Bratwurst with sauerkraut is the ultimate comfort food that brings the flavors of Germany straight to your kitchen. Whether you’re enjoying it at a summer cookout or a cozy fall dinner, this hearty dish always hits the spot. The combination of juicy bratwurst sausages with tangy, tender sauerkraut creates a simple yet satisfying meal that never goes out of style.
Bratwurst, a traditional German sausage made from pork, beef, or veal, is known for its rich, savory flavor. When cooked just right – either grilled, pan-fried, or simmered – the sausage develops a crisp golden exterior while staying juicy on the inside. Pair that with sauerkraut, which is finely cut fermented cabbage, and you have a match made in culinary heaven. The sauerkraut’s slight tanginess perfectly balances the rich, meaty flavor of the bratwurst.
There are many ways to prepare this classic dish. One of the most popular is to simmer the bratwurst in beer with sliced onions before finishing it on the grill or stovetop. This not only keeps the sausages juicy but also infuses them with extra flavor. The sauerkraut is often sautéed with a little butter, onions, and sometimes apples or caraway seeds for added depth.
Serving bratwurst with sauerkraut is easy and versatile. You can enjoy it as a plated meal with sides like mashed potatoes, roasted vegetables, or warm German potato salad. Or go for the casual route – pile the bratwurst into a soft bun, top it generously with sauerkraut, and add a dollop of spicy mustard.
This dish is more than just food; it’s a celebration of tradition, flavor, and comfort. Whether you’re preparing it for Oktoberfest or simply craving something hearty, Bratwurst with sauerkraut is always a crowd-pleaser. Pair it with a cold German beer, and you’ve got yourself a perfect meal that’s easy, satisfying, and full of bold flavors that stand the test of time.
Ingredients
- 2 links bratwurst fresh, uncooked
- 1 cup sauerkraut drained
- 1 tbsp olive oil for frying
- 1 medium onion sliced
Instructions
- Heat olive oil in a skillet over medium heat.
- Add bratwurst and cook until browned on all sides, about 5-7 minutes.
- Remove bratwurst from the skillet and set aside.
- In the same skillet, add sliced onion and cook until softened.
- Add sauerkraut to the onions, stirring to combine, and cook for 5 minutes.
- Return the bratwurst to the skillet and cover. Simmer for 10 minutes, or until fully cooked.
- Serve bratwurst over sauerkraut mixture.
Nutrition
I dunno, wasn’t that great. Bratwurst too greasy for my taste. Maybe I overcooked them?
This is the best bratwurst recipe ever! My whole family loved it. So simple and tasty!
Yum! I added some garlic and bell peppers, made it incredible! Will cook again!
I thought you had to boil bratwurst before grilling it? This frying method seems wrong.
Sauerkraut is gross. No thanks! -__-
I totally get it! Sauerkraut can be an acquired taste. Maybe try it without it next time?
What?! Sauerkraut is awesome! It adds a tangy flavor that goes perfect with bratwurst.
I dunno, didn’t find it that great. Bratwurst was kinda dry and sauerkraut too sour.
This dish reminds me of my childhood! My grandma used to make it all the time. So nostalgic…
Really tasty! The bratwurst were juicy and the sauerkraut added great flavor. Will make again!
yum! this is a classic German dish. just like my Omi used to make! 4 stars.
I don’t know, I made this and it was kind of bland. I expected more flavor. 2 stars.
Never thought sauerkraut was good until I tried this, but I still don’t know if bratwurst is healthy? 🤔
This is exactly how my grandma made it! Pure comfort food ❤️
So easy, I microwaved the sausages instead. Yeah, I’m lazy like that! 3 stars.
This recipe is garbage! Who wants to eat sour cabbage? 🤢 1 star.
I actually love sauerkraut! It gives the dish a great tangy flavor. 5 stars from me!
onions can be skipped. I hate onions! But bratwurst was good. 4 stars.
I forgot to drain the sauerkraut, so it turned out too wet for me. Whoops! 😅 3 stars.
Simple and quick! Perfect meal after a long day. Thanks for sharing!
Mine browned fast at step 2, but I’m not sure if my heat was high or if the skillet was hotter. It worked out, just keep an eye on it.
Yum! This is like a taste of Germany! Bratwurst is the best!
I totally agree! Bratwurst is my favorite too! And with sauerkraut, it’s just heavenly!
