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Bratwurst and Sauerkraut

Yield: 4-6 servings 1x
Prep: 15 minsCook: 30 minsTotal: 45 minutes


  • 4 tablespoons extra virgin olive oil
  • 10 uncooked bratwurst sausages
  • 1 pound onions, large dice
  • 2 tablespoons garlic, minced
  • 1 teaspoon celery salt
  • 1 teaspoon caraway seeds
  • 1 teaspoon dry ground mustard
  • 1 pound fresh green cabbage shredded thin (We used a mandolin)
  • 2 pounds fresh drained sauerkraut (or canned if fresh is not available)
  • 1 teaspoon sugar (optional, see note above)
  • 1 12ounce bottle of ale such as Blue Moon (see note above)
  • Long sub rolls or boiled potatoes, for serving
  • Mustard, for serving


  1. If you plan to serve this dish as an entrée with boiled potatoes instead of as a sandwich, begin preparing the potatoes now.
  2. In a large skillet or sauté pan, heat oil over medium heat and add bratwurst. Brown each side for two minutes turning a quarter turn each time so all four sides get browned. If they are curled, I found that stacking them against each other while cooking will keep them from flipping on their side. Once browned, remove to a platter and set aside.
  3. In the same pan, raise the heat to medium high and add onions. Cook for four minutes stirring with a wooden spoon.
  4. Add garlic, celery salt, caraway seeds and dry mustard. Stir and cook one minute.
  5. Add cabbage and cook for five minutes.
  6. Add drained sauerkraut, optional sugar, beer and browned bratwurst. Nestle the bratwurst into the mixture so they are totally covered. Bring to a boil, cover and lower to a simmer. Cook five minutes then remove cover and turn bratwurst. Raise heat to a medium simmer and with cover off cook 5-7 more minutes to cook off some of the liquid and to finish cooking the bratwurst. It is OK to still have some liquid in pan.
  7. Serve on rolls with spicy, yellow mustard or serve with boiled potatoes as a complete meal.

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If using a light tasting beer like the Blue Moon we used in this recipe, the sugar listed below in the ingredients list may not be necessary. However if you are using a dark or more bitter beer, sugar should be used to avoid a bitter aftertaste.

© Author: A Family Feast
Cuisine: German Method: Stovetop