Best 8 Brats Sauerkraut Recipes

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If you're looking for a hearty and flavorful meal that's perfect for a cold winter day, look no further than brats and sauerkraut. This classic German dish is easy to make and can be tailored to your own taste preferences. Whether you like your brats grilled, pan-fried, or boiled, and your sauerkraut tangy or mild, there's a recipe out there that's perfect for you. So grab a few friends or family members and get ready to enjoy a delicious meal of brats and sauerkraut.

Check out the recipes below so you can choose the best recipe for yourself!

BEER GLAZED BRATS AND SAUERKRAUT



Beer Glazed Brats and Sauerkraut image

I came up with this recipe, because simply simmering sausages in beer and onions tasted weak. I was looking for a more intense beer flavor with a little bite, and this is it. A very satisfying dish if you crave German flavor that's Americanized. We love this dish served on potato rolls with spicy hot German mustard, Swiss cheese, and ice cold beer on the side.

Provided by JTk364

Categories     World Cuisine Recipes     European     German

Time 50m

Yield 6

Number Of Ingredients 10

⅛ teaspoon celery seeds
⅛ teaspoon caraway seeds
1 pound fresh bratwurst sausages
1 (12 fluid ounce) can or bottle lager beer
1 tablespoon light brown sugar
2 teaspoons dry mustard powder
1 teaspoon onion powder
⅛ teaspoon ground black pepper
⅛ teaspoon dried dill weed
1 pound sauerkraut (preferably barrel-aged), drained

Steps:

  • Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
  • Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
  • Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.

Nutrition Facts : Calories 296.4 calories, Carbohydrate 11.6 g, Cholesterol 45.9 mg, Fat 21.1 g, Fiber 2.1 g, Protein 10.5 g, SaturatedFat 8.1 g, Sodium 1225.8 mg, Sugar 3.6 g

BRATS WITH SAUERKRAUT



Brats with Sauerkraut image

I've made many variations of this excellent main dish. The bratwurst can be plain, smoked or cheese-flavored, served whole or cut in slices, with a bun or without. It would be popular at a party or potluck.

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h10m

Yield 8 servings.

Number Of Ingredients 8

8 uncooked bratwurst links
1 can (14 ounces) sauerkraut, rinsed and well drained
2 medium apples, peeled and finely chopped
3 bacon strips, cooked and crumbled
1/4 cup packed brown sugar
1/4 cup finely chopped onion
1 teaspoon ground mustard
8 brat buns, split

Steps:

  • Place the bratwurst in a 5-qt. slow cooker. In a large bowl, combine the sauerkraut, apples, bacon, brown sugar, onion and mustard; spoon over bratwurst. , Cover and cook on low until a thermometer inserted in the sausage reads 160°, 6-8 hours. , Place brats in buns; using a slotted spoon, top with sauerkraut mixture.

Nutrition Facts : Calories 534 calories, Fat 28g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 1188mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 4g fiber), Protein 21g protein.

BRATS AND SAUERKRAUT



Brats and Sauerkraut image

Had this at a farm sell. The sauerkraut on top of the brat was just great! This can easily be made for a large crowd and keep in a roaster.

Provided by Charlotte J

Categories     Lunch/Snacks

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 9

3 tablespoons butter
3 onions, sliced
1 garlic clove
1 (11 ounce) can sauerkraut, don't drain
3 tablespoons brown sugar
1/2 teaspoon celery seed
1 bay leaf
6 bratwursts
6 hot dog buns

Steps:

  • Saute onions in butter.
  • When the onions are caramelized add garlic, saute for 1 minute.
  • Add undrained sauerkraut, sugar, celery seed and bay leaf.
  • Cover and simmer 1/2 hour.
  • Add meat and simmer for 45 minutes.
  • Serve on bun and top with sauerkraut.

QUICK SAUERKRAUT WITH GRILLED BRATS AND MUSTARD BAR



Quick Sauerkraut with Grilled Brats and Mustard Bar image

Provided by Valerie Bertinelli

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

1/2 head green cabbage, cored and very thinly sliced
1 small shallot, thinly sliced
3/4 cup apple cider vinegar
2 tablespoons light brown sugar
Kosher salt
1 pound bratwursts (not precooked)
2 tablespoons unsalted butter
1/2 teaspoon caraway seeds
2 tablespoons chopped dill, optional
Assorted mustards for serving, such as whole grain, Dijon, honey mustard and brown

Steps:

  • Preheat a grill for direct and indirect cooking.
  • Toss the cabbage with the shallots, vinegar, brown sugar and 1 tablespoon salt in a large microwave-safe bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Stir well and let stand for 15 minutes.
  • Meanwhile, place the brats on the indirect heat portion of the grill and grill, turning occasionally, until the internal temperature reaches 160 degrees F, 15 to 18 minutes. Move the brats over to the direct side of the grill and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.
  • While the brats finish grilling, melt the butter in a large skillet placed directly on the grill. Add the caraway seeds and cook, stirring, until fragrant, about 1 minute. Add the sauerkraut and stir until well coated. Stir in the dill if using.
  • Serve the bratwursts with the sauerkraut and assorted mustards on the side.

