Bratwurst Skillet

by David Blersch

Inspired by my love of German food that I grew up eating in Cincinnati, OH, and my 2 years in Germany with the US military.


1.5 to 2 lbs cooked bratwurst (8 links)
2 lbs sauerkraut, rinsed and drained
6 slices bacon
2 cups lager beer (I use Warsteiner or Bitburger)
½ cup apple sauce
2 medium red potatoes, peeled and sliced
1 medium onion, chopped
1 Tbsp minced garlic
2 Tbsp butter
2 Tbsp brown sugar
1 tsp caraway seed
1 bay leaf

Fry bacon till crisp. Reserve bacon and add butter to pan. Sauté onion and garlic over medium heat until tender.

Stir in beer, sauerkraut, potatoes, apple sauce, brown sugar, caraway seed, and bay leaf. Bring to low boil.

Brown bratwurst on all sides in separate skillet. Add bratwurst to sauerkraut mixture, cover, and simmer for 20 to 30 minutes or until potatoes are done. Remove bay leave and crumble bacon over top. Serves 6 to 8.

Comments for Bratwurst Skillet

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Bratwurst, Sauerkraut, YUMMY!
by: Gerhild

David, this recipe sounds so yummy! The combination of ingredients is SO traditional German. This one is a must-try! Thanks for sharing it.

Bratwurst in the Oven
by: Jan

David, I make something similar to this, literally following your recipe with a few changes.

Instead of using the beer, since I rarely have any in the house, I use apple juice.

Garlic sounds like it fits great in here, but since my husband doesn't really like it, I leave it out. Still tastes great.

The addition of the brown sugar and caraway seed is a must! It really gives a great flavor to the whole dish.

Where my recipe changes is that after frying the bacon and sauteeing the onion, I put everything together into a casserole dish. The sausage is nice if it is quickly browned a well before hand.

Once in the casserole, I put it in the oven at 350 F for about 1 hour. House smells good!

Dinner is easy. Dinner is delicious!

Thanks, David, for giving me the basic recipe that I could play around with.

potato quantity?
by: Anonymous

I'm wondering about the quantities given in Jan's recipe. If this is to serve 6 to 8 people, I'd think that more the 2 medium sized potatoes would be needed.

I'm wondering if I should double the potatoes if I want this to serve as a main dish for 8 people?


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