Beer Braised Bratwurst and Caramelized Sauerkraut
April 27th, 2013 by katie
If I was a smart blogger I would hold this recipe for Oktoberfest. Or I would have gotten my act together and made it back in March around St. Patty’s day. But since I have never been either a smart blogger or an appropriate seasonal menu eater, here you go. Here are some amazing sweet and sour caramelized sausages for your rainy spring dinner. You can thank me later.
Beer Braised Bratwurst with Sauerkraut
serves 4, prep 5 min, cook 30 min- 1 onion, sliced
- 1 bottle of bock style beer
- 1 lb fresh bratwurst or Italian sausages
- 2 cups beef broth
- 2 tbsp butter
- 3 cups sauerkraut, drained on paper towels
- 1/4 cup frozen sweet peas (optional)
- salt and pepper
- Heat a tall sided skillet or wide, shallow pot over medium high heat.
- Add onion, beer, and bratwurst. Simmer, turning sausages occasionally, until beer is reduced to a syrupy constancy and onions are caramelized-about 10 minutes.
- Remove sausages and add beef broth to the pan, scraping the bottom until mixture is fully incorporated.
- Add sausages back to the pan and simmer until fully cooked, about 10 minutes more.
- Remove sausages and bring broth to a full boil until reduced to syrupy constancy, watch that it doesn’t reduce too much and burn off.
- Lower heat to medium low and melt the butter, scraping up the caramelized bits in the pan.
- Add sausages back to the pan. Place sauerkraut around sausages and cook until heated and somewhat crisp. Turn sausages and stir often to mix sauerkraut with caramelized onions so it doesn’t burn.
- Add the frozen peas, if using, and stir them into the sauerkraut to heat them.
- Season with salt and pepper to taste-depending on the flavors of your sauerkraut and sausages you may not need extra seasoning.
April 27th, 2013 at 2:58 pm
I’m the same way, I’m getting ready to post my ham salad sandwiches that I made a month ago with leftover Easter Ham. I’m just glad you posted this recipe, it sounds incredible.
April 27th, 2013 at 4:14 pm
This looks awesome – I love a good German meal every now and then! The caramelized sauerkraut looks amazing.
I never plan out the holidays, etc. on my blog either. Meh!
December 24th, 2013 at 12:49 am
Thank you for the good writeup. It actually was once a amusement account it.
Look advanced to far delivered agreeable from
you! By the way, how can we keep in touch?
September 5th, 2014 at 4:05 am
[…] incredible dish from Chaos in the Kitchen is the ultimate Oktoberfest meal, incorporating various Bavarian foods. Rich bratwurst sausage is […]
December 31st, 2014 at 11:44 am
[…] Beer Braised Bratwurst and Caramelized Sauerkraut […]
March 6th, 2015 at 6:34 pm
[…] Source […]
March 9th, 2015 at 6:23 am
[…] 5: Beer Braised Bratwurst and Caramelized Sauerkraut. Because the name has so much fun alliteration. And because DUH. Have not made […]
April 26th, 2015 at 6:49 pm
[…] was modified from one we found on the Internet of yumminess. Click here for the original recipe by Chaos in the Kitchen. As always, let us know what you think of this recipe or if you made any modifications. And if […]
May 5th, 2015 at 6:25 pm
I just tried this recipe tonight for my family and it was a success! Thank you for sharing this wonderful recipe!
May 30th, 2015 at 12:20 pm
My husband and I just feasted on this recipe for a late Saturday luncheon. He hates sauerkraut, but loves beer. Unfortunately, this sauerkraut/onion mix was so effectively delicious that he wants his fair share! Highly recommended!
June 22nd, 2015 at 12:44 pm
[…] Adapted from Chaos in the Kitchen […]
June 23rd, 2015 at 5:05 am
[…] Adapted from Chaos in the Kitchen […]
September 14th, 2015 at 4:32 pm
[…] Image source – Chaos in the Kitchen […]
October 27th, 2015 at 7:20 pm
Browned the sausages first also added an apple and some caraway seeds.
Delish! Thank you.
November 18th, 2015 at 7:44 pm
I tried this recipe and it did not come out good at all. There is too much liquid and everything just poached instead of browned. Nothing like the picture, very disappointing.
February 18th, 2016 at 7:31 pm
I agree with jw. There was too much liquid so everything just poached. I poured out a lot of liquid to get the brats to brown. It turned out pretty tasty tho.
March 11th, 2016 at 8:06 pm
I too had problems with this recipe having too much liquid.The onions and sauerkraut were tasty, but they turned to mush. I followed the steps perfectly .What went wrong ?
May 2nd, 2016 at 5:11 pm
I have tried this receipe twice, I had to use regular beer but was very good. One of our favorite now.
March 31st, 2017 at 12:17 pm
[…] haha. With this craving, I remembered my husbands love for bratwurst, and then came across this recipe. I changed a couple of things, but really followed it pretty closely and it is fantastic! […]
September 6th, 2017 at 12:58 am
I will imm?diately snatch your rss as ? can’t find your e-mai? subscription link or e-newslette? service.
Do you have ?ny? Please ?ermit me know so that I
may just subscribe. Thanks.
December 4th, 2017 at 9:03 pm
[…] recipe adapted from Chaos In The Kitchen […]
August 25th, 2020 at 9:59 am
[…] incredible dish from Chaos in the Kitchen is the ultimate Oktoberfest meal, incorporating various Bavarian foods. Rich bratwurst sausage […]
October 25th, 2020 at 11:29 am
This was very yummy! Next time I am making a crusty bread to go with. There will definitely be a next time!
November 25th, 2020 at 9:42 pm
I have this before it is so good!!! Was wondering what you serve this with.?
Thanks Barb