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This beer-simmered bratwurst with apple sauerkraut is old-school comfort done right. Ale keeps the sausages juicy, apples cut through the richness, and the whole thing lands squarely in real-food territory.
It’s unfussy, a little indulgent, and full of flavor.
Inspired by classic German flavors, this bratwurst dinner recipe keeps things simple for home cooking.
Here’s Why This Bratwurst and Kraut Recipe Works
Beer bath = juicy brats: A gentle simmer in ale keeps the sausages plump and flavorful without drying them out.
Sweet and sour sauerkraut: Apples, onions, caraway, and a hint of lemon take kraut from afterthought to something you’ll actually look forward to eating.
One-skillet dinner: Everything comes together in a single pan, which means less cleanup and more time to actually enjoy dinner.
Big flavor, reasonable timing: On the table in under 40 minutes. Ideal for weeknights when you want real food, not another rushed compromise.
For a classic German main dish, braised beef rolls are another hearty option that pairs well with these flavors.
Recipe Tips
Don’t boil the brats. A gentle beer simmer keeps them juicy; boiling will split the casings and dry them out. Low heat wins here.
Use tongs, not forks. If you puncture the sausages, they will lose the juices and shrink.
Brown first, simmer second. A good sear adds flavor before the beer goes in.
Drain the sauerkraut well. Excess liquid will water things down instead of letting the apple and caraway shine.
Cut the apples on the larger side. Bigger chunks soften without turning mushy.
Warm the kraut, don’t cook it. Let the residual heat do the job so it stays bright and flavorful.
Choose a malty beer. Amber or brown ale adds depth without bitterness; hoppy beers can overpower the sausage.
Cook the onions until soft. They should be translucent and lightly golden before adding anything else. This builds the base flavor.
Taste the kraut before seasoning. Sauerkraut varies wildly in salt and tang; taste before adjusting the salt.
Add mustard to the plate, not the pan. Whole-grain mustard keeps its punch when served fresh instead of cooked.
Rest the brats briefly. A short pause after simmering helps the juices settle instead of running out onto the plate.
This pairs especially well with a warm potato salad, making it an easy German-inspired dinner.
Ingredient Notes
Bratwurst: Use fresh, uncooked brats, not pre-cooked. They’ll absorb the beer as they simmer and stay juicy.
Beer: Stick with an amber or brown ale. You want malty and smooth, not bitter or hoppy, so the beer enhances the sausage instead of competing with it.
Apples: Granny Smith apples hold their shape and bring a clean, tart contrast that balances the richness of the brats and butter.
Sauerkraut: Look for fresh, refrigerated sauerkraut and drain it well. You’re warming it, not cooking it, so the flavor stays bright instead of flat.
Caraway seeds: A little goes a long way, but don’t skip them. They give the dish that classic, unmistakable brat-and-kraut character.
If you enjoy the sweet-tart balance here, my red cabbage with apples is another simple side that plays well with bratwurst.
Bratwurst with Apples and Sauerkraut
This is my go-to when dinner needs to happen fast. It is a simple, dependable recipe that has a lot of flavor and not much hands-on time. It’s the kind of comfort you actually want on a busy night.
Want to skip the kraut and go all in on the bratwurst? Try this beer poached bratwurst recipe with a crisp, golden finish.
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Ale Braised Bratwurst and Apple Sauerkraut
If you make this recipe, please leave a star rating and comment.
Ingredients
- 2 Tablespoons olive oil
- 4 links Bratwurst, uncooked
- 12 ounce amber ale, or brown ale
- ¼ cup butter
- 1 pound yellow onions, sliced
- 1 Granny Smith Apple, halved, cored and cut into chunks
- 1 tablespoon caraway seeds
- ¼ cup brown sugar
- ½ lemon, juiced
- 1 tablespoon Fresh thyme
- 1 quart sauerkraut, well drained
- whole grain mustard
- 1 to 2 sprigs Fresh thyme
Instructions
- Heat the oil in a large skillet set over medium heat. Add the bratwurst and brown well, turning with tongs. Use tongs so you do not puncture the bratwurst with fork tines.
- Pour the ale into the skillet, reduce the heat to low, partially cover with a lid and simmer until most of the liquid has evaporated about 15 minutes. Do not boil as the bratwurst will split.
- Meanwhile, prepare the apple-sauerkraut. Melt the butter in a large skillet set over medium heat. Add the onions, and cook, stirring often, for 5 minutes.
- Stir in the apple chunks, caraway, brown sugar, lemon juice, and thyme. Cook an additional 5 minutes. Turn off the heat and add the sauerkraut tossing with the apples and onions.
- Cover with a lid and allow to sit until the sauerkraut is heated through and the flavors have melded. 10-15 minutes.
- Transfer the sausages to individual plates (whole, or cut into diagonal slices, spoon the apple sauerkraut alongside and a spoonful of the mustard.
- Serve with carrots and horseradish sauce
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Made just the Sauerkraut to go with your Jaeger Schnitzel. Perfect combination and the meal needs nothing else. Well, maybe a beer….
Mom used the cans also. Never knew Sauerkraut was not only edible, but phenomenal. This one just sounded right, and had to try despite misgivings. From now on, only the jars.
Always appreciate the information that goes along with your recipes.
Just one five star rating after another.
Thanks, again.
Thanks, Craig, I’m glad you enjoyed it!
Ingredients say lemon juice and thyme but I do not see them mentioned in the recipe. Do I add them at the very end? Thanks!
Add the lemon juice and thyme when you add the apples and brown sugar. Thanks for catching that. I updated the recipe.
Love this. This recipe reminds me of some of the old school sauerkraut dishes my Grandpa used to make! Thank you so much for sharing, cannot wait to make this at home.
Hi, Billy….This sauerkraut is good stuff, hope you enjoy the recipe and thanks for your comments 🙂