Oven-Baked Bratwurst and Sauerkraut are tender, flavorful, and lightly sweetened with apples, making them perfect for an easy Oktoberfest-inspired meal. Serve on pumpernickel rolls with a refreshing Blueberry Kale Crunch Salad for a festive, crowd-pleasing spread.
Why You'll Love This Baked Bratwurst and Sauerkraut Recipe
This recipe is perfect for any time of year, but it's especially popular during Oktoberfest. Oktoberfest is a 16-day festival that takes place in Munich, Germany, in late September and early October.
Ingredients Overview
Brats and sauerkraut is a classic German dish that is perfect for the fall and winter. The combination of the savory sausage, the tangy sauerkraut, and the sweet apples is a simply irresistible combination.
This oven-baked brats dinner is easy to make and doesn't require any special equipment. With a few simple ingredients and an easy-to-follow recipe, you can experience a true German flavor adventure today!
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Oven Baked Bratwurst and Sauerkraut
This beloved national dish of Germany packs big flavor in every bite and is sure to delight your family. In true Bavarian fashion, we'll walk through everything step-by-step so that you can easily put together this baked brats and sauerkraut dinner.
Keep reading if you're ready for an immersive culinary adventure into Munich's most iconic cuisine.
Brown The Brats
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a 4 to 6 quart Dutch oven over medium heat. Add the sausages and cook until lightly browned on all sides.
- Remove the sausages from skillet and set aside.
- Add sliced onion, apple slices, garlic, and seasonings to the Dutch oven and cook until softened, about 5 minutes.
PRO TIP: If you're in a hurry, you can completely skip browning the brats.
Return Brats To The Pot
- Return brats to skillet and nestle into the onion and apple mixture.
Add The Sauerkraut To The Bratwurst
- Empty the package of sauerkraut and caraway seeds over the brats, onions, and apples. Add the beer or water.
Tuck In Some Potatoes
- Cut the potatoes lengthwise in half and tuck in around the outer edges of the Dutch oven pot with a sprig of fresh thyme or rosemary. They don't have to be submerged.
- Bake covered in preheated oven for 30 to 40 minutes, or until the sausages are cooked through and the potatoes are fork tender. Serve with crusty bread to soak up some of the sauce.
PRO TIP: You can also cook this dish on the stove top. Use the same Dutch oven. Instead of baking in the hot over, cook the brats on stove, with the pot covered, for 30 minutes on medium low until the potatoes are tender and brats cooked through.
Serving Suggestions
This hearty meal is the perfect way to warm up during the chilly winter months. Whether it's sharing with your family or enjoying a weekend meal celebrating with friends, this traditional Bavarian dish won't disappoint.
This Bavarian style German bratwurst dinner is best served hot with your favorite sides, such as Roasted Brussel Sprouts and Carrots and our Crockpot Black Forest Dump Cake.
Substitutions and Variations
Here are a few delicious variations when making this recipe for brats and sauerkraut with apples.
- You can add a ½ cup of your favorite beer to the Dutch oven before placing it in the oven to bake.
- Caraway seeds are authentic Bavarian flavor, but you can also choose a Cajun seasoning blend, or just use fresh herbs of choice.
- If you don't like apples with your sauerkraut, you can substitute cranberries, or simply add some carrots.
Tips for Success
Here are a few tips for making this delicious, easy German dinner:
- To prevent the sausages from splitting, prick them with a fork a few times before cooking.
- Browning is optional, but it does add more flavor to the sauce.
- You can also add other vegetables to this dish, such as carrots or mushrooms.
- If you don't like sauerkraut, you can substitute shredded cabbage.
- Serve this German dinner with your favorite mustard on the side to dip the sausage in.
Storage Options
- This bratwurst and sauerkraut dinner can be stored in the refrigerator for up to 3 days. It can also be frozen for up to 2 months.
- To reheat, thaw the dish overnight in the refrigerator and then bake in a preheated oven at 350 degrees F (175 degrees C) for 15-20 minutes, or until heated through.
Related Recipes
- Kapusniak (Polish Cabbage Soup)
- Sausage Sheet Pan Dinner
- Dutch Oven Apple Crisp
- Roasted Brussels Sprouts and Apples
- Cinnamon Apple Rolls
Frequently Asked Questions
German style is made with pork, veal, or beef. It's also typically seasoned with caraway or fennel seeds.
You can cut up fresh green cabbage in large chunks. Bake the bratwursts on top of the onion, cabbage, and sliced apples. Then add the quartered potatoes.
Yes, you can cook this dish on the stove top. Heat a Dutch oven pot over medium heat and brown the bratwurst in a little olive oil. Add the onion, apple slices, caraway seeds, potatoes, and sauerkraut to the pot and cook on medium low for 30 minutes, or until the bratwurst and potatoes are tender.
They should be cooked to an internal temperature of 160 degrees F (71 degrees C). Allow 30 to 40 minutes to completely cook the sausages through in the large Dutch oven, as well cook the potatoes fork tender.
Easy Pork Dinner Recipes
Get The Recipe!
Bratwurst and Sauerkraut with Apples
Equipment
- 6 qt Enameled Dutch Oven
- 6 qt Stainless Steel Dutch Oven
Ingredients
- 1 tablespoon Olive oil
- 1 package Bratwursts any kind, package of 5
- 1 Onion Sliced
- 2 Apples Cored and sliced, skins on
- 2 cloves Garlic Sliced
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 16 oz Sauerkraut Any kind
- ½ teaspoon Caraway seeds Optional
- ½ cup Beer Or water
- 4 medium Yukon Gold potatoes
- 1 sprig Thyme fresh
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a 4 to 6 quart Dutch oven over medium heat. Add bratwurst and cook until lightly browned on all sides.PRO TIP: If you're in a hurry, you can completely skip browning the brats.1 tablespoon Olive oil, 1 package Bratwursts
- Remove bratwurst from skillet and set aside.
- Add sliced onion, apple slices, garlic, and seasonings to the Dutch oven and cook until softened, about 5 minutes.1 Onion, 2 Apples, 2 cloves Garlic , 1 teaspoon Salt, ½ teaspoon Black pepper
- Return bratwurst to skillet and nestle into the onion and apple mixture.
- Empty the jar, can, or package of sauerkraut and caraway seeds over the brats, onions, and apples. Add the beer or water.16 oz Sauerkraut, ½ teaspoon Caraway seeds , ½ cup Beer
- Cut the potatoes lengthwise in half and tuck in around the outer edges of the Dutch oven pot with a sprig of fresh thyme or rosemary.They don't have to be submerged.4 medium Yukon Gold potatoes, 1 sprig Thyme
- Bake covered in preheated oven for 30 to 40 minutes, or until bratwurst is cooked through and the potatoes are fork tender. Serve with crusty bread to soak up some of the sauce.
Notes
- To prevent the bratwurst from splitting, prick them with a fork a few times before cooking.
- Browning the bratwurst is optional, but it does add more flavor to the sauce.
- You can also add other vegetables to this dish, such as carrots or mushrooms.
- If you don't like sauerkraut, you can substitute shredded cabbage.
- Serve this German bratwurst dinner with your favorite mustard on the side to dip the sausage in.
Leave a Reply