Beer-braised bratwurst and sauerkraut

4 - 5
PersonalPoints™ per serving
Total Time
47 min
12 min
35 min
This biergarten favorite is so easy to make a home and always a crowd-pleaser. The licorice-like flavor of caraway seeds complements the sweet apples and cabbage beautifully, plus it is a go-to spice in sausage-making so marries well with the brats too. Bratwurst is a German link sausage made from pork or veal and seasoned with herbs and spices. A simmer in beer Irounds everything out with a distinctive hoppy note. Serve German brown mustard or grainy Dijon mustard alongside for dipping. Steamed baby potatoes would be the ideal accompaniment for this hearty dish if they suit your plan.


Cooking spray

1 spray(s)

Low-fat sausage(s)

12 oz, 4 (3-ounce) fully cooked, smoked bratwursts or other low-fat wursts, each cut diagonally into thirds

Uncooked onion(s)

1 medium, thinly sliced

Caraway seeds

½ tsp

Black pepper

tsp, coarse variety

Fresh apple(s)

1 medium, sweet, halved, cored, and cut into 1/4-inch-thick pieces


16 oz, rinsed and drained well


8 fl oz, (1 cup), amber or dark

Bay leaf

1 leaf/leaves


  1. Spray bratwursts with nonstick spray. Place in large cast iron or heavy nonstick skillet and cook over medium heat until browned on all sides, about 10 minutes. Transfer to plate.
  2. Add onion, caraway seeds, and pepper to skillet; cook, stirring occasionally, until onion is golden, 6–8 minutes. Add apple and cook, stirring, until softened, 3–4 minutes longer.
  3. Stir sauerkraut, beer, and bay leaf into onion mixture; bring to boil. Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 10–15 minutes. Return bratwursts to skillet and cook, stirring once or twice, until heated through, about 5 minutes longer. Discard bay leaf.
  4. Per serving: 3 pieces bratwurst and 1 cup sauerkraut mixture