Few dishes embody German comfort food like Bratwurst with sauerkraut and potatoes. It’s a hearty, satisfying meal that pairs the smokiness of grilled sausage with the tang of fermented cabbage and the earthiness of boiled or pan-fried potatoes.
Whether served at a beer garden, Oktoberfest, or a Sunday family dinner, this trio remains one of Germany’s most enduring culinary traditions.
In this recipe, we’ll show you how to make Bratwurst with sauerkraut and potatoes the authentic way – with options for boiling, pan-searing, or grilling the sausage, plus homemade touches to elevate the sauerkraut.
Ingredients
Serves: 4
For the Bratwurst:
4-6 German Bratwurst sausages (raw or precooked)
1 tbsp oil or butter (for pan-frying)
Optional: ½ cup beer or broth (for simmering or deglazing)
For the Sauerkraut:
500 g (1 lb) sauerkraut (drained and rinsed lightly)
1 small onion, finely chopped
1 apple (optional), peeled and grated
1-2 tbsp butter or lard
1 tsp caraway seeds
½ tsp sugar (optional, to reduce acidity)
Salt and pepper to taste
For the Potatoes:
600–800 g (1.5-2 lbs) waxy potatoes (Yukon Gold or similar)
Salt for boiling
2 tbsp butter or oil (for pan-frying, optional)
Fresh parsley, chopped (for garnish)
Equipment
Large skillet or grill pan
Saucepan for potatoes
Medium pot for sauerkraut
Knife and cutting board
Tongs and spoon
Instructions
Step 1: Prepare the Potatoes
Peel the potatoes (optional) and cut into even halves or quarters.
Place in a pot with salted water. Bring to a boil, then simmer for 15-20 minutes until fork-tender.
Drain and keep warm. Optional: pan-fry in butter or oil for a crispy finish.
Step 2: Cook the Sauerkraut
In a medium pot, melt butter or lard over medium heat.
Add chopped onions and sauté until soft and translucent.
Stir in sauerkraut, apple (if using), caraway seeds, and a pinch of sugar.
Simmer gently for 15-20 minutes, stirring occasionally. Add a splash of broth or white wine if it gets too dry.
Season to taste with salt and pepper.
Step 3: Cook the Bratwurst
Option 1 – Pan-Fried:
Heat 1 tbsp oil or butter in a skillet over medium heat.
Add Bratwurst and cook for 8-10 minutes, turning frequently, until browned on all sides.
Optional: Add ½ cup beer or broth and cover to steam for 5 more minutes.
Option 2 – Grilled:
Preheat grill to medium heat.
Grill sausages over indirect heat for 10-12 minutes, turning occasionally, until cooked through.
Option 3 – Boiled First, Then Seared:
Simmer raw Bratwurst in water or broth for 10 minutes.
Remove and brown in a hot pan for a crispy finish.
Step 4: Assemble and Serve
Arrange 1–2 sausages per plate.
Add a generous spoonful of warm sauerkraut.
Place potatoes on the side, either boiled or pan-fried.
Garnish with chopped parsley and serve with mustard or horseradish on the side.
Optional Additions:
Serve with beer gravy made from Bratwurst drippings.
For a richer sauerkraut, simmer with a bay leaf, juniper berries, or a splash of white wine.
Tips and Variations
Precooked sausages (store-bought Bratwurst) are quicker but less flavorful than fresh.
To cut sauerkraut’s sharpness, rinse and add a small grated apple or a bit of honey.
Use German-style mustard (mild or spicy) to complete the meal.
Make a vegetarian version using meatless Bratwurst or smoked tofu and the same sides.
Storage and Reheating
Store leftovers in an airtight container for up to 3 days.
Reheat gently in a pan or microwave until hot throughout.
Sauerkraut can be made ahead and reheats well; it often tastes better the next day.
Simple, rustic, and packed with tradition, Bratwurst with sauerkraut and potatoes is German home cooking at its finest. Whether you’re preparing a weeknight dinner or planning an Oktoberfest feast, this dish delivers bold flavor with minimal effort.
Try pairing it with a cold Pilsner, a soft Pretzel, or a hearty German mustard for the full experience.
Related Articles: 12 Types of German Wurst You Should Know From Bratwurst to Blutwurst, this guide introduces 12 of Germany’s most iconic sausages. Learn what makes each one unique – and how to cook or serve them.
How Sauerkraut Became Germany’s Superfood Learn how sauerkraut became Germany’s nutritional powerhouse. Discover its health benefits, cultural history, and delicious German recipes to try.
What Is Mettwurst? Raw-Cured German Sausage Guide Dive into the world of Mettwurst – a cured, often smoked raw sausage. Discover its regional styles, how to enjoy it safely, and what makes it different from Mett.
