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Authentic German Bratwurst and Sauerkraut Recipe

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

Ingredients:

• 1 tablespoon (15 milliliters) olive oil or (13 grams) bacon grease
• 1 pound (454 grams) German bratwurst
• 1 large yellow onion, sliced
• 1 large apple, peeled and sliced
• 1 garlic clove, minced (optional)
• 4 cups (568 grams) drained sauerkraut
• ½ teaspoon (1 grams) caraway seeds
• ½ teaspoon (2 grams) paprika
• freshly ground pepper, to taste
• 1 cup (240 milliliters) 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, about 5 minutes. They don't need to be cooked through. Remove them to a plate and set aside.
2. In the same skillet, add the onions, apples, and garlic. Sauté for about 5 minutes until the onions are translucent and slightly caramelized.
3. Stir in the sauerkraut, caraway seeds, paprika, pepper, and broth.
4. Place the bratwurst back into the sauerkraut mixture.
5. Cover the skillet and let everything simmer gently for about 20 minutes.
6. Check the seasonings and add more caraway seeds, paprika, and pepper, as desired, and serve.

Notes/Hints:

• To thicken the sauce, if desired, either stir in Knorr Veloutine Instant Thickener or a slurry of about 1 tablespoon (7.5 grams) 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

Updated on June 04, 2026