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Bratwurst with sauerkraut, boiled potatoes, and mustard, and a glass of dark beer
Pan-Frying

Bratwurst with Sauerkraut and Potatoes

Prep 15 min Cook 30 min Total 45 min Servings 4

By Lukasz Jagiello

Published Oct 11, 2026 · Updated Oct 11, 2026

Photo: JIP, CC BY-SA 4.0, via Wikimedia Commons

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About this recipe

I only post recipes that I have tried and verified and are good to my taste — all taste may vary.

Rinsing the sauerkraut pulls off the brine that would make the whole plate sharp. Browning the sausages first leaves fat in the pan for the onion.

Techniques in this recipe

Ingredients

Method

  1. 01

    Cover the potatoes with cold salted water. Boil until a knife meets no resistance, about 15 minutes. Drain.

  2. 02

    Brown the bratwurst in the oil over medium heat, turning until cooked through and browned on both sides, about 12 minutes. Set them aside.

  3. 03

    Cook the onion in the same pan until soft, about 5 minutes. Add the sauerkraut, mustard, caraway, pepper, and water. Simmer 10 minutes.

  4. 04

    Nestle the sausages back into the kraut just to warm. Serve with the potatoes and more mustard.

Notes & swaps

  • Taste the kraut before you salt it. Between the sausage and the brine that rinsing did not catch, it may not need any.
  • The glass of dark beer in the photograph is a drink beside the plate, not an ingredient.

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