Bratwurst mit Sauerkraut (Bratwurst with Sauerkraut and Onion)
Why this recipe works
- Built-in savoury depth: Browning the sausages and onions first creates pan juices that season the sauerkraut as it simmers.
- Balanced tang: White wine and mustard sharpen the dish, while butter and bratwurst add richness to round out the sauerkraut.
- Simple one-pan method: The sausages brown and finish cooking in the same pan as the sauerkraut, keeping the method straightforward and the flavours connected.
Get the most out of this recipe
Ingredient notes
- Adjust sharp sauerkraut: If the sauerkraut tastes very sour, rinse it briefly and squeeze it dry before adding it to the pan.
- Use caraway sparingly: Caraway gives the dish its familiar German-style aroma; a small amount is enough to season the cabbage without dominating it.
- Choose a dry wine: A dry white wine keeps the sauerkraut bright and savoury. Chicken stock works well if you prefer not to cook with alcohol.
Common mistakes
- Simmer gently: Keep the pan at a low simmer once the sauerkraut is added; high heat can make the sausages split and dry out.
- Check the sausages are cooked through: The bratwurst should be piping hot all the way through before serving, especially if using raw rather than pre-cooked sausages.
Serving ideas
- Serve with potatoes: Boiled potatoes, mash or crisp roasted potatoes make a natural pairing with the tangy sauerkraut and rich sausage.
- Add mustard at the table: Dijon or wholegrain mustard adds heat, acidity and texture without needing to be stirred into the pan.
Make-ahead tips
- Reheat gently: Warm leftovers in a covered frying pan over low heat with a splash of water until the sausages are piping hot.
- Good for next-day eating: The sauerkraut keeps well in the fridge for up to 3 days and absorbs more savoury flavour as it sits.
Equipment you'll need
Ingredients
Instructions
- Slice the onion. Melt the butter in a large frying pan over medium heat, then cook the onion for 6 to 8 minutes until softened and lightly golden.
- Add the bratwurst and cook for 6 to 8 minutes, turning, until browned all over. Stir in the caraway seeds for 30 seconds until fragrant.
- Tip in the sauerkraut and pour in the white wine, scraping up any browned bits from the pan. Bring to a gentle simmer, then cover and cook for 15 minutes, turning the sausages once, until the sauerkraut is hot and the sausages are cooked through.
- Taste and adjust with a little more mustard at the table if you like. Serve the sausages over the sauerkraut with the dijon mustard on the side.
Recipe notes
Tips
- If your sauerkraut is very sharp, give it a quick rinse and squeeze before adding it to the pan, then taste again at the end.
- Keep the simmer gentle so the sauerkraut stays succulent and the sausages heat through without splitting.
- Make sure the sausages are piping hot all the way through before serving.
Substitutions
- Replace Dry White Wine with chicken-broth for an alcohol-free version with a rounder savoury flavour.
- Replace Dijon mustard with whole-grain-mustard for a milder heat and a coarser texture.
Storage
- Refrigerate up to 3 days
- Cool, then refrigerate in a sealed container. Reheat gently in a covered frying pan over low heat with a splash of water until piping hot.
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Recipe overview
- Servings: 4 servings
- Total time: 40min (20min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Milk Mustard
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