Introduction: Craving Hearty, Flavorful Bratwurst Sandwiches?
Want a savory, tangy meal that’s perfect for game days or family gatherings? Brats with Sauerkraut is the ultimate recipe! This slow-cooker dish combines juicy bratwurst with a sweet-and-sour sauerkraut topping, packed with apples, bacon, and brown sugar, all served on soft brat buns. It’s easy to prep and delivers big, bold flavors with minimal effort. Ready to create a delicious, German-inspired dish that everyone will love? Let’s dive into this tasty recipe!
Overview: Why Brats with Sauerkraut Are Special
Brats with Sauerkraut is a classic comfort food that blends the rich, savory taste of bratwurst with a tangy, sweet sauerkraut mixture. The slow cooker makes it a breeze. Here’s why it’s so special:
- Time Requirement: About 15 minutes prep, 6-8 hours cooking on Low, for a total of about 6-8 hours (mostly hands-off).
- Difficulty Level: Easy! Perfect for beginners or anyone wanting a low-effort, high-flavor meal.
- Why It’s Unique: The slow cooker gently cooks the bratwurst to juicy perfection, while the sauerkraut mixture—infused with apples, bacon, brown sugar, and mustard—creates a sweet, tangy, and smoky topping. Served on brat buns, these sandwiches are hearty and flavorful, making them ideal for casual meals or festive occasions.
This recipe is bold, versatile, and perfect for sausage lovers or fans of German-inspired dishes. Let’s get cooking!
Essential Ingredients
This recipe makes 8 sandwiches (serves 8) and uses simple ingredients for a flavorful dish. Here’s what you’ll need for the original (1x) recipe:
- For the Brats and Topping:
- 8 uncooked bratwurst links
- 1 can (14 ounces) sauerkraut, rinsed and well drained
- 2 medium apples, peeled and finely chopped
- 3 bacon strips, cooked and crumbled
- 1/4 cup packed brown sugar
- 1/4 cup finely chopped onion
- 1 teaspoon ground mustard
- For Assembly:
- 8 brat buns, split
Why These Ingredients Matter
- Bratwurst: Juicy, flavorful sausages that are the star of the dish.
- Sauerkraut: Adds tangy, fermented flavor that complements the rich sausage.
- Apples: Provide a sweet, fruity balance to the tangy sauerkraut.
- Bacon: Brings smoky, savory depth to the topping.
- Brown Sugar: Enhances sweetness, mellowing the sauerkraut’s tartness.
- Onion: Adds savory, slightly sweet flavor to the mixture.
- Ground Mustard: Contributes a sharp, zesty kick.
- Brat Buns: Soft, sturdy buns that hold the juicy brats and topping.
Substitutions and Variations
- Bratwurst: Swap with kielbasa, Italian sausage, or vegan sausage (adjust cooking time for vegan).
- Sauerkraut: Use homemade sauerkraut or reduce to 1 cup for less tang.
- Apples: Replace with pears or omit for a less sweet topping.
- Bacon: Substitute with turkey bacon, vegan bacon, or 1/2 teaspoon smoked paprika for smokiness.
- Brown Sugar: Use maple syrup, honey, or a sugar substitute like stevia.
- Onion: Swap with 1/4 cup green onions or 1 teaspoon onion powder.
- Ground Mustard: Use 1 tablespoon prepared mustard or 1/2 teaspoon mustard seeds.
- Brat Buns: Substitute with hot dog buns, pretzel buns, or gluten-free buns.
- Gluten-Free: Use gluten-free bratwurst and buns; check sauerkraut for additives.
- Lower Sugar: Reduce brown sugar to 2 tablespoons or use a zero-sugar sweetener.
Step-by-Step Instructions
Making Brats with Sauerkraut is simple, with the slow cooker doing most of the work after a quick prep. Follow these steps for perfect sandwiches every time!
Step 1: Prep Your Ingredients
- Rinse and drain 1 can (14 ounces) sauerkraut thoroughly.
- Peel and finely chop 2 medium apples.
- Cook 3 bacon strips until crispy, then crumble (microwave, stovetop, or oven).
- Measure 1/4 cup packed brown sugar, 1/4 cup finely chopped onion, and 1 teaspoon ground mustard.
- Split 8 brat buns (or have them ready for serving).
Tip: Rinsing sauerkraut reduces excess saltiness; pat dry with paper towels for best results.
Step 2: Assemble in Slow Cooker
- Add Brats: Place 8 uncooked bratwurst links in a 5-quart slow cooker, arranging them in a single layer if possible.
