Bratwurst with Sauerkraut and Onions from the Pan Recipe
Bratwurst with sauerkraut and onions is a very German combination: simple, filling and full of flavour. In Germany this dish often appears at fairs, festivals and when watching a match at home. It’s something between a proper meal and street food – you can eat it from a plate or in a bun, like a substantial sausage in a hot dog.
Bratwurst with sauerkraut and onions from the pan is the essence of German fair food – simple ingredients but huge flavour from sautéed onions, tangy sauerkraut and juicy sausage. The combination of acidity, saltiness and the gentle sweetness of apple makes the dish filling but not heavy. It can be served both on a plate and in a bun, so it perfectly bridges the gap between a home-cooked meal and street food vibes.
Chef's tips
Don’t fry the sausages over very high heat – first brown them over medium heat, then finish cooking them under a lid so they stay juicy inside rather than drying out. Taste the sauerkraut before putting it in the pan – if it’s very sour, rinse it quickly in cold water and squeeze well. Sauté the onions patiently until they are golden and slightly caramelised, as they build the depth of flavour.
How to serve
Serve with a crusty roll, mashed potatoes or simply boiled potatoes with butter and dill – it makes a great, hearty meal for cooler days. To drink, a lager or wheat beer is ideal, and for a non-alcoholic option, sparkling water with a slice of lemon. This dish is perfect for watching a match together or an evening get-together at the table, when everyone can help themselves straight from the pan.
Ingredients
- bratwurst sausages raw or pre-cooked, preferably pork - 8 pieces
- sauerkraut lightly squeezed to remove excess juice - 500 g
- onion medium, peeled - 2 pieces
- apple tart, e.g. Boskoop or another sour variety - 1 piece
- vegetable oil for frying the sausages - 2 tablespoons
- butter for the sauerkraut - 1 tablespoon
- vegetable stock can be made from a stock cube - 150 ml
- allspice whole berries - 3 grains
- bay leaf - 2 pieces
- sugar to gently balance the acidity of the sauerkraut - 1 teaspoon
- salt to taste
- ground black pepper to taste
- mustard for serving, preferably wholegrain or Bavarian - 4 tablespoons
Preparation
- Cut the onions into thin slices. Peel the apple, remove the core and cut into thin slices or small cubes. If the sauerkraut is very sour, briefly rinse it under cold water and squeeze it lightly with your hands.
- In a large frying pan or wide pot, heat the butter over medium heat. Add the onion and fry for 5–7 minutes, stirring often, until it softens and turns lightly golden but not burnt.
- Add the sauerkraut, apple, allspice berries, bay leaves, sugar and pour in the stock. Stir, cover and simmer over low heat for 20–25 minutes, stirring every few minutes. The sauerkraut should soften but not completely fall apart.
- Meanwhile, heat the oil in another large frying pan over medium heat. Add the bratwurst sausages. Fry for 10–12 minutes, turning every few minutes, until the sausages are evenly browned on all sides and clear juices run out when pierced.
- When the sauerkraut is tender, season it with salt and pepper to taste. If it is too dry, add a little water or stock; if it is too watery, uncover and cook for a few minutes until some of the liquid evaporates.
- Remove the bay leaves and allspice berries from the sauerkraut. Put a portion of hot sauerkraut on each plate and place 2 sausages per person on top. Serve with mustard and optionally with a slice of bread or a bun.
Storage
Store leftovers in the fridge in airtight containers for up to 3 days. Reheat the sauerkraut gently in a pan or pot with a splash of water, and reheat the sausages separately in a pan so they stay nicely browned and juicy.
