Equipment
Ingredients
Sausage and Base
- 4 raw pork bratwurst, whole links
- 30 g unsalted butter
- 1 yellow onion, peeled and thinly sliced
Sauerkraut and Braising Liquid
- 500 g sauerkraut, drained
- 2 sweet apple, peeled, cored, and sliced into 1 cm wedges
- 120 ml dry white wine
- 120 ml low-sodium chicken broth
- 30 g dijon mustard
- 3 g caraway seed
- 3 g fine sea salt
- 1 g ground black pepper
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 540 kcal
- Protein
- 20 g
- Carbohydrates
- 26 g
- Fat
- 39 g
- Zinc
- 0.4 mg
- Water
- 235 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 190°C (375°F).
Drain 500 g of sauerkraut thoroughly in a colander, pressing lightly with the back of a wooden spoon to release excess liquid.
Melt 15 g of unsalted butter in a large oven-safe skillet over medium heat at 160°C (320°F).
Add the 4 raw bratwurst links to the skillet and sear for 6 minutes, turning with tongs to brown evenly on all sides, then transfer the sausages to a clean plate; wash tongs thoroughly to prevent cross-contamination from raw meat juices.
Add the remaining 15 g of unsalted butter and the 150 g of sliced yellow onion to the skillet, cooking over medium heat at 160°C (320°F) for 5 minutes until soft and lightly golden.
Pour in 120 ml of dry white wine to deglaze the skillet, scraping up all browned fond from the bottom with a wooden spoon, and simmer for 2 minutes to reduce the liquid slightly.
Stir the 500 g of drained sauerkraut, 300 g of sliced sweet apples, 120 ml of low-sodium chicken broth, 30 g of Dijon mustard, 3 g of caraway seeds, 3 g of fine sea salt, and 1 g of ground black pepper into the skillet until thoroughly distributed.
Nestle the seared bratwurst links into the sauerkraut and apple mixture so they sit halfway submerged with their tops exposed.
Cover the skillet with a tight-fitting lid and bake in the oven at 190°C (375°F) for 25 minutes until bubbling and the thickest part of each bratwurst reaches a minimum internal temperature of 71°C (160°F) on an instant-read meat thermometer.
Remove the skillet from the oven and let the casserole rest uncovered for 5 minutes to settle the juices before serving directly from the pan.
Chef's Notes
- Choose crisp, sweet-tart apple varieties like Honeycrisp, Gala, or Braeburn that retain structural integrity during baking rather than collapsing into sauce.
- Do not prick the casings of the bratwurst before searing; intact casings keep the sausages plump and moist while they braise alongside the cabbage.
- A dry or off-dry German Riesling provides balanced fruitiness and acidity that complements both the fermented cabbage and the rich pork fat.
- This dish reheats exceptionally well the following day as the flavors of mustard, caraway, and apple deepen further into the sauerkraut.
Storage
Refrigerator: 4 days — Store in an airtight container within two hours of cooking.
Freezer: 2 months — Freeze in a sealed, airtight container. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in a covered oven-safe dish at 175°C (350°F) or in a skillet over medium-low heat until the internal temperature reaches at least 74°C (165°F).
Troubleshooting
Bratwurst internal temperature is below 71°C (160°F) after baking
Cause: Sausages were exceptionally cold straight from the refrigerator or the oven temperature runs cool
Fix: Cover the skillet and return to the oven at 190°C (375°F) for an additional 5 to 8 minutes until 71°C (160°F) is reached
Prevention: Allow sausages to sit at room temperature for 10 minutes prior to searing and verify oven heat with an oven thermometer
The dish tastes excessively sour or sharp
Cause: The sauerkraut brine was highly acidic and not pressed out sufficiently prior to cooking
Fix: Stir in 1 to 2 teaspoons of brown sugar or honey into the hot kraut to counterbalance the vinegar sharpness
Prevention: Rinse the sauerkraut briefly in cold running water and press dry in a colander if sensitive to strong acidity
Too much thin liquid pools in the bottom of the casserole
Cause: Sauerkraut retained excess packing brine or apples released high amounts of water
Fix: Place the skillet on the stovetop over medium heat without the lid for 3 to 4 minutes to rapidly simmer off excess moisture
Prevention: Firmly press excess liquid from the drained sauerkraut before assembling
Cultural Context
This dish is rooted in Central European and Alsatian culinary traditions, where cured and fresh pork sausages are braised with fermented cabbage, such as in the classic Choucroute Garnie. The addition of sweet regional orchard apples is a time-honored German technique designed to mellow the lactic tang of winter kraut. Today it stands as a quintessential weeknight comfort casserole that seamlessly combines sweet, sour, and savory elements in a single pan.