BRATS & SAUERKRAUT



Brats & Sauerkraut image

Got this recipe from my Austrian side of the family after I tried it. The aroma makes your mouth water...

Provided by Jill K

Categories     Other Main Dishes

Time 4h10m

Number Of Ingredients 4

1 pkg good brats (5-6)
32 oz jar(s) sauerkraut with liquid
1 bag(s) baby carrots
2 large russet potatoes, peeled & quartered lengthwise

Steps:

  • 1. Place raw brats in bottom of crockpot. Then layer (peeled, quartered lengthwise) russet potatoes on top of brats. Then layer bag baby carrots on top of potatoes. Then pour entire jar and liquid from jar of sauerkraut on top of carrots (the jar usually has more liquid, but you can used canned also).
  • 2. Put the lid on the crockpot and cook for 4 hours. *Important, do not lift the lid during cooking, "you'll break the seal", according to my uncle :)
  • 3. When ready to eat, you can slighlty mash the potato and carrots with your fork and topped with a little butter if desired, and then eat with brat and sauerkraut. My mouth was watering during the typing of this recipe...enjoy!

CRESCENT WRAPPED BRATS AND SAUERKRAUT



Crescent Wrapped Brats and Sauerkraut image

What a fun way to eat "Brats and Kraut." A brat wrapped up with a honey mustard and kraut in a flaky crust and baked, served with some lightly sauteed onions and a beer cheese sauce/dip. This is really good and simple. Now if your bratwurst is not pre-cooked as mine were not, I pre-cooked mine in a deep pan by boiling slowly in a mix of beer and water. They don't take too long. If they are pre-cooked, skip that step. I prefer to get the ones NOT pre-cooked, but whatever you have will work fine. I serve this with a green salad and of course a cold beer. This is the simplest thing to make and so good. The recipe I used for the beer cheese sauce was Recipe #162043, however I used a sharp cheddar and a amber or dark beer. NOTE: I reinforced a few instructions after reading a review, but the recipe remains the same.

Provided by SarasotaCook

Categories     Meat

Time 40m

Yield 4-8 Wrapped Brats, 4 serving(s)

Number Of Ingredients 12

1 (8 ounce) can crescent rolls, I used Pillsbury brand (you can also find the sheets if you can fine them)
1 (8 ounce) can sauerkraut, you can also fresh kraut from the Deli too which I prefer if they carry it
4 cooked bratwursts (pre-cooked or follow cooking directions, in step 1)
6 teaspoons spicy brown mustard
2 teaspoons honey
1 egg, beaten
1 teaspoon caraway seed (optional)
1 large onion, cut in quarters and thin sliced
1 tablespoon butter
salt
pepper
cheese sauce (Cheese and Beer Sauce, see note below)

Steps:

  • Make Ahead -- This is why I like this recipe. The Onions can be made ahead; the mustard and honey sauce can be made ahead; and the brats can even be made ahead This will save lots of time if you are having this for a party.
  • Brats -- Now if pre-cooked, skip this step. If not, I like to cook mine in a in deep saute pan with 1 can of beer and a couple of cups of water (you can use all water if you want), and just simmer on medium for about 15 minutes. Follow directions on the package. I prefer to simmer rather than pan saute or grill. I don't like mine to be browned for this recipe.
  • Sauerkraut -- Drain well. You don't want any liquid for this. I even set the kraut after I drain it on a paper towel and squeeze to make sure it is nice and dry.
  • Mustard -- Mix the mustard and the honey and set to the side. One half is used for the brats, and 1/2 for extra dipping. You can use a store bought honey mustard if you want, but I prefer to make mine fresh.
  • Wraps -- On a cookie sheet either sprayed well with a non-stick spray or I prefer to use parchment paper (no clean up), lay out the crescent rolls from the can. I use a rolling pin just to flatten a little, and to make sure all the seams are pressed together. This is KEY. ;You don't want to use the pre-cut crescent roll triangles.
  • Use a pizza cutter or a knife and cut from top left corner to bottom right corner and and same on the other side to make 4 large triangles. This is a must to fit around the brat.
  • NOTE: If you wanted, you could use 2 triangles (needing 2 cans of the crescent rolls) if you prefer your brat enclosed more. Personally, I prefer using one triangle, but you could always add more if necessary.
  • Filling -- Now on each triangle, I use a pastry brush, but a knife will work fine - add a little of the honey mustard dressing. Then 1/4 cup of the sauerkraut on each triangle, toward the long edged end, and finally the bratwurst. Roll up, just like you would a crescent roll. You can use less kraut if you want, but 1/4 cup works for me. I think it also depends on the size of the bratwurst, and each brand is a bit different.
  • Bake -- On the top of each roll, make 4-5 thin slices 1/2" apart with a knife, this will allow the kraut to heat up and cook the crust more evenly. Brush with the egg (which will give it a crisp brown crust) and sprinkle with the caraway seeds if you want. I like the caraway, but it is optional.
  • Pre-heat the oven to 375, and bake 15-20 minutes until golden brown.
  • Onions -- As the brats cook, use the same pan you cooked the brats in (liquid thrown out), and melt the butter on medium high. Add the onion and cook until soft, tender and golden, around 10 minutes. Not too brown, just tender and golden. It will take about the same time as it takes to bake the brats. You can always make the onions ahead of time.
  • Serve -- Plate your wrapped brats with the extra honey mustard as a dip and the sauteed onions.
  • Beer Cheese Sauce Optional -- Recipe #162043, is a great recipe but I prefer to use a sharp cheddar and a dark or amber. This is a great sauce to go with the brats. ENJOY!

