Bratwurst and Sauerkraut Recipe | CDKitchen.com (2024)

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There's nothing wrong with classic grilled brats with some sauerkraut on top, but they can be even better. Baking the sauerkraut with a little brown sugar adds a sweet note you never knew you needed.

Bratwurst and Sauerkraut Recipe | CDKitchen.com (1)


serves/makes:

ready in:

1-2 hrs

10 reviews


ingredients

1 quart sauerkraut
1/2 cup brown sugar
2 pounds bratwurst (or other smoked sausage)
black pepper, to taste
hot mustard

directions

Preheat the oven to 350 degrees F.

Drain the sauerkraut. If you like a milder flavor, rinse and drain it again. Place the sauerkraut in the bottom of a baking dish or oven-proof skillet. Sprinkle the sauerkraut evenly with the brown sugar.

Prick the bratwurst on all sides with a fork and place them on top of the sauerkraut in a single layer. Season with black pepper, to taste.

Place the baking dish in the oven and bake at 350 degrees F, uncovered, for 1 hour or until cooked through.

Serve with hot mustard for dipping or on buns.

recipe tips


Try adding a bay leaf or a few juniper berries to the sauerkraut before baking for extra flavor.

A splash of white wine or beer poured over the sauerkraut before baking can add moisture and flavor.

Serve the bratwurst and sauerkraut with a side of mashed potatoes or German potato salad for a traditional pairing.

Try using a dark or spicy brown sugar for a deeper flavor contrast with the tangy sauerkraut.

For an Oktoberfest-themed meal, accompany the bratwurst and sauerkraut with pretzels, mustard, and a selection of German beers.

Try different types of mustard, such as whole grain or Dijon, for dipping.

Sausages should be fully cooked to a safe internal temperature of 160 degrees F.

For a vegetarian alternative, try using plant-based sausages, adjusting the cooking time as necessary.

common recipe questions


Can I use a different type of sausage for this recipe?

Yes, you can use any sausage you prefer such as Italian sausage or use a smoked sausage. Adjust the cooking time if needed.

How can I reduce the sweetness of the dish?

If you prefer a less sweet flavor, reduce the amount of brown sugar or omit it entirely.

Is it necessary to prick the bratwurst before baking?

Pricking the bratwurst helps to release some of the fats and juices, allowing them to moisten the sauerkraut and enhancing the flavor of the dish. It also helps prevent the sausages from bursting in the oven.

Can I add other ingredients to the baking dish?

Yes, you can add sliced onions, apples, or potatoes to the baking dish.

What should I do if the sauerkraut begins to dry out during baking?

If the sauerkraut appears to be drying out, you can add a small amount of water, beer, or apple juice to the baking dish to keep it moist.

Can this dish be made ahead of time?

Yes, you can bake the dish ahead of time and reheat it in the oven or on the stovetop before serving.

How can I serve this dish for a party or gathering?

For a party, consider serving the bratwurst sliced with toothpicks as appetizers, along with the sauerkraut and a side of hot mustard for dipping. It's also great served on buns as hearty sandwiches.

Can I cook this recipe on the stovetop instead of baking?

While this recipe is designed for baking, you can also cook the bratwurst and sauerkraut on the stovetop in a large skillet over medium heat, adjusting the cooking time as needed.

What type of baking dish works best for this recipe?

A large, shallow baking dish or oven-proof skillet works best to allow the bratwurst and sauerkraut to cook evenly. Cast iron skillets are great for retaining heat and adding a slight crust to the sausages.


nutrition data

531 calories, 39 grams fat, 22 grams carbohydrates, 23 grams protein per serving.



more recipes like bratwurst and sauerkraut

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BEER BRAISED BRATS WITH SAUERKRAUT

BRAT-N-TOT BAKE

BEER STEAMED BRATS WITH SEASONED KRAUT

GRILLED BRATWURST WITH SPICY MESQUITE PEPPERS AND ONIONS

BEER AND ONION SIMMERED AND GRILLED SAUSAGES


reviews & comments

  1. tom REVIEW:
    August 9, 2020

    This is one of the worst recipes I've encountered. The brats were dried out and tough. As when I make ribs and kraut the meat (brats) should go in first and then be covered with the kraut. There should also be 10 to 12 ounces of water added and should be cooked covered not uncovered. This will make the brats tender and juicy like my baby back ribs are when cooked this way

    • CDKitchen Staff Reply:

      Did you use cooked brats? They should be uncooked. Adding water and cooking covered would make the sauerkraut a soupy mess.

  2. AprilG REVIEW:
    February 1, 2020

    I'm so glad I found this recipe! I'd much rather have brats cooked this way than on the grill. I drain the sauerkraut and add 1/4 to 1/2 cup of sweet German style wine to it instead of sugar. It's fantastic.

  3. Kat REVIEW:
    December 31, 2019

    This was fabulous! The kraut both sweet and tangy and the Brats perfect! The only slight deviation from the recipe was that I used Trader Joe’s ‘everything but the bagel seasoning’ instead of just cracked pepper on top of the brats. Loved it!

  4. Mencm REVIEW:
    September 9, 2018

    I tried this recipe but I did 2 things differently. 1. I added a German lager to my recipe And 2. I added carroway seeds. It was incredibly delicious and I will gladly make this again and again!

  5. Guest Foodie REVIEW:
    July 25, 2018

    Very good but, if I make again I will add 15 minutes to the cook time. I cooked for one hour as directed and they were a little pink inside. Mine were fresh brats and not the cured brats like Johnsonville. These were fresh from the butcher.

  6. CynB REVIEW:
    November 22, 2016

    Loved this! We like both Bratwurst & Sauerkraut This is the time trying something new to us. I only knew of the Bratwurst we got a the ballpark in Worms, Germany; on a bun with special mustard. Boy did we love'em!I enjoyed the sweet addition of the brown sugar. YUMMY!

  7. lizsk REVIEW:
    July 4, 2013

    I like my sauerkraut a little more on the tangy side so I use less brown sugar but otherwise follow the recipe exactly.

  8. Guest Foodie REVIEW:
    February 3, 2011

    this was a great recipe! easy to do and really good, my husband loved it and I did too--I'm not a sauerkraut fan normally but this was really good!! thanks for sharing

  9. shelly REVIEW:
    March 30, 2009

    This recipe was great! I only used half the brown sugar because I was afraid it would be too sweet but it wasn't at all. I love this recipe and will make it again and again. I used turkey bratwurst and did include the caraway seeds. Utterly delicious and very satisfying on a cold night!

  10. mrsjkoster REVIEW:
    March 30, 2006

    This was wonderful! It was very easy to prepare, and my family just loved it, even my small children. I highly recommend this. I prepared it as written with all ingredients except caraway seeds (didn't have any). Kevina's wife doesn't know what she's missing! Denise

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Bratwurst and Sauerkraut Recipe | CDKitchen.com (2024)
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