Description

Ever craved a comforting meal that’s packed with bold flavors and feels like a cozy Oktoberfest feast? What if you could whip up juicy bratwurst with tangy sauerkraut and a sweet-savory apple-potato hash in under 40 minutes? Bratwurst with Sauerkraut and Apple-Potato Hash is your answer—a quick, delicious dish that combines smoky sausage, crispy potatoes, sweet apples, and a zesty mustard sauce

Ingredients

Here’s the lineup for 4 servings. Each ingredient plays a key role, and I’ll explain why it’s important plus offer swaps for flexibility.

Red-skinned potatoes (1 1/4 pounds, cut into 1/2-inch chunks): Add hearty texture and crisp up beautifully. Sub: Yukon gold potatoes or sweet potatoes for a sweeter twist.
Unsalted butter (3 tablespoons): Adds richness and helps brown the hash and sausage. Sub: Olive oil or vegan butter for dairy-free.
Fully cooked bratwurst (6, about 1 1/4 pounds, halved lengthwise): Smoky, savory sausage that’s quick to heat through. Sub: Kielbasa, smoked sausage, or plant-based sausage for vegetarian.
Golden Delicious apples (2, cut into 1/2-inch chunks): Bring sweet, tender contrast to the savory hash. Sub: Granny Smith for tartness or Fuji for extra sweetness.
Kosher salt and freshly ground pepper: Enhance all flavors and balance the dish. Sub: Sea salt or low-sodium alternatives.
Scallions (1 bunch, chopped): Add fresh, mild onion flavor and color. Sub: Chives or finely chopped red onion.
Fresh sage (1 tablespoon, chopped): Brings earthy, aromatic depth to the hash. Sub: Fresh thyme or 1 teaspoon dried sage.
Apple cider vinegar (1 tablespoon): Adds a tangy lift to the hash. Sub: White wine vinegar or lemon juice.
Honey (1 tablespoon): Provides a touch of sweetness to glaze the hash. Sub: Maple syrup or agave nectar.
Sour cream (1/4 cup): Creates a creamy, tangy sauce with mustard. Sub: Greek yogurt or vegan sour cream.
Grainy mustard (1 tablespoon): Adds zesty, bold flavor to the sauce. Sub: Dijon mustard or whole-grain mustard alternative.
Sauerkraut (1 cup, drained, rinsed, and warmed): Brings tangy, probiotic-rich flavor. Sub: Pickled cabbage or coleslaw for a milder option.

These ingredients are easy to find, and many are pantry staples. The mix of protein, fiber-rich potatoes, and probiotic sauerkraut makes this a wholesome, satisfying meal.

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Instructions

Ready to start? You’ll need a large saucepan, a large skillet, a rimmed baking sheet, and a small bowl. Preheat your oven to 250°F (120°C). These steps are simple, with tips for success.

Cook the potatoes: Bring a large saucepan of salted water to a boil. Add 1 1/4 pounds red-skinned potatoes (cut into 1/2-inch chunks) and cook until just tender, about 5 minutes. Drain and pat dry with a clean towel. Tip: Don’t overcook—potatoes should hold their shape for the hash.
Brown the bratwurst: Melt 1 tablespoon unsalted butter in a large skillet over medium heat. Add 6 halved bratwurst and cook, turning, until browned, about 4 minutes. Transfer to a rimmed baking sheet and keep warm in the 250°F oven. Tip: Don’t overcrowd the skillet—brown in batches if needed for even color.
Cook the hash: In the same skillet, melt 1 tablespoon butter over medium heat. Add the cooked potatoes and 2 Golden Delicious apples (cut into 1/2-inch chunks). Toss with 3/4 teaspoon kosher salt and a few grinds of pepper. Increase heat to medium-high and cook, tossing occasionally, until golden brown and tender, 8-10 minutes. Tip: Let potatoes sit before tossing to get crispy edges.
Add flavorings: Add 1 bunch chopped scallions and 1 tablespoon chopped fresh sage to the skillet. Cook until scallions wilt, about 2 minutes. Stir in 1 tablespoon apple cider vinegar, 1 tablespoon honey, and the remaining 1 tablespoon butter. Cook, stirring, until the hash is glazed, about 1 minute. Tip: Stir gently to keep apples intact.
Make the sauce: In a small bowl, mix 1/4 cup sour cream with 1 tablespoon grainy mustard. Tip: Taste and adjust with more mustard for extra zing.
Assemble: Remove bratwurst from the oven. Serve each portion with 1-2 bratwurst halves, a scoop of apple-potato hash, 1/4 cup warmed sauerkraut, and a dollop of mustard sauce. Tip: Warm sauerkraut in a small pan or microwave for 30 seconds for best flavor.