- Mix Topping: In a large bowl, combine drained sauerkraut, chopped apples, crumbled bacon, brown sugar, chopped onion, and ground mustard. Stir until well mixed.
- Spoon Over Brats: Spoon the sauerkraut mixture evenly over the bratwurst, covering them.
Tip: No need to add liquid; the brats and sauerkraut release enough moisture during cooking.
Step 3: Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until the bratwurst reaches an internal temperature of at least 160°F (71°C) and is fully cooked.
Tip: Check at 6 hours; some slow cookers may cook faster. The brats should be juicy and the sauerkraut tender.
Step 4: Assemble and Serve
- Prepare Buns: If desired, toast brat buns lightly in a 350°F oven for 5 minutes or on a skillet for 1-2 minutes.
- Add Brats: Place one bratwurst in each split bun.
- Top with Sauerkraut: Using a slotted spoon, spoon the sauerkraut mixture over each brat, leaving excess liquid behind.
- Serve: Serve hot, with extra napkins for the juicy filling.
Tip: The slotted spoon helps control the moisture; offer extra sauerkraut mixture on the side for topping lovers.
Assembly: Building the Perfect Brats with Sauerkraut
Assembling Brats with Sauerkraut is all about pairing juicy sausages with a tangy, sweet topping for a satisfying sandwich. Here’s how to put it together:
- Place Brats: Arrange bratwurst in the slow cooker for even cooking.
- Mix Topping: Combine sauerkraut, apples, bacon, and spices for a flavorful blend.
- Slow Cook: Let the brats and topping simmer to meld flavors.
- Fill Buns: Nestle brats in buns and pile on the sauerkraut mixture.
- Serve Hot: Enjoy the hearty, tangy sandwiches fresh from the slow cooker.
Presentation Tips:
- Serve on a platter with mustard, pickles, or potato salad for a German-inspired feast.
- Garnish with a sprinkle of chopped parsley or a drizzle of mustard for color.
- Pair with a cold beer, apple cider, or sparkling water for a complete meal.
- Use rustic or colorful plates to highlight the sandwiches’ hearty, golden appearance.
Serving Suggestions
Brats with Sauerkraut are versatile and perfect for a variety of occasions. Here are some ideas to enjoy them:
- Game-Day Spread: Serve with pretzels, beer cheese dip, and coleslaw for a tailgate vibe.
- Family Dinner: Pair with mashed potatoes or roasted veggies for a hearty meal.
- Oktoberfest Party: Offer with German potato salad, sauerkraut balls, and a variety of mustards.
- With Toppings: Add a dollop of spicy mustard, sliced pickles, or extra bacon crumbles.
- As a Platter: Slice brats and serve with toothpicks alongside sauerkraut for an appetizer.
Storage and Make-Ahead Tips
Brats with Sauerkraut are great for leftovers or meal prep. Here’s how to keep them fresh:
- Storing Leftovers:
- Store brats and sauerkraut mixture separately in airtight containers in the fridge for up to 4 days. Keep buns separate.
- Reheating: Reheat brats and sauerkraut in a saucepan over medium heat with a splash of broth, about 5-7 minutes, or microwave for 1-2 minutes, stirring halfway. Toast buns fresh.
- Make-Ahead Tips:
- Topping: Prep sauerkraut mixture up to 1 day ahead; refrigerate and stir before using.
- Ingredients: Chop apples and onions up to 1 day ahead; store in the fridge.
- Freezing: Freeze cooked brats and sauerkraut mixture (without buns) for up to 2 months. Thaw in the fridge, reheat with a splash of broth, and serve with fresh buns.
Tip: Add fresh toppings like mustard when serving to keep flavors vibrant.
Recipe Variations
Brats with Sauerkraut are versatile and easy to customize. Here are some fun twists to try:
- Spicy Version: Add 1/2 teaspoon red pepper flakes or 1 tablespoon diced jalapeños to the sauerkraut mixture.
- Beer Brats: Replace 1/2 cup sauerkraut liquid with beer for a malty flavor.
- Gluten-Free: Use gluten-free bratwurst and buns; check sauerkraut for additives.
- Lower Fat: Use turkey bratwurst and reduce bacon to 2 strips or use vegan bacon.
- Vegan Option: Swap bratwurst with vegan sausage and use vegan bacon or smoked paprika.
- Cheesy Twist: Top with shredded Swiss or cheddar before serving.
- Stovetop Option: Brown brats in a skillet, add sauerkraut mixture, cover, and simmer on low for 1-1.5 hours until tender.
