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Brats and Sauerkraut is the ultimate cozy comfort meal, with juicy bratwurst slow cooked in tangy sauerkraut, sweet apples, and beer until everything is tender and flavorful. I made this for an Oktoberfest dinner at home and the whole house smelled amazing while the slow cooker did all the work. If you love our smoked kielbasa, this brats and sauerkraut is your next easy sausage dinner.
The slow cooker melds the brats, sauerkraut, apple, and beer into a hearty, tangy meal with almost no hands on time.
Brats and Sauerkraut Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 6 hours 10 minutes
- ⏳ Total Time: 6 hours 20 minutes
- 🍽️ Serving: 5 servings
- ⚡ Calories: 341kcal
- 🌶️ Flavor Profile: Savory, tangy, hearty
- ✋ Difficulty: Easy, on par with our slow cooker beer brats
Quick Answer
Brown the bratwurst, then add sauerkraut, diced apple, beer, brown sugar, mustard, garlic, and caraway to the slow cooker. Nestle the brats in, cook on low until tender, and top with sauteed onions. This brats and sauerkraut is a hands off, hearty meal.
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Why This Recipe Works
Click to see the technique science
- Browning builds flavor. Searing the brats first gives them a golden crust and deeper savory flavor.
- Apple balances the tang. Sweet Honeycrisp apple mellows the sauerkraut for a perfectly balanced bite.
- Beer adds depth. Lager beer brings a malty richness that ties the whole dish together.
- Low and slow keeps brats juicy. Slow cooking lets the brats soak up flavor while staying tender and juicy.
- Caraway makes it classic. A little caraway seed gives that traditional German brats and sauerkraut flavor.
Why You’ll Love This Recipe
- The slow cooker does the work for a hearty, hands off dinner.
- Sweet apple and tangy sauerkraut balance the juicy, savory brats.
- It is perfect for Oktoberfest, game day, and cozy fall dinners.
Key Ingredients
Here is what makes this brats and sauerkraut so good. Simple, hearty ingredients.
- Bratwurst: Juicy German sausages that stay tender as they slow cook.
- Sauerkraut: Drained and rinsed so it is tangy but not overpowering.
- Apple: A sweet Honeycrisp balances the tang of the kraut.
- Lager Beer: Adds malty depth as the brats and sauerkraut cook.
- Caraway and Mustard: Classic flavors that make this taste authentically German.
See recipe card for exact quantities.
Variations and Substitutions
This brats and sauerkraut is easy to adapt.
- No beer: Use chicken broth or apple cider in place of the beer.
- Different sausage: Swap in kielbasa, Italian sausage, or your favorite links.
- Add potatoes: Toss in baby potatoes to make it a one pot meal.
- Spicy: Use spicy brown mustard or add a pinch of red pepper flakes.
- Stovetop: Simmer everything in a covered Dutch oven instead of the slow cooker.
How to Make Brats and Sauerkraut
- Brown the bratwurst in a little oil in a skillet on all sides.
- Add the sauerkraut, apple, beer, brown sugar, mustard, garlic, and caraway to the slow cooker.
- Stir everything together until well combined.
- Saute the sliced onions in the same skillet until golden.
- Nestle the browned brats into the sauerkraut and cook on low until tender.
- Top with the sauteed onions and serve warm.
Recipe Tips & Tricks
- Brown the brats first for the best flavor and color, even though they finish in the slow cooker.
- Rinse the sauerkraut if you prefer a milder tang.
- Use a sweet apple like Honeycrisp or Gala to balance the kraut.
- Do not overcook the brats or they can split, low heat is best.
- Saute the onions separately for a sweet, golden topping.
- Serve with mustard and crusty rolls for the full experience.
Serving Ideas and Suggestions
This brats and sauerkraut is a hearty meal on its own, but it shines served on toasted buns or alongside crusty bread and grainy mustard. Add a cold beer for the full Oktoberfest feel.
It pairs beautifully with classic German sides like potato salad, mashed potatoes, or roasted potatoes. A simple green salad rounds out the plate.
For a bigger sausage spread, serve it with our smoked kielbasa or a batch of Polish sausage sandwiches for a crowd.
Brats and Sauerkraut FAQs
Browning is not required, but it gives this brats and sauerkraut the best flavor and a nice golden color. If you are short on time, you can add the brats straight to the slow cooker.
A lager works best for brats and sauerkraut because it is malty without being bitter. Any beer you enjoy drinking will work, or use broth or apple cider for an alcohol free version.
Yes, draining and rinsing the sauerkraut keeps this brats and sauerkraut tangy without being too sour. Skip the rinse if you love a stronger sauerkraut flavor.
Yes. Brats and sauerkraut reheats beautifully, so you can make it a day ahead and warm it gently on the stove or in the slow cooker before serving.
Yes. Cool the brats and sauerkraut completely, then freeze in an airtight container for up to 3 months. Thaw in the fridge and reheat over low heat.
Serve brats and sauerkraut on buns, with mustard and crusty bread, or alongside potatoes and a green salad. A cold lager makes the perfect pairing.
Love easy sausage dinners? Try our smoked kielbasa next.
Brats and Sauerkraut
Equipment
Ingredients
- 1 tablespoon vegetable oil
- 5 bratwurst
- 1 large sweet onion thinly sliced
- 2 cloves garlic minced
- 16 ounces sauerkraut draind and rinsed
- 1 Honeycrisp apple peeled and diced
- 12 ounces lager beer
- 2 tablespoons light brown sugar packed
- 1 tablespoon whole-grain mustard
- 1/2 teaspoon caraway seeds
Instructions
- In a large skillet over medium heat, add the oil once hot. Sear the brats on all sides in the oil, just looking for a char, not fully cooking them, 5-8 minutes.1 tablespoon vegetable oil, 5 bratwurst
- Take the brats out and set them on a plate.
- Add the onions to the pan and cook until softened and starting to brown, 8-10 minutes.1 large sweet onion
- Add the garlic, stir it in until fragrant, 30 seconds. Take off the heat.2 cloves garlic
- While the onions are cooking, add the sauerkraut, apple, beer, brown sugar, mustard, and caraway to a 6-quart slow cooker. Stir to combine.16 ounces sauerkraut, 1 Honeycrisp apple, 12 ounces lager beer, 2 tablespoons light brown sugar, 1 tablespoon whole-grain mustard, 1/2 teaspoon caraway seeds
- Add the seared brats to the slow cooked along with the onions and garlic.
- Place the lid on top and cook for 5-6 hours on low or 3-4 hours on high.
- Serve in buns as sandwiches if desired or as is!
Notes
- Pre-Sear for Extra Flavor: Browning brats in a large skillet on medium heat before slow cooking helps lock in juices and gives that lightly golden brown outside.
- Pat Dry, Then Sear: If your brats are too wet, you won’t get a good sear. So pat them dry with a paper towel first—less splatter, more color.
- Use Fresh Onions: Sweet onions add a fantastic, subtle sweetness to the dish. Avoid substituting with onion powder—fresh is the key for that gentle onion flavor.
- Don’t Overcook: If you give brats too much cook time, they can dry out, even in a slow cooker. A little time is enough to get them fully cooked. Just check with an instant-read thermometer if you’re unsure.
- Try a Mix: If you love variety, toss in half brown mustard and half spicy mustard. Another layer of flavor without extra fuss.
- Serve with Good Bread: Whether you prefer hot dog buns, crusty rolls, or slices of sourdough, pairing these juicy bratwurst with the right bread makes the meal even better.
Nutrition
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