Bratwurst with Sauerkraut Recipe: Quick German Comfort Dish 2026

Bratwurst with sauerkraut is a dish that has been made in Germany for a very long time, especially in the cold months when fresh food was scarce. Today it is a fixture at celebrations, and the food stalls at festivals still serve it as one of their star dishes, often tucked into a roll.

Sauerkraut is traditionally fermented cabbage, but here we make a quick version without fermentation that delivers a very similar, delicious result. The cabbage cooks down with onion and bacon, and apple adds the sweet note it needs.

A splash of vinegar and a gentle simmer bring out the tangy depth that fermentation would normally provide. We use fresh bratwurst here, though packaged sausages work too; just check the package, since they usually come precooked and need less time in the pan.

Ingredients for Bratwurst with Sauerkraut

This makes 2 generous servings.

• 200 g cabbage
• 20 g onion
• ¼ apple
• 2 tablespoons olive oil (1 for the sauerkraut and 1 for the sausages)
• 20 g bacon, cut into strips
• 2 tablespoons vinegar
• 80 ml vegetable broth
• Salt
• Ground black pepper
• 2 bratwurst-style sausages (fresh or packaged)
• Mashed potatoes, to serve (optional)
• Mustard, to serve (optional)

How to Make Bratwurst with Sauerkraut Step by Step

1. Chop the cabbage, onion and apple

First, prepare the sauerkraut. Wash and finely shred 200 g of cabbage. Peel and chop 20 g of onion. Wash, peel, core and grate ¼ of an apple.

2. Sauté the onion and bacon

Heat 1 tablespoon of olive oil in a skillet and sauté the onion with 20 g of bacon strips until the onion softens and the bacon releases its flavor.

3. Add and cook the cabbage

Add the cabbage, the apple, 2 tablespoons of vinegar and 80 ml of vegetable broth to the skillet. Cook over medium heat for 30 minutes, then season with salt and pepper to taste.

4. Brown the sausages

While the sauerkraut cooks, brown 2 bratwurst-style sausages in a skillet with 1 tablespoon of olive oil. If they are fresh, once browned, lower the heat, cover and cook for 8 minutes, turning them until fully cooked. If they are packaged, follow the instructions on the package, since they usually come precooked and need less cooking time.

5. Serve the sausages with the sauerkraut

Once the sauerkraut and sausages are done, plate the well-browned bratwurst with the freshly cooked sauerkraut alongside, over mashed potatoes if you choose to use them, and serve with mustard.

Tips for the Best Bratwurst with Sauerkraut

Fresh versus packaged sausages

Fresh bratwurst gives the best texture and needs the full covered cooking time after browning. Packaged sausages are usually precooked, so check the package directions and shorten the cooking accordingly.

Getting the tang without fermenting

The vinegar added with the broth, together with the gentle 30-minute simmer, recreates the tangy character of fermented cabbage. Taste near the end and adjust the salt and pepper.

Serve it the German way

To enjoy this as it would be served in Germany, pair the sausages and sauerkraut with mashed potatoes and a spoonful of mustard on the side.

30 Top Recipes I Enjoy Cooking at Home

Like a lot of home cooks, I like having a balanced lineup ready to go: simple comfort dishes, well-known international plates, and desserts that make everyone happy.

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Additional Tasty Recipes the Whole Family Will Enjoy

After years of testing and fine-tuning recipes in my own kitchen, I've come to believe the strongest dishes rely on three things: simplicity, techniques you can trust, and serious flavor.

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And for those steering clear of wheat, my comforting Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and deeply satisfying without any gluten.

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