Simply delicious! The bratwurst was juicy and the sauerkraut added the perfect tang. 5 stars!
So easy, my kids loved it! Even my picky eater ate all of it. Will definitely make again. 5 stars!
I’m so glad your kids enjoyed it! Sometimes picky eaters surprise you. I’ll have to try this recipe myself!
Meh, it’s just a sausage with some cabbage, not impressive. But my kids ate it, so I guess that’s a win.
Can you use any type of sausage for this? What if I don’t have bratwurst? 3 stars.
I used turkey bratwurst instead and it was still great. Better for my diet! 😊 5 stars.
It’s okay. The sauerkraut is kinda salty (maybe my brand). Would’ve liked a splash of apple cider or something, but the basic method is solid.
Interesting—mine is always salty too, but I never thought to add apple cider. I just toss in a little sugar or a splash of water. Or maybe I should try a different brand…
Yeah, that sounds about right. Some sauerkraut brands are *way* saltier than others. Next time I’d rinse it quick or simmer it a couple extra minutes to mellow it out.
Made this tonight and it was seriously cozy. The sauerkraut and onions together smelled amazing, and the bratwurst turned out juicy. I did cover a bit longer than 10 minutes just to be safe—still perfect.
Totally agree—those flavors are so cozy together. I’m always a little nervous about cook time too, so covering a bit longer makes sense. Glad it turned out perfect!
Hmm I tried a similar thing but my onions got kinda too soft and I overdid the sauerkraut 😅 Next time I’ll watch it closer. Still sounds yummy though!
Quick and easy. But I didn’t have onion, was okay without it. Next time will try with.
Easy to make! I added some mustard on the side and it was a hit with my family. Will make again!
Glad to hear it was a hit with your family! Mustard sounds like a great addition. 👍
5 stars! Perfect for a nice family dinner 😊
Really solid comfort-food vibes. The sauerkraut tang cuts through the richness nicely, and browning the brats first helps a lot.
I tried this recipe but used cabbage instead of sauerkraut. Still turned out ok!
Honestly, I didn’t have high hopes but this blew my mind! So simple and delicious!
I used hot dogs instead of bratwurst cuz that’s all I had. Still turned out pretty good! Lol.
Meh, it was just alright. Didn’t really live up to the hype. Just some sausage and cabbage.
I understand where you’re coming from! It’s pretty simple, but sometimes the classics hit differently for others. Give it another try with some mustard!
Y’all sure this is how you do it? Feels like too many steps for sausage. One star, I don’t got time for this.
I think it’s actually pretty simple once you get the hang of it! Cooking can be fun, not just a chore. Give it another try!
This was really tasty! I loved the combo of bratwurst and sauerkraut. Will definitely make again!
This is a classic dish! The combination of bratwurst and sauerkraut is always a winner. My family loved it!
This recipe is awesome! The bratwurst is so juicy and the sauerkraut adds a perfect tang. I’m making this for the third time already!
Yummy in my tummy!! I added some mustard like my grandma used to do. So good.
Can you use hot dogs instead of bratwurst? I don’t have any and not goin out.
Too salty for my taste. Next time I’ll use less sauerkraut or rinse it. Not very happy with the outcome.
Less sauerkraut? Isn’t that kinda the point? Can’t say I agree with you there. I’ve always loved it!
I totally get that! Sauerkraut can be super salty. I always rinse mine too. Hope you give it another try!
I followed it pretty close—onion softened perfectly and the whole pan smelled amazing. I did add a splash of beer, but otherwise great.
This is such a cozy, classic combo. I followed the steps and the onion-sauerkraut mix tasted exactly like what I remember from German restaurants. Yum!
I don’t know, I think it’s kinda gross. Bratwurst’s too greasy for me, and sauerkraut smells weird.
This was delicious! I can’t believe how easy it was to make. My kids loved it!
I followed the instructions but it turned out kinda bland… Maybe add some spices?
Bratwurst is german, right? I love german food! This recipe is a win.
Isn’t sauerkraut just cabbage? I don’t understand why it’s so popular. 🤷♂️
I dunno, I think it’s just smelly cabbage. How can it be that popular? 🤔
Sauerkraut is fermentd cabbage, not just plain cabbage! It has a tangy flavor that’s awesome with bratwurst. You should give it a try!
