Bratwurst with Sauerkraut and Roasted Potatoes Recipe
Bratwurst with sauerkraut and roasted potatoes is a very homely dish from southern Germany, often served at fairs and beer festivals. Juicy sausage, slightly sour cabbage and crispy potatoes make a combination that is filling and warming. It’s something between a grill meal and an oven-baked dinner – perfect for a relaxed weekend lunch.
This dish brings together three German classics on one plate: bratwurst, sauerkraut and potatoes. It is simple to prepare, uses inexpensive ingredients and fills the whole kitchen with a cosy, homely aroma.
Chef's tips
Do not squeeze the sauerkraut completely dry – a bit of juice will add flavour and help with braising. When roasting the potatoes, make sure they lie in a single layer so they roast and crisp instead of steaming.
How to serve
Serve on warm plates so the fat from the sausage doesn’t set too quickly. Add a spoonful of mustard and, if you like, a small pickle or gherkin on the side.
Ingredients
- sausage preferably bratwurst type, medium thickness - 8 pieces
- potatoes for roasting, e.g. type B - 800 g
- sauerkraut lightly squeezed from excess brine - 500 g
- onion medium - 2 pieces
- apple tart, e.g. grey rennet or antonówka - 1 piece
- vegetable oil - 3 tablespoons
- butter - 1 tablespoon
- vegetable stock can be from a cube - 150 ml
- caraway seeds whole or ground - 0.5 teaspoons
- salt to taste
- black pepper freshly ground, to taste
- mustard for serving, preferably mild or Bavarian - 4 tablespoons
Preparation
- Preheat the oven to 200°C (top–bottom heat). Scrub the potatoes thoroughly, do not peel, and cut into wedges about 1.5–2 cm thick.
- Transfer the potatoes to a baking tray, drizzle with 2 tablespoons of oil, season with salt and pepper and mix well with your hands. Spread in a single layer.
- Place the potatoes in the oven for about 35–40 minutes, until soft inside and golden on the edges. Stir them with a spatula halfway through baking.
- Peel the onions and slice into thin half-moons. Peel the apple, remove the core and slice into thin slices.
- In a large frying pan, heat 1 tablespoon of oil and the butter over medium heat. Add the onion and fry for 4–5 minutes, stirring often, until it softens and becomes slightly translucent but not browned.
- Add the sauerkraut (if it is very sour, briefly rinse it with water and squeeze), the apple and caraway seeds. Pour in the stock and mix.
- Reduce the heat to low, cover the pan and braise the cabbage for 20–25 minutes, until it is soft and the flavour has mellowed slightly. Stir every few minutes and add a little water if needed.
- While the cabbage is braising, heat a thin layer of oil in a second frying pan over medium heat. Add the sausages and fry for 8–10 minutes, turning every few minutes, until the skin is well browned on all sides and the inside is hot.
- Finally, taste the cabbage and season with salt and pepper. If you like, you can add another pinch of caraway.
- Serve a portion of cabbage on plates, with roasted potatoes on the side and 2 sausages per person. Serve with mustard in a small bowl.
Storage
Store leftovers in the fridge in airtight containers. Reheat the cabbage and sausage together in a pan or oven, and re-crisp the potatoes in the oven or on a dry pan so they stay as crunchy as possible.
