. Apple Twist: Add thinly sliced apples for a touch of sweetness.
  4. Spicy Kick: Use spicy bratwurst or add a pinch of red pepper flakes.
  5. Herbaceous: Sprinkle thyme or rosemary over the dish for extra depth.
  6. Beer Braised: Replace broth with a light beer for added richness.
  7. Cabbage Substitute: Use shredded green cabbage instead of sauerkraut for a milder flavor.
  8. Cheesy Addition: Sprinkle grated Gruyère or Parmesan cheese over the potatoes before serving.
  9. Garlic Butter: Drizzle garlic-infused butter over the finished dish for extra indulgence.
  10. Roasted Version: Roast the potatoes and bratwurst in the oven, then toss with sauerkraut and onions.

Make a Healthier Version

  1. Lean Sausage: Use lean turkey or chicken bratwurst.
  2. Low-Sodium Sauerkraut: Opt for low-sodium or rinse the sauerkraut to reduce salt content.
  3. Less Fat: Use non-stick spray instead of oil for browning.
  4. Add Veggies: Incorporate carrots, bell peppers, or green beans for extra nutrients.
  5. Skip Butter: Use olive oil instead of butter for a lighter fat profile.
  6. Whole Grain Mustard: Swap Dijon for whole grain mustard for added fiber and less sugar.
  7. Smaller Portions: Serve smaller portions with a side salad for a balanced meal.
  8. Light Broth: Use low-sodium chicken or vegetable broth.

Closing for Bratwurst with Sauerkraut & Potatoes

There’s something undeniably comforting about Bratwurst with Sauerkraut & Potatoes. It’s hearty, flavorful, and steeped in tradition, bringing a touch of Germany to your dinner table. Whether you’re celebrating Oktoberfest or simply craving a satisfying meal, this recipe delivers every time. Serve it with a cold beer, a side of mustard, and plenty of good company for an unforgettable dining experience. Happy cooking!

Frequently Asked Questions for Bratwurst with Sauerkraut & Potatoes

  1. Can I use pre-cooked bratwurst? Yes, reduce the cooking time and add the bratwurst during the final 10 minutes of simmering.
  2. What’s the best kind of sauerkraut to use? Fresh, refrigerated sauerkraut has the best flavor, but canned or jarred works too.
  3. Can I make this in a slow cooker? Yes, brown the bratwurst first, then combine all ingredients in a slow cooker and cook on low for 6-8 hours.
  4. What pairs well with this dish? Serve with pretzels, mustard, or a crisp green salad.
  5. How do I store leftovers? Store in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or microwave.
  6. Can I freeze this dish? Yes, but the potatoes may slightly change texture. Freeze in an airtight container for up to 2 months.
  7. Can I use another type of sausage? Absolutely! Kielbasa, smoked sausage, or Italian sausage work well.
  8. How can I reduce the tanginess? Rinse the sauerkraut before adding it to the skillet.
  9. What kind of potatoes work best? Yukon Gold or red potatoes hold their shape well during cooking.
  10. Is this dish gluten-free? Yes, as long as the bratwurst and broth are gluten-free.
  11. Can I add more vegetables? Definitely! Carrots, celery, or bell peppers make great additions.
  12. Can I make this spicy? Add red pepper flakes or use spicy bratwurst for a kick.
Bratwurst with Sauerkraut & Potatoes

Bratwurst with Sauerkraut & Potatoes

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

 

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • 4 4 bratwurst sausages

  • 1 tbsp 1 olive oil or unsalted butter

  • 1 medium 1 onion, thinly sliced

  • 2 cloves 2 garlic, minced

  • 4 medium 4 Yukon Gold potatoes, quartered

  • 1 cup 1 sauerkraut (drained, with some liquid reserved)

  • 1/2 cup 1/2 chicken or vegetable broth

  • 1 tsp 1 caraway seeds (optional)

  • 1 tsp 1 Dijon mustard

  • Salt and black pepper, to taste

  • Fresh parsley, chopped (for garnish)

Directions

  • Brown the Bratwurst: Heat the olive oil or butter in a large skillet or Dutch oven over medium heat. Add the bratwurst and cook until browned on all sides, about 5 minutes. Remove from the skillet and set aside.
  • Sauté the Onions and Garlic: In the same skillet, add the onions and sauté until softened and golden, about 5 minutes. Add the garlic and cook for an additional minute.
  • Cook the Potatoes: Add the potatoes to the skillet and cook for 5 minutes, stirring occasionally, until they begin to brown.
  • Add the Sauerkraut and Seasonings: Stir in the sauerkraut, caraway seeds (if using), Dijon mustard, and reserved sauerkraut liquid. Pour in the broth and stir to combine.
  • Simmer with the Bratwurst: Nestle the browned bratwurst into the mixture. Cover the skillet and reduce the heat to low. Simmer for 20-25 minutes, or until the potatoes are tender and the bratwurst is cooked through.
  • Garnish and Serve: Remove from heat, garnish with fresh parsley, and serve hot. Pair with your favorite mustard or a cold beer for the ultimate experience.

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