I like the simplicity, but I wish the recipe mentioned seasoning the sauerkraut/onions. Mine was a bit flat until I added pepper and a tiny splash of vinegar.
Really didn’t like this. The bratwurst tasted weird, I think it might be the brand I used. Wouldn’t recommend.
Sauerkraut always smells kinda intense while cooking, so I was skeptical at first. But the end result was actually really good!
Sauerkraut smells funny and I don’t like it. Won’t be making this again.
I’m not a big fan of sauerkraut but gave this a try anyway. It was… alright. Not my favorite dish, but I guess the bratwurst was okay.
I totally get that! Sauerkraut isn’t for everyone. It’s a bit of an acquired taste. But glad you gave it a shot anyway!
You know, you could always try it without the sauerkraut next time. Maybe just do some peppers or something? Might be better!
Absolutely delicious! Just like the ones my grandma used to make. Definitely a 5-star recipe!
Wow, who knew sauerkraut could be so good with sausage? Big hit at my BBQ!
Wow, this is like the easiest German-ish dinner ever. Don’t even need fancy stuff. 10/10 would eat again, if I can find good bratwurst.
Not bad at all, but I think it needs something sweet or acidic besides just sauerkraut. Maybe a pinch of sugar or caraway?
Maybe… but I kinda think it’s fine as-is. Sauerkraut IS the sour part, you know? Adding sugar feels like cheating a little. Caraway I’d try though, but only a little so it doesn’t get weird.
I totally get what you mean—sauerkraut can be super sharp. I usually add a splash of apple juice (or a tiny pinch of sugar) right at the start of simmering. Caraway would also be great if you like that classic flavor.
Simple and fast recipe! My kids loved it! Way better than takeout! 😋
I’m so glad to hear that! It’s nice when kids enjoy a home-cooked meal. 🙌
I dunno, sounds too simple. Is it really that good? 🤔
My brats took longer to fully cook than the 10 minutes with the cover. Not a dealbreaker, just wanted people to know timing can vary with thickness.
I did everything as the recipe said but something went wrong. The onions burnt and the bratwurst were undercooked! Maybe try lower heat next time.
Maybe you had the heat too high? I always keep it on medium-low for dishes like this.
I don’t think it’s the heat. You probably just needed to watch the onions more closely, they can burn quick!
so easy and tasty !! used turkey brat and my kids adooooored cherry on top 😅
I’m skeptical about the timing—5–7 minutes to brown and then another simmer? My brats took longer to fully cook through.
idk why people love sauerkraut so much. Just not my thing. Meat was okay, tho.
Pretty good, but my onions took way more than “softened” time. I also think 5 minutes with sauerkraut wasn’t enough—next time I’ll simmer longer so it’s less tangy. Overall tasty though!
I think covering and simmering is the key. The bratwurst stayed juicy, and the onions turned sweet. Will make again.
Totally agree—covering helps a lot. I always get nervous about drying them out, but simmering keeps them nice.
I dunno, I think the bratwurst was too greasy for my taste. Not really a fan.
I totally get you! Bratwurst can be pretty oily. Maybe try a different type next time?
Simple and hearty—exactly what I wanted. The sauerkraut with the onions gave it that tangy, savory bite. I love how the bratwurst stays juicy after simmering with a lid.
Totally agree—simple but still feels filling. The onion + sauerkraut combo is such a good tangy savory balance. I like that you simmer with the lid too; keeps the brats juicy.
Kinda mid.
Yummm! Cooked this for the game day and everyone scarfed it down. Will definitely make again!!
This is super easy for a weeknight. I was missing fresh brats once and used frozen, and it still worked (just more time).
The timing felt a little optimistic for me—my brats took closer to 10 minutes to fully cook before I covered them. Still delicious though.
Tried it and my kids loved it! Who knew they would eat sauerkraut haha. Gonna keep this one!
Sauerkraut? Really? My kids wouldn’t touch that with a ten-foot pole. Not sure about this recipe…
That’s awesome! My kids are picky eaters too, so I’ll have to give this a try. Thanks for sharing!
Bratwurst with sauerkraut? Sounds weird but actually good! I surprised myself. Thumbs up!
Good flavor, but I think 5 minutes for cooking the sauerkraut is a bit short for my taste. Next time I’ll simmer a few minutes longer so it gets softer and more integrated.
