Crispy Bratwurst with Mustard-Infused Sauerkraut

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A German-inspired dish featuring juicy bratwurst paired with tangy sauerkraut and caraway-spiced potatoes for an authentic taste of the Alps. This German-inspired beef recipe, ready in about 45 minutes, pairs Bratwurst, Sauerkraut, Yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 Bratwurst
• 1 cup Sauerkraut
• 1 medium Yellow onion
• 1 tsp Caraway seeds
• 2 medium Russet potato
• 2 tbsp Olive oil
• 2 tbsp Dijon mustard
• 1/4 cup Chicken broth
• 1/2 tsp Salt
• 1/4 tsp Black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Slice the yellow onion into 1/4-inch half-moons and dice the russet potatoes into 1/2-inch cubes. Heat 1 tbsp olive oil in a large skillet over medium-high heat, add the potatoes and 1/4 tsp salt, and cook for 10 minutes until golden and crisp around the edges.
2. Step 2: Add the sliced onions to the skillet, stir to combine, and cook for 3 minutes until softened. Add the sauerkraut, caraway seeds, chicken broth, and remaining 1/4 tsp salt; simmer for 8 minutes until the liquid reduces slightly and flavors meld.
3. Step 3: Heat the remaining 1 tbsp olive oil in a separate skillet over medium heat, add the bratwurst, and sear for 3 minutes per side until golden brown and cooked through. Serve the brats on top of the sauerkraut and potatoes with a dollop of Dijon mustard on the side.