Traditional Dishes from Germany
German Bratwurst with Beer-Braised Onions and Sauerkraut
Juicy Bratwurst cooked gently in beer with golden onions, warm sauerkraut, German mustard, and crispy bread rolls: a comforting German-inspired dish to share.
The sausages are first cooked gently over low heat with beer, onion, and spices to preserve their juiciness, and then browned on the grill. They are served with hot sauerkraut, shiny onions, mustard, and crispy bread rolls.
01
Ingredients
Have everything ready before you begin.
- ✓4 fresh pork bratwurst sausages
- ✓1 tablespoon of vegetable oil
- ✓2 medium yellow onions, cut into thin slices
- ✓2 cloves of garlic, finely chopped
- ✓350 ml, or 1 1/2 cups, of German light beer
- ✓500 g, or approximately 17 1/2 oz, of sauerkraut, drained and slightly squeezed
- ✓1 teaspoon of caraway seeds
- ✓1 bay leaf
- ✓1/2 teaspoon of salt
- ✓1/4 teaspoon of black pepper
- ✓1 tablespoon of unsalted butter
- ✓4 crispy bread rolls
- ✓4 tablespoons of German mustard
02
Step-by-step method
- 01
Brown the onions
Heat a large and deep skillet or pot over medium heat. Add the oil and cook the onions for 5 to 7 minutes, stirring occasionally, until they soften and start to brown. Add the garlic and cook for 30 seconds, without letting it burn.
- 02
Add beer and spices
Add the bratwurst to the skillet and pour in the beer. The liquid should reach about halfway up the sausages. Add the bay leaf, caraway seeds, salt, and black pepper.
- 03
Cook the sausages gently
Bring the beer to a gentle simmer, never to a strong boil. Cover the skillet and cook the bratwurst for 12 to 15 minutes, turning them once halfway through the cooking time. Do not poke the casing.
- 04
Check the temperature
Check the center of the sausages with an instant-read thermometer: it should reach 71 °C or 160 °F. If they are especially thick, cook them for a few more minutes.
- 05
Heat the sauerkraut
While the bratwurst are cooking, place the drained sauerkraut in another pot with the butter and 2 or 3 tablespoons of the beer and onion cooking liquid. Heat it over low heat for 8 to 10 minutes, stirring occasionally, until it is hot and tender, but still retains some texture. Do not add more caraway seeds: the amount in the recipe has already been incorporated into the main skillet.
- 06
Brown the bratwurst
Remove the sausages from the beer and place them on a grill, griddle, or clean skillet over medium-high heat. Cook them for 2 to 3 minutes on each side, turning as needed, until the casing is well browned and slightly crispy.
- 07
Reduce the onions
Leave the onions and beer in the original skillet and cook them uncovered for 3 to 5 minutes, until the liquid has reduced slightly and the onions are shiny. Remove the bay leaf before serving. If the skillet becomes dry, add a small splash of water.
- 08
Assemble and serve
Place a generous portion of hot sauerkraut on each plate, add a bratwurst, and top with the glazed onions. Serve with a crispy bread roll and German mustard. You can also open the bread roll lengthwise without separating it completely, insert the sausage, and finish with onion, sauerkraut, and mustard.
- Cook the bratwurst gently instead of boiling them vigorously to avoid breaking the casing.
- Do not poke the sausages during cooking, as they would lose their juices.
- Finish the sausages on a hot grill or griddle to achieve a well-browned exterior.
- A mild lager can substitute for the German light beer; avoid very bitter or intense beers.
- Sauerkraut can be from a jar, can, or refrigerated bag, as long as it is drained before heating.
- Watch the grill, as the natural fat of the bratwurst can cause flames.
- Pre-cooked bratwurst also works, but it needs less cooking time in the beer and must be heated through before browning.
- Serve immediately after browning to preserve the best texture. Leftovers can be refrigerated covered for up to 3 days and reheated gently in a skillet.