Tip: Keep the sauerkraut and apples for the signature tangy-sweet flavor.
Conclusion: Savor Your Brats with Sauerkraut!
You’ve just made Brats with Sauerkraut—a hearty, flavorful, and German-inspired dish that’s perfect for any occasion! This slow-cooker recipe is easy, versatile, and so delicious it’ll become a go-to favorite. Whether you top them with mustard or enjoy them as is, these sandwiches are sure to satisfy. Grab a bun, pile on the sauerkraut, and enjoy the festive vibes. What’s your favorite brat topping? Share your ideas in the comments, and happy cooking!
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Brats with Sauerkraut
Description
Want a savory, tangy meal that’s perfect for game days or family gatherings? Brats with Sauerkraut is the ultimate recipe! This slow-cooker dish combines juicy bratwurst with a sweet-and-sour sauerkraut topping, packed with apples, bacon, and brown sugar, all served on soft brat buns
Ingredients
For the Brats and Topping
-
8 uncooked bratwurst links
-
1 can (14 ounces) sauerkraut, rinsed and well drained
-
2 medium apples, peeled and finely chopped
-
3 bacon strips, cooked and crumbled
-
1/4 cup packed brown sugar
-
1/4 cup finely chopped onion
-
1 teaspoon ground mustard
For Assembly
-
8 brat buns, split
Instructions
Step 1: Prep Your Ingredients
- Rinse and drain 1 can (14 ounces) sauerkraut thoroughly.
- Peel and finely chop 2 medium apples.
- Cook 3 bacon strips until crispy, then crumble (microwave, stovetop, or oven).
- Measure 1/4 cup packed brown sugar, 1/4 cup finely chopped onion, and 1 teaspoon ground mustard.
- Split 8 brat buns (or have them ready for serving).
Tip: Rinsing sauerkraut reduces excess saltiness; pat dry with paper towels for best results.
Step 2: Assemble in Slow Cooker
- Add Brats: Place 8 uncooked bratwurst links in a 5-quart slow cooker, arranging them in a single layer if possible.
- Mix Topping: In a large bowl, combine drained sauerkraut, chopped apples, crumbled bacon, brown sugar, chopped onion, and ground mustard. Stir until well mixed.
- Spoon Over Brats: Spoon the sauerkraut mixture evenly over the bratwurst, covering them.
Tip: No need to add liquid; the brats and sauerkraut release enough moisture during cooking.
Step 3: Cook
- Cook on Low: Cover and cook on Low for 6-8 hours, until the bratwurst reaches an internal temperature of at least 160°F (71°C) and is fully cooked.
Tip: Check at 6 hours; some slow cookers may cook faster. The brats should be juicy and the sauerkraut tender.
Step 4: Assemble and Serve
- Prepare Buns: If desired, toast brat buns lightly in a 350°F oven for 5 minutes or on a skillet for 1-2 minutes.
- Add Brats: Place one bratwurst in each split bun.
- Top with Sauerkraut: Using a slotted spoon, spoon the sauerkraut mixture over each brat, leaving excess liquid behind.
- Serve: Serve hot, with extra napkins for the juicy filling.
Tip: The slotted spoon helps control the moisture; offer extra sauerkraut mixture on the side for topping lovers.
FAQs
Q: Are Brats with Sauerkraut healthy?
A: Bratwurst is high in protein but also fat and sodium. Sauerkraut adds fiber, but bacon and sugar increase calories. Use turkey brats, reduce bacon, or pair with a veggie side for a lighter option.
Q: Can I use pre-cooked bratwurst?
A: Yes! Reduce cooking time to 4-5 hours on Low, ensuring the sauerkraut mixture is heated through and the brats reach 160°F (71°C).
Q: Why is my sauerkraut too wet?
A: Insufficient draining can cause this. Rinse and drain sauerkraut well, patting dry with paper towels, and use a slotted spoon when serving.
Q: Can I make this without a slow cooker?
A: Yes! Brown brats in a skillet, add sauerkraut mixture, cover, and simmer on low for 1-1.5 hours until tender. Serve on buns.
Q: Can I skip the bacon?
A: Yes! Omit bacon or use 1/2 teaspoon smoked paprika for smokiness without the meat.
Q: Can I freeze Brats with Sauerkraut?
A: Yes! Freeze cooked brats and sauerkraut mixture (without buns) for up to 2 months. Thaw in the fridge, reheat with a splash of broth, and serve with fresh buns.