Bratwursts and Sauerkraut

I’ve talked a few times about my love for meats and sauerkraut (actually, for me, the meat is more like a sauerkraut delivery device since eating sauerkraut directly from the jar seems to be kind of socially unacceptable). We have this recipe for Sausage and Sauerkraut and this one for Crock Pot Pork Roast with Sauerkraut and Apples, both of which have been surprisingly popular here at Our Best Bites. But as we move into grilling season, I feel like we need a recipe for brats–you can make this recipe for Bratwursts and Sauerkraut early in the day and then pop the brats on grill when you’re ready to party (and grilling is optional–these are still pretty dang delicious whether you grill them or not; grilling just kind of sends them over the top.)

Bratwursts and Sauerkraut from Our Best Bites

You’ll need a package of fresh bratwursts (not the fully-cooked sausages near the hot dogs–look in the fresh meats near the Italian sausage), a sweet onion, some murky, dark apple cider vinegar (the stuff with “the mother”), brown mustard, a pinch of caraway seeds, celery seeds, and freshly ground black pepper.

Ingredients for Bratwursts and Sauerkraut from Our Best Bites

You’ll also need your liquid of choice–you can use beer, non-alcoholic beer (like O’Douls), or sparkling apple cider (if you can find Apple Beer, that’s a great non-alcoholic option). 

In a large skillet that has a lid, melt butter over medium heat. Add sausages in a single layer and brown 3-4 minutes on one side. Flip the sausages and add the sliced onions and allow the sausages to brown an other 3-4 minutes. Stir the sausages and onions and cook another 3-4 minutes or until the sausages are browned on all sides and the onions are beginning to reduce and caramelize. Mix in the celery seed, caraway seed, pepper, and brown sugar and continue cooking until the onions are golden and tender. 

Add the apple cider vinegar and mustard and stir to combine, then add the liquid of choice, bring heat to high until the mixture boils, then cover and reduce heat to low for 10 minutes. 

Increase heat to medium, remove cover, and simmer uncovered for 20-25 minutes or until the mixture is reduced and syrupy. Remove the sausages and keep warm (if you’d like, you can finish them off on the grill for a few minutes–this is a very tasty option.) Add the sauerkraut to the pan and heat thoroughly. Serve the sausages on buns with caramelized onions and sauerkraut.

Bratwursts and Sauerkraut from Our Best Bites

Bratwursts and Sauerkraut from Our Best Bites

Bratwursts and Sauerkraut

5 from 3 votes
These flavorful brats and sauerkraut with caramelized onions will be a favorite easy weeknight dinner or BBQ favorite!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings6 people

Ingredients

  • 2 tablespoons butter
  • 1 package bratwurst sausages, fresh not the pre-cooked sausages available near the hot dogs; check the fresh meat department near the Italian sausage
  • 1 sweet onion, medium-large peeled, halved, and sliced
  • Pinch celery seed
  • Pinch caraway seed
  • about 10 cracks freshly ground black pepper
  • 1 tablespoon apple cider vinegar I recommend Braggs
  • 1 tablespoon brown mustard
  • 12 ounces sparkling apple cider Apple Beer works great, non-alcoholic beer (like O'Douls), or regular beer
  • 1 tablespoon brown sugar omit if using sparkling cider

Serving

  • 1 pound sauerkraut, fresh
  • buns of your choice

Instructions

  • In a large skillet that has a lid, melt butter over medium heat. Add sausages in a single layer and brown 3-4 minutes on one side. Flip the sausages and add the sliced onions and allow the sausages to brown an other 3-4 minutes. Stir the sausages and onions and cook another 3-4 minutes or until the sausages are browned on all sides and the onions are beginning to reduce and caramelize. Add the celery seed, caraway seed, pepper, and brown sugar and continue cooking until the onions are golden and tender. 
  • Add the apple cider vinegar and mustard and stir to combine. Add the liquid of choice, bring heat to high until the mixture boils, then cover and reduce heat to low for 10 minutes. 
  • Increase heat to medium, remove cover, and simmer uncovered for 20-25 minutes or until the mixture is reduced and syrupy. Remove the sausages and keep warm (if you'd like, you can finish them off on the grill for a few minutes--this is a very tasty option.) Add the sauerkraut to the pan and heat thoroughly. Serve the sausages on buns with caramelized onions and sauerkraut.

Notes

  • Nutritional information was calculated without the use of a bun.

Nutrition

Calories: 333kcal, Carbohydrates: 14g, Protein: 11g, Fat: 26g, Saturated Fat: 10g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 0.2g, Cholesterol: 66mg, Sodium: 1167mg, Potassium: 455mg, Fiber: 2g, Sugar: 9g, Vitamin A: 135IU, Vitamin C: 12mg, Calcium: 52mg, Iron: 2mg
Course: Main Courses
Cuisine: European
Keyword: Bratwursts
Calories: 333kcal
Author: Kate Jones
Cost: $10
Did You Make This Recipe?Snap a picture, and hashtag it #ourbestbites. We love to see your creations on our Instagram @ourbestbites!
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Meet The Author

Sara Wells

Sara Wells co-founded Our Best Bites in 2008. She is the author of three Bestselling Cook Books, Best Bites: 150 Family Favorite RecipesSavoring the Seasons with Our Best Bites, and 400 Calories or Less from Our Best Bites. Sara’s work has been featured in many local and national news outlets and publications such as Parenting MagazineBetter Homes & GardensFine CookingThe Rachel Ray Show and the New York Times.

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Questions & Reviews

  1. 5 stars
    Sometimes I make dinner and it’s fine. Sometimes I make dinner and my husband hardly touches it, then goes to “run an errand” after dinner (aka, hit up the chic-fil-a). And then other times, the most magical of times, I make something and he loves it. He talks about it weeks later with fond memories. This. This is one of those recipes. Thank you so much for sharing.

  2. 5 stars
    I just made this for my wife and bonus daughter. FANTASTIC! Bookmarking this one. Thank you!

  3. oooh yum! This looks so delicious! do you have any suggestions on how to add some spice into this?

  4. I literally hosted a book club last night about a German book, and so I served brautworst and sauerkraut! I would’ve loved this recipe yesterday morning! Maybe I’ll try to recreate this with my leftovers…