TATER TOT, BRATS AND SAUERKRAUT CASSEROLE



Tater Tot, Brats and Sauerkraut Casserole image

Super easy casserole for sauerkraut lovers!

Provided by Marianne Gleason

Categories     Casseroles

Time 50m

Number Of Ingredients 7

1 can(s) sauerkraut, large
1 lb bratwurst
1 bag(s) tater tots
1 can(s) cheddar cheese soup
1/2 c milk
2 c cheddar cheese, shredded
1/4 green onions, sliced thin

Steps:

  • 1. Rinse and drain sauerkraut and out in bottom of 13x9 casserole.
  • 2. Cook bratwurst and slice. Place slices brats on top of sauerkraut.
  • 3. Mix soup with milk and pour over top of brats & sauerkraut.
  • 4. Arrange tater tots on top and bake at 450 for 20-25 minutes until tater tots are golden brown.
  • 5. Pull from oven and top with shredded cheese and green onions. Return to oven for 5 minutes until cheese is melted.

SAUERKRAUT & BRATS



Sauerkraut & Brats image

These bratwurst sausages are wonderful served as sandwiches but equally as good when served with fried potatoes.

Provided by Baby Kato

Categories     Sandwiches

Time 50m

Number Of Ingredients 11

1 tbsp butter
6 bratwurst sausages
2 onions, halved, sliced
1 granny smith apple, cored, chuncked
2 cups drained sauerkraut
1 bottle dark beer
1 tsp caraway seeds
1/2 tsp thyme leaves
1/2 tsp salt + 1/4 tsp pepper
6 rolls (optional)
coarse grain or bold mustard

Steps:

  • 1. Heat a large pan on medium-high heat.
  • 2. Add the butter and sausages; brown them on all sides.
  • 3. Once browned remove and set aside until needed.
  • 4. Turn the heat to medium and add the onions, stirring often fry for 10 minutes until lightly browned.
  • 5. Now add the apples, when they are golden, add the sauerkraut, sausages and beer. Mix well.
  • 6. Now add the caraway, thyme, salt and pepper; cover and simmer for 30 minutes, adding a little water if necessary.
  • 7. Serve as a sandwich or with fried potatoes. Sandwich: Add the sausage and sauerkraut to a toasted bun and drizzle mustard over top.

Tips:

  • Choose high-quality brats. Look for brats that are plump and have a bright red color. Avoid brats that are pale or have a slimy texture.
  • Cook the brats slowly over low heat. This will help to prevent them from drying out and becoming tough.
  • Use a variety of sauerkraut. There are many different types of sauerkraut available, each with its own unique flavor. Try a few different types to find one that you like.
  • Add other ingredients to your brats and sauerkraut. Onions, peppers, apples, and caraway seeds are all popular additions. Feel free to experiment with different ingredients to create your own unique dish.
  • Serve brats and sauerkraut with your favorite sides. Mashed potatoes, roasted vegetables, and warm bread are all great options.

Conclusion:

Brats and sauerkraut is a classic German dish that is enjoyed by people all over the world. It is a simple dish to make, but it is packed with flavor. With a few simple tips, you can make brats and sauerkraut that will impress your friends and family. So next time you are looking for a hearty and flavorful meal, give brats and sauerkraut a try.

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