A German-style one-pan supper of bratwurst sausages braised in white wine and sauerkraut with caraway, onion, and garlic. The sausages stay juicy beneath a tangy, lightly sweetened kraut that softens and absorbs the cooking liquor. Hearty and unfussy, it sits comfortably at the centre of a weeknight table.
1piece
2clove
1tbsp
4piece
1tsp
450g
1tsp
120ml
0.25tsp| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 1piece | — | — | |
| 2 | | 2clove | — | — | |
| 3 | | 1tbsp | — | — | |
| 4 | | 4piece | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 450g | — | — | |
| 7 | | 1tsp | — | — | |
| 8 | | 120ml | — | — | |
| 9 | | 0.25tsp | — | — |
Peel the onion, discarding the papery skin.
Yellow onion · 1 piece
Peel the garlic cloves, discarding the skins.
Garlic clove · 2 cloveMince the peeled garlic cloves as finely as possible.
Pour the vegetable oil into a large frying pan and set it over a medium-high heat.
Vegetable oil · 1 tbsp
Add the raw bratwurst sausages (about 450 g) to the hot oil in the pan.
Bratwurst sausages · 4 pieceSear the bratwurst sausages, turning them with tongs, until well browned all over.
Transfer the seared bratwurst sausages to a plate and set aside.
Sauté the onion, stirring occasionally, until softened and lightly golden.
Add the minced garlic to the pan.
Add the caraway seeds to the sautéed onion.
Caraway seeds · 1 tspSauté the garlic, onion and caraway seeds together, stirring constantly, until the garlic is fragrant.
Add the sauerkraut to the aromatic onion mixture and stir to combine.
Sauerkraut · 450 gAdd the caster sugar to the sauerkraut base and stir through.
Caster sugar · 1 tspPour the dry white wine into the sweetened sauerkraut base.
Dry white wine · 120 mlStir everything together thoroughly to combine the onion, caraway seeds, garlic, sauerkraut, sugar and wine.
Bring the sauerkraut mixture to a full boil over high heat.
Nestle the seared bratwurst sausages into the boiling sauerkraut mixture.
Cover the pan with its lid.
Simmer the covered bratwurst and sauerkraut over a low heat until the centre of the thickest sausage reads 71 °C on a thermometer and the kraut has absorbed the cooking liquor.
Scatter the ground black pepper evenly over the cooked bratwurst with sauerkraut.
Ground black pepper · 0.25 tspStir everything gently together to distribute the pepper through the sauerkraut.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | 1 piece | | Peel the onion, discarding the papery skin.⏱ 1 minResultPeeled yellow onion |
| 2 | Peeled yellow onionstep 1 | | Slice the peeled onion into thin half-moons.⏱ 1 minResultSliced yellow onionused in step 11 |
| 3 | 2 clove | | Peel the garlic cloves, discarding the skins.⏱ 1 minResultPeeled garlic cloves |
| 4 | Peeled garlic clovesstep 3 | | Mince the peeled garlic cloves as finely as possible.⏱ 1 minResultMinced peeled garlicused in step 9 |
| 5 | 1 tbsp | | Pour the vegetable oil into a large frying pan and set it over a medium-high heat.⏱ 1 minResultVegetable oil |
| 6 | 4 piece | | Add the raw bratwurst sausages (about 450 g) to the hot oil in the pan.⏱ 30sResultVegetable oil and bratwurst sausages |
| 7 | — | | Sear the bratwurst sausages, turning them with tongs, until well browned all over.⏱ 7 minResultSeared bratwurst sausages |
| 8 | Seared bratwurst sausagesstep 7 | | Transfer the seared bratwurst sausages to a plate and set aside.⏱ 30sResultSeared bratwurst sausagesused in step 19 |
| 9 | Minced peeled garlicstep 4 | | Add the sliced onion to the pan.⏱ 30sResultMinced peeled garlic |
| 10 | — | | Sauté the onion, stirring occasionally, until softened and lightly golden.⏱ 6 minResultSautéed onion |
| 11 | Sliced yellow onionstep 2 | | Add the minced garlic to the pan.⏱ 30sResultSliced yellow onion and sautéed onion |
| 12 | 1 tsp | | Add the caraway seeds to the sautéed onion.⏱ 30sResultSliced yellow onion and sautéed onion and caraway seeds |
| 13 | — | | Sauté the garlic, onion and caraway seeds together, stirring constantly, until the garlic is fragrant.⏱ 1 minResultAromatic onion mixture |
| 14 | 450 g | | Add the sauerkraut to the aromatic onion mixture and stir to combine.⏱ 30sResultSauerkraut and onion mixture |
| 15 | 1 tsp | | Add the caster sugar to the sauerkraut base and stir through.⏱ 30sResultSweetened sauerkraut and onion mixture |
| 16 | 120 ml | | Pour the dry white wine into the sweetened sauerkraut base.⏱ 30sResultSweetened sauerkraut and onion mixture and dry white wine |
| 17 | — | | Stir everything together thoroughly to combine the onion, caraway seeds, garlic, sauerkraut, sugar and wine.⏱ 1 minResultWine-enriched sauerkraut mixture |
| 18 | — | | Bring the sauerkraut mixture to a full boil over high heat.⏱ 2 minResultBoiling sauerkraut mixture |
| 19 | Seared bratwurst sausagesstep 8 | | Nestle the seared bratwurst sausages into the boiling sauerkraut mixture.⏱ 1 minResultBoiling sauerkraut mixture and seared bratwurst sausages |
| 20 | — | | Cover the pan with its lid.⏱ 30s |
| 21 | — | | Simmer the covered bratwurst and sauerkraut over a low heat until the centre of the thickest sausage reads 71 °C on a thermometer and the kraut has absorbed the cooking liquor.⏱ 12 minResultCooked bratwurst with sauerkraut |
| 22 | 0.25 tsp | | Scatter the ground black pepper evenly over the cooked bratwurst with sauerkraut.⏱ 30sResultCooked bratwurst with sauerkraut and ground black pepper |
| 23 | — | | Stir everything gently together to distribute the pepper through the sauerkraut.⏱ 1 minResultSeasoned bratwurst with sauerkraut |
| Total Time | 38 min | ||
| Nutrient | Per serving |
|---|---|
| 98kcal | |
| 2g | |
| 4g | |
| 0.6g | |
| 10g | |
| 4g | |
| 3g | |
| 748mg |
A German-style one-pan supper of bratwurst sausages braised in white wine and sauerkraut with caraway, onion, and garlic. The sausages stay juicy beneath a tangy, lightly sweetened kraut that softens and absorbs the cooking liquor. Hearty and unfussy, it sits comfortably at the centre of a weeknight table.
What you’ll doYou will brown the sausages and set them aside, then soften onion with garlic and caraway in the same pan. Sauerkraut, sugar and white wine go in, the mixture comes to a boil, and the sausages simmer in it, covered, until cooked through.
