Bratwurst And Sauerkraut
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$6.26 RECIPE / $1.25 SERVING

I’m not sure if I’ve mentioned it previously, but bratwurst and sauerkraut are my favorite foods.

I’m not sure why it took me so long to combine Bratwurst and Sauerkraut. It’s the best thing I’ve ever eaten every time, no matter how often I eat it. It’s an oldie but a goodie!

But now that I’ve done it, I’m sure I’ll be cooking it all the time. It’s quick and easy, plus the leftovers are fantastic, so it’s a definite winner in my book.


Bratwurst is a fresh German-style sausage made primarily of pork, but also veal and beef. It’s extremely juicy and flavorful, and it’s delicious whether grilled over an open flame, roasted in the oven, or pan-fried.

In Germany, depending on the location, there are various distinct types of bratwurst, but in the United States, you’ll mostly find ordinary bratwurst or beer bratwurst (or “beer brats” for short).

In this recipe, either type will suffice.

Bratwurst can be found near Italian sausage in the fresh meat section of your grocery store. Although Johnsonville bratwurst can be found at most major supermarkets, I prefer ALDI’s store brand bratwurst.


I used ALDI’s Deutsche Küche brand German-style sauerkraut in a jar, however, you could also use fresh refrigerated sauerkraut. In this recipe, flavored sauerkraut, such as garlic or jalapeno, would be fantastic.

The only sort of sauerkraut I would recommend avoiding is red cabbage sauerkraut since the color will seep throughout and turn everything blueish.


Bratwurst And Sauerkraut
Food: Bratwurst And Sauerkraut
Source: Colourbox

I would serve bratwurst in sauerkraut in one of two ways.

First, on toasted buns with lovely grainy mustard and perhaps a side of German Potato Salad. Second, on a dish with sauerkraut as a bed and mashed potatoes or potato salad as an aside. Grab a nice German beer to go with the meal while you’re at it!


A simple and savory way to enjoy juicy bratwurst is to boil it in acidic sauerkraut, sweet apples, onions, and stock.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 5


  • 1 yellow onion ($0.28)
  • 1 apple* ($0.41)
  • 2 cloves of garlic ($0.16)
  • 1 Tbsp cooking oil ($0.04)
  • 19 oz. bratwurst (5 links) ($3.49)
  • 24 oz. sauerkraut ($1.69)
  • 1/4 tsp caraway seeds (optional) ($0.02)
  • 1/4 tsp paprika ($0.02)
  • 1/4 tsp freshly cracked pepper ($0.02)
  • 1 cup chicken broth ($0.13)


  1. Slice the onion and apple thinly, and mince the garlic.
  2. In a large deep skillet or wide saucepan, pour in the cooking oil. Heat on low to medium heat. After that, add the bratwurst after the pan and oil are hot. Cook until each side is nicely browned (it does not need to be cooked through at this point). Also, Transfer the browned bratwurst to a plate that has been cleaned.
  3. Sauté the sliced onions, apples, and garlic for 5 minutes, or until the onions are tender.
  4. Drain the sauerkraut and combine it with the caraway seeds, paprika, pepper, and chicken broth in the skillet. Toss in the apples and onions and stir to mix. Into the sauerkraut, nestle the browned bratwurst.
  5. Cover the pan and bring the stock to a gentle simmer. Finally, Reduce the heat to medium-low and continue to cook the bratwurst in the sauerkraut and stock for another 20 minutes, or until the bratwurst is fully cooked. Serve when still heated.


*To balance off the sour sauerkraut, choose a sweet apple variety. Use Gala apple.


  • Serving: 1 serving
  • Calories: 440 kcal
  • Carbohydrates: 16 g
  • Protein: 17 g
  • Fat: 35 g
  • Sodium: 1984 mg
  • Fiber: 5 g


Bratwurst And Sauerkraut With Beer
Food: Bratwurst And Sauerkraut With Beer
Source: Colourbox
  1. Mince 1 yellow onion, 1 apple, and 2 garlic cloves. After that, Use a sweet apple cultivar, such as Gala or Fuji.
  2. Heat a tablespoon of cooking oil in a deep pan or large pot over medium heat. Also, Once the skillet is hot, add five bratwurst links (about 19 oz.) and brown on both sides. The bratwurst does not need to be fully cooked at this point. Place the sausage on a clean platter.
  3. In a large skillet, combine the onions, apples, and garlic.
  4. Over medium heat, cook the onions, apples, and garlic for about five minutes, or until the onions are tender.
  5. Drain the sauerkraut and combine it with 14 tsp caraway seeds, 14 tsp paprika, 14 tsp pepper, and 1 cup chicken broth in a skillet. Toss to incorporate and dissolve any browned pieces from the skillet’s bottom.
  6. Return the Bratwurst to the skillet, nestling it within the sauerkraut. Cover the skillet and bring the stock to a gentle simmer. Finally, Reduce the heat to low and continue to cook the bratwurst for another 20 minutes, or until it is cooked through.

Serve hot, with or without a bun, and a cool beer!