Oma's Authentic German Bratwurst and Sauerkraut Recipe

by: Gerhild Fulson  /  Cookbook Author, Blogger, German Oma!

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It's time for me to share a new recipe. New for my site, but not new for me. It's an old classic. It's an authentic German Bratwurst and Sauerkraut recipe, one I've been making for decades. There are so many versions of this that I've made over the years, sometimes adding a bit of this or a bit of that (that's an Oma thing). But, the basic simple recipe stays the same.

Why?

Because it's SO good! It's a celebration of German culture, history, and tradition all rolled into one delicious meal!

Why?

It's a taste of home, and it's a bit of German history and tradition on a plate.

It's a Taste of My German Home

This is something my Mutti made so often. She knew how much we all loved the tangy sauerkraut and whatever sausages she could find, yes, even if it meant using Italian sausage!

In northern Ontario where we grew up (after emigrating from Germany in the 1950s), it was difficult to find a German deli, so she needed to use whatever substitutes were available at the local grocery store. Somehow, by adding the proper spices and using homemade sauerkraut, the final result was mouthwatering German food.

However, when she occasionally did find real German sausage … WOW! Now, that was a dinner to celebrate. And below, what you'll find is THE authentic German Bratwurst and Sauerkraut recipe that comes from my memories.

It's a Bit of History on Your Plate

Sausage-making in Germany dates back to ancient times, with early mentions in the 7th century. Bratwurst, itself, was first mentioned in writing in 1313 in Nuremberg and has been a staple in Germany ever since. Almost every region in Germany has its own special variety.

And sauerkraut? Sauerkraut came from China, spreading westward with Mongol invasions in the 13th century. It traveled along trade routes, reaching Central and Eastern Europe.

Together, Bratwurst and Sauerkraut have become an iconic German combination that's loved throughout the country … and abroad.

Bratwurst sausage, often with sauerkraut, are staples at Oktoberfest celebrations and Christmas markets, and as well, can be found both as street food and on most restaurant menus.

Celebrate Oktoberfest right at home with these German recipes found right here in Oma's Oktoberfest e-Cookbook.  

Take a peek at all Oma's eCookbooks. They make sharing your German heritage a delicious adventure!

Most 6 Popular German Bratwurst Varieties

1. Nürnberger Rostbratwurst: small and thin pork sausages, seasoned with marjoram, and usually grilled and 6-12 served with sauerkraut or potato salad.
2. Thüringer Rostbratwurst: long sausages made with pork and beef, seasoned with marjoram, caraway, and garlic and often grilled over a charcoal fire and served with mustard on a bread roll
3. Fränkische Bratwurst: long sausages, made from finely ground pork, flavored with marjoram and lemon zest and pan-fried or grilled, served with sauerkraut or potato salad
4. Coburger Bratwurst: long sausages, made from a mixture of pork and beef, seasoned with salt, pepper, and nutmeg and traditionally grilled over pine cones for a unique flavor
5. Regensburger Bratwurst: short and thick, made from pork and beef, with a coarse texture and often served grilled or pan-fried with sauerkraut or in a soup
6. Nordhessische Bratwurst: made from coarsely ground pork, seasoned with salt, pepper, and nutmeg and often grilled and served with bread and mustard

When I say "long" sausages, I mean long! Look at the "normal" sausage I had in Freiburg. Much too long for the bun, so it was served broken in half so it would sort of fit. Oh, so wunderbar!

American Substitutes for German Bratwurst

While American bratwursts are generally inspired by German varieties rather than direct equivalents, here are some that draw inspiration from German traditions:

1. Trader Joe’s Fully Cooked Uncured Bavarian Bratwurst: Most say this is the best ... but then, of course, they are actually made in Germany! Unfortunately, not available everywhere
2. Sheboygan Bratwurst: Some say it tastes similar to the Thüringer and Nürnberger ones, made from pork, sometimes veal, seasoned with salt, pepper, and nutmeg. Unfortunately, not available everywhere
3. Johnsonville Bratwurst: Made from pork, milder in flavor compared to traditional German varieties, however, it's widely found. Even I can get this one in Canada.

