If you’re looking for a dish that tastes like Oktoberfest in a casserole dish, this is it. The German Bratwurst Sauerkraut Casserole with Pretzels combines three of Germany’s most iconic flavors – juicy sausage, tangy fermented cabbage, and warm, soft pretzel chunks – into one warm, satisfying bake.
This is rustic German comfort food with a modern twist. Ideal for fall gatherings, weeknight meals, or any time you’re craving something hearty and traditional, it’s also easily adaptable for leftovers.
In this recipe, you’ll learn how to make this one-dish wonder from scratch – including suggestions for pretzel substitutes, make-ahead options, and serving ideas.
Ingredients for Bratwurst Sauerkraut Casserole with Pretzels
Serves: 4-6
For the Casserole:
4-5 Bratwurst sausages (raw or pre-cooked)
1 tbsp oil or butter (for browning)
1 medium onion, chopped
2 cloves garlic, minced
500 g (1 lb) sauerkraut, drained and lightly rinsed
1/2 tsp caraway seeds (optional)
1/2 tsp paprika
1/4 tsp black pepper
1 tbsp mustard (Dijon or German-style)
120 ml (1/2 cup) beer or broth (lager or chicken stock)
200 g (about 2 cups) day-old soft pretzels, cut into chunks
1 tbsp butter, melted (for topping)
Optional Topping:
100 g (1 cup) shredded cheese (Emmental, Swiss, or cheddar)
1 tbsp fresh parsley, chopped (for garnish)
Tools and Equipment
Large skillet
Medium mixing bowl
Oven-safe baking dish (9×13 inch or similar)
Spoon or spatula
Aluminum foil
Instructions
Step 1: Prepare the Bratwurst and Aromatics
Preheat oven to 180°C (350°F).
Heat 1 tbsp oil or butter in a large skillet.
Brown the Bratwurst sausages for 5-7 minutes, turning to brown evenly. If using raw sausages, cook through. Remove and slice into rounds.
In the same skillet, add chopped onions and cook until translucent.
Add garlic, stir for 1 minute, then add sauerkraut, caraway seeds, paprika, mustard, and pepper.
Pour in beer or broth and let simmer for 5-10 minutes, until liquid slightly reduces.
Step 2: Assemble the Casserole
In a greased baking dish, layer:
Half the pretzel chunks
All the sauerkraut mixture
The sliced Bratwurst
Remaining pretzel chunks
Drizzle melted butter over the top.
Sprinkle with cheese, if using.
Step 3: Bake
Cover with foil and bake at 180°C (350°F) for 25 minutes.
Remove foil and bake an additional 10-15 minutes, or until the top is golden and crisp.
Step 4: Serve
Garnish with fresh parsley and serve hot with German mustard, pickles, or a simple green salad.
Tips and Variations
Pretzel substitutes: Use cubed day-old baguette, dinner rolls, or German-style rye if pretzels aren’t available.
Beer adds authentic flavor, but broth or non-alcoholic malt drink can be substituted.
For a creamy version, add 1/2 cup of sour cream or crème fraîche to the sauerkraut mixture.
Add thinly sliced apples for a sweet contrast, or sprinkle cooked bacon over the top before baking.
Storage and Reheating
Refrigerate leftovers for up to 3 days in an airtight container.
Reheat in the oven at 160°C (325°F) until warmed through, or in the microwave.
Casserole can be assembled ahead of time, refrigerated, and baked the next day.
Pairing Suggestions
Serve with German Pilsner, Weißbier, or apple cider
Add sweet mustard, red cabbage, or a dollop of horseradish cream
Makes a great addition to an Oktoberfest-themed dinner
Hearty, tangy, and loaded with texture, this Bratwurst Sauerkraut Casserole with Pretzels captures everything we love about traditional German flavors – in one easy-to-make dish. Whether you’re celebrating Oktoberfest or just craving a warm, rustic meal, this casserole delivers bold taste with little effort.
Try it once, and it might just become a new favorite in your cool-weather recipe rotation.
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