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.
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.