Totally get that—5 minutes can leave the sauerkraut a little sharp. I usually simmer it longer too so it mellows and blends with the onion.
It’s such a simple recipe, I messed it up! Add some spices next time, maybe garlic? I’m not a great cook.
I don’t get why people like sauerkraut. It’s too sour for me! But the bratwurst was okay.
I don’t like sauerkraut. Why would anyone eat that fermented stuff? 🤢. 1 star.
Sauerkraut smells bad honestly… but the bratwurst was solid. Just cook the sausage longer!
I actually love the smell of sauerkraut! It adds so much flavor. But I agree, bratwurst needs to be cooked longer for that perfect taste.
I dunno, sauerkraut is like fermented cabbage or somethin’ right? Could just skip it and have the sausage. Better that way.
Bratwurst is what my great-grandma made, but she never used onions! Different generations I guess. 2 stars though.
Bratwurst with sauerkraut is already a win, but I’d add mustard or caraway next time. Maybe garlic too? Idk just thinking.
Mustard + caraway would be awesome with sauerkraut. Garlic too—just a little—so it doesn’t overpower the brat flavor.
Only 5-7 mins for cooking bratwurst? I think that’s too little. Mine was not cooked through! Be careful.
Tried this tonight and it worked out great. I used a little extra onion because I’m greedy 😅 Browning first helped a lot.
Glad it worked, but 5 minutes to brown and then 10 to simmer seems kinda short? I’d probably cook longer just to be safe. Still, sounds tasty.
Love this—browning first makes such a difference. 😄 I also always go heavy on the onions. Great tip!
Sauerkraut always weirds me out, but wow—this is actually tasty. I ate way more than I planned lol.
Meh. Onion was good, but the sauerkraut tasted a bit one-note to me. Also I think I used too much oil…
Meh for me too. Onion was the best part. The sauerkraut felt like it only had one flavor—like, tangy and that’s it. Next time I might cook it with a pinch of sugar or maybe some caraway. And yeah I think you could’ve used less oil, cause the pan get kinda slick fast.
I get what you mean—sauerkraut can go a little “straight vinegar” if it doesn’t cook long enough. I usually taste it first and sometimes rinse/drain it a bit, then add a splash of water or a little mustard. Also, 1 tbsp oil is usually fine, but if the bratwurst is extra fatty it can feel like a lot.
This was amazing! Used some spicy mustard with it, took it to another level! 5 stars!!!
Not bad, but 1 cup sauerkraut feels too little for 2 links. I ended up adding more from the jar because it looked dry in the pan.
I actually like it this way because it keeps the sauerkraut from getting too watery. If you add more, just make sure you simmer a couple extra minutes so it doesn’t taste raw.
Totally agree—1 cup sauerkraut for 2 links can feel a bit dry. I usually eyeball it too and add more until it looks saucy in the pan.
Not bad, but I found the sauerkraut too sour for my taste. I prefer it with less vinegar. I’ll tweak the recipe next time.
I actually really liked the balance of flavors in this dish! Maybe try adding some sugar to the sauerkraut to sweeten it up?
Less vinegar? How can you make sauerkraut without vinegar? That’s like potato salad without potatoes! 😂
I followed the steps pretty closely and… it was okay. The flavors didn’t wow me, and the sauerkraut tasted a little harsh. Maybe I should’ve drained it better or used caraway or something.
Totally hear you. Since the recipe only says “drained,” a little extra draining (or even a quick rinse and squeeze) can really soften that sharp sauerkraut tang. Caraway would definitely help too—give it a pinch when you add the sauerkraut, or even a splash of apple juice/beer if you’ve got it.
I didn’t know how to cook bratwurst before this, your instructions are super clear! Thanks!
Turned out good, but 10 minutes covered felt a little long for my thin brats. Next time I’ll check temp earlier.
Good point—thin brats cook faster. I like to start checking earlier too; pulling them once they hit temp saves them from drying out.
Pretty easy and super flavorful. I used homemade sauerkraut and it really made a difference—tangy but not too sour once simmered.
Meh. Tastes sour. Maybe I did something wrong but it was not for me.
Not sure about the “simmer for 10 minutes” part—bratwurst can be different thicknesses and mine probably needed more. I ended up guessing and it was fine, but I was annoyed.
I’m not sure the simmer step is necessary? I cooked mine too long and the casing got a little tough. Flavor still fine though.