The American versions (#2 and 3) and others take inspiration from German bratwurst. However, they often have a much milder flavor and may use different spice combinations to cater to American palates that differ from German recipes.

Serving Suggestions for German Bratwurst and Sauerkraut Recipe

Serve it with a side of creamy mashed potatoes, boiled potatoes, or dark rye bread or German rolls to soak up those delicious juices. A dollop of mustard works as well.

How to Make German Bratwurst and Sauerkraut

First, place the Bratwurst into a skillet that has been heated with either some bacon grease or some oil.

Brown the Bratwurst on all sides and then remove them to a plate and keep warm.

Add the sliced onions and apples to the skillet and sauté until the onions are slightly caramelized. This will take about 5 minutes.

Stir in the sauerkraut and the remaining ingredients. Place the browned Bratwurst into the sauerkraut mixture.

Cover the skillet and cook on low for about 20 minutes. Taste and season with additional seasonings.

If you wish to thicken the pan liquids, see the Hints at the bottom of the recipe card below. Remove the Bratwurst first and then stir in the thickener. Simmer for about one minute and then return the sausages to the skillet.

The German Bratwurst and Sauerkraut is now ready to serve!

It's absolutely köstlich! Mega Lecker!

​Ready to make this German Bratwurst and Sauerkraut Recipe?

Print Recipe

Authentic German Bratwurst and Sauerkraut Recipe

Enjoy Oma’s German bratwurst and sauerkraut recipe with authentic flavors in this dish of hearty bratwurst, tangy sauerkraut, and apples, that popular throughout Germany.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings:

Makes 4-5 servings

Ingredients:

• 1 tbsp (15 ml) olive oil or bacon grease
• 5 German bratwurst (about 1 pound, 454 g)
• 1 large yellow onion, sliced
• 1 large apple, peeled and sliced
• 4 cups (16 oz, 454 g) drained sauerkraut
• 1 clove garlic (optional)
• ½ tsp caraway seeds
• ½ tsp paprika
• freshly ground pepper to taste
• 1 cup (250 ml) beef or chicken broth

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the bratwurst and brown them on all sides, taking about 5 minutes. The bratwurst don't need to be cooked through. Remove to a plate and set aside.
2. In the same skillet, add the sliced onions, apples, and garlic (if using). Sauté for about 5 minutes until the onions are translucent and slightly caramelized. 
3. Stir in the sauerkraut, caraway seeds, paprika, pepper, and beef broth. 
4. Place bratwurst back into the sauerkraut mixture.
5. Cover the skillet and let everything simmer gently for about 20 minutes. Check the seasonings and add more caraway seeds, paprika, and pepper, as needed. 

Notes/Hints:

• To thicken the sauce, if desired, either stir in Knorr Veloutine Instant Thickener or a slurry of about 1 tablespoon cornstarch and a bit of cold water until the sauce is as thick as you’d like.
• Sweet apples are the best to use to help balance the sourness. 
• Add 4 juniper berries to the sauerkraut or a splash of German beer to the broth for extra flavor. Some people like to add a bit of brown sugar or a bay leaf.
• Leftover cooked brats and sauerkraut taste even better the next day. Store in an airtight container in the fridge for up to 3 days.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

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Authentic German Bratwurst and Sauerkraut Recipe

By Oma Gerhild Fulson

Enjoy Oma’s German bratwurst and sauerkraut recipe with authentic flavors in this dish of hearty bratwurst, tangy sauerkraut, and apples, that popular throughout Germany.

Ingredients: bratwurst, sauerkraut, onion, apple, oil, caraway seeds, paprika, broth

For the full recipe, scroll up ...

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More about me >

Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.