Beer Bratwurst with Sauerkraut
Beer bratwurst with sauerkraut is a quick and easy, one dish dinner that is pure comfort food for any occasion. Hearty brats get simmered in beer with sliced onions and served over a bed of lightly crisped, caramelized sauerkraut and sweet green peas. Hearty, stick to your ribs fare at its finest!
A lot of people don’t think of beer bratwurst outside of Octoberfest or St. Patrick’s Day.
But to me?
A dish like this just screams cold weather comfort food.
It’s the kind of food that would feel too heavy in the summer but is just right when the weather turns colder.
With only 7 ingredients, it’s also surprisingly simple and quick.
We’re talking one pot, under 30 minutes and done quick and easy.
I like brats and sauerkraut already, but that is my kinda meal!
Ingredients
To make this you’ll need:
- Onion– A thinly sliced white onion
- Beer– Lager style
- Bratwurst– A pound of fresh bratwurst. Can’t find it? Substitute Italian sausages.
- Beef broth– Or stock
- Butter
- Sauerkraut– Drained in a colander first and then drained again on paper towels.
- Peas– Frozen peas
- Salt and pepper– To taste
How to Make
This beer bratwurst with sauerkraut is so easy!
Just heat a dutch oven over medium high heat.
When the pot is hot, add in the brats, beer, and onions.
Let the sausages and onions simmer in the beer, turning the sausages occasionally and gently stirring the onions, for about 10 minutes or until the beer’s reduced to syrup and the onions are caramelized.
A this point, push the sausages to the edges of the pot.
Stir in the beef broth, deglazing the pan by scraping up all the crispy bits with a sturdy wooden spoon.
Push the meat back to the center of the pot and let it simmering for 10 more minutes until the sausages are cooked through.
Bring the mixture to a boil until the sauce has reduced and once again turned syrupy, stirring occasionally.
Turn the heat down to medium low.
Then stir in the butter, getting up any crispy bits stuck to the bottom.
Push the brats back into the middle of the pot and add the drained sauerkraut in around the brats.
Keep cooking, turning the sausages and stirring the sauerkraut often, until the sauerkraut’s heated through and a little bit crisp.
Stir the peas into the sauerkraut, again heating just until they’re heated through.
Season with salt and pepper to taste.
Serve and enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days or so.
Reheat on the stove top or in the microwave until warmed through.
Tips and Tricks
- Slice the onions nice and thin. A mandolin can do this easily!
- Stir, stir, stir so nothing burns!
- Make sure to really work the spoon against the bottom of the pot when you deglaze the pan with beef broth. It gets up all the brown bits, which hold so much flavor.
Other Bratwurst Recipes
Beer bratwurst with sauerkraut is hearty comfort food at its finest.
Make it and enjoy!
Looking for other bratwurst recipes?
Try these:
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Beer Bratwurst with Caramelized Sauerkraut
Ingredients
- 1 white onion thinly sliced
- 1 bottle lager style beer
- 1 lb fresh bratwurst
- 2 cups beef broth
- 2 tbsp butter
- 2 cups sauerkraut drained- first in colander, then on paper towels
- 1/3 cup frozen peas
- salt & pepper to taste
Instructions
- Heat a dutch oven over medium high heat. Add in the brats, beer, and onions. Simmer the sausages and onions, turning the sausages occasionally and gently stirring the onions, about 10 minutes or until the beer's reduced to syrup and the onions are caramelized.1 bottle lager style beer, 1 lb fresh bratwurst, 1 white onion
- Push the sausages to the edges of the pot. Stir in the beef broth, de-galzing the pan, and scraping up all the crispy bits. Push the meat back to teh center of the pot, and continue simmering for 10 minutes, or until the sausages are cooked through.2 cups beef broth
- Bring the mixture to a boil, and boil-stirring occasionally- just until the sauce has reduced and once again turned syrupy.
- Reduce the heat to medium low. Add the butter. Stir it getting up any crispy bits stuck to the bottom.2 tbsp butter
- Push the brats back into the middle of the pot. Add the sauerkraut in around the brats. Continue cooking, turning the sausages and stirring the sauerkraut often, until the sauerkraut's heated through and a little bit crisp.2 cups sauerkraut
- Stir the peas into the sauerkraut, again heating just until they're heated through. Remember to stir/turn so nothing burns!1/3 cup frozen peas
- Salt & pepper the sauerkraut to taste, serve, and enjoy!salt & pepper
Notes
- Slice the onions nice and thin. A mandolin can do this easily!
- Stir, stir, stir so nothing burns!
- Make sure to really work the spoon against the bottom of the pot when you deglaze the pan with beef broth. It gets up all the brown bits, which hold so much flavor.
Nutrition
Anything with sauerkraut in it always gets my attention and this recipe is really delicious! And I love the fact it all cooks in one pot:) #Fiesta Friday
Sauerkraut is one of my favs too. And I’m always on the hunt for new ways to incorporate it!