Oktoberfest fans, here's your dish. Wondra flour, which dissolves quickly to prevent lumps from forming, is what helps thicken the juices in this fall classic. You'll find it at the supermarket.
Ingredients
Makes 6 servings
Step 1
Position rack in center of oven; preheat to 400°F. Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend. Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves. Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil.
Step 2
Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.
How would you rate Bratwurst with Apples, Onion, and Sauerkraut?
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Reviews (64)
Back to TopYes, a thousand times yes. Made this for a work pot luck and it was GONE. Since we normally do something simple for Christmas Eve, I'm making this tomorrow. I also cheated and used regular flour, but it was still completely fabulous.
ebostwi
Dallas, TX
12/23/2016
Made this EXACTLY as written, except only used 2 apples because I only had 2 apples, and added a braut because the package had 5; I used regular flour, don't know what the deal is with Wondra, don't care. It was incredible. Everything cooked together to create a depth of richness and blend of flavors that was just delicious. Cannot fathom why you people monkey about and then review the recipe. We'd make it again in a heartbeat, it's perfect for fall and football, and except for rinsing the sauerkraut and squeezing it and patting it, is not at all labor intensive. I'm a little concerned about that third apple, as it was so very good with just the two, but will give it a shot next time because the rest of the recipe is so perfect as it stands. Cannot imagine why you would use less sauerkraut, or less anything -- it all worked so beautifully together. Umami in braut form!
mezzodiva54
Boston, MA
1/12/2016
Very good. I made half the recipe and we liked it very much. I did not use the ketchup; otherwise went according to directions. I used regular flour and it worked fine. I served it with homemade applesauce and roasted small potatoes.
debnev
Redding, CT
10/1/2015
....continued from above..... Sorry I meant Fennel NOT Coriander when I wrote my review about this fantastic recipe!
scamejo
Santa Rosa Valley, CA.
3/20/2015
I love this recipe and so did ALL of my guests! I am making it again tonight. Especially good is the washed sauerkraut flavored by the sweet apples and onion. I used organic chicken broth and a bit of Apple cider for liquid . The Bratwurst were terrific baked until they split slightly and their flavor oozed into the sauerkraut and really added another note. Never would have thought of the caraway and coriander. I pulverized the seeds and it really zinged. Tonight I will substitute Trader Joe's Sweet Italian sausage because that is what I have on hand. Hope it comes out as well as it did with the Brats! This is a real winner and sauerkraut is so healthy!
scamejo
Santa Rosa Valley, CA
3/20/2015
This is easy enough for a weeknight, and very, very tasty exactly as written.
bzeins
Sea Cliff, NY
12/9/2014
This was a simple delicious recipe! I made a few changes to appeal to our tastes but it is a very solid recipe. My changes included: no flour, 1 apple instead of 3, barbecue sauce instead of ketchup. Instead of flour, I cooled the sauerkraut mixture alone for 1/2 an hour, 45 minutes before adding bratwurst. Most of the liquid evaporated, leaving good flavor behind. Fewer apples because we are not keen on sweet & thought the barbecue sauce would add depth. This ones a keeper!
Anonymous
Barrington, RI
12/4/2014
I substituted in-season pears and it was too sweet - will stick to apples next time. Based on comments, I added very thinly sliced potatoes (small, red) and they did not cook through. I would either parboil them next time or omit. Tasty!
dwbennett
New York, NY
7/5/2014
I had Moose Brats from a relative's recent (successful) hunting trip. They're like red meat rather than pork. Also agree on using less sauerkraut. I browned the brats and omitted the flour. I had no caraway - tried a little cumin. Not bad. Predictably, the sauce was a little watery, so I threw it in a pan and added some white wine, then reduced. The wine added some sophistication. Would make again for wild game or red meat brats (it was very rich), but prefer this apple-onion combo for lighter/mild sausages - http://epi.us/bTrtn
juddc
Vancouver, BC
12/30/2012
Made this yesterday for a big crowd and everyone agreed it was the best sausage they'd ever eaten. We made about 40 brats and about 5 lbs sauerkraut, used 4 apples and 4 cups broth and adjusted seasonings accordingly. Will definitely make this one again.
kimbara
pensacola, fl
10/28/2012
We really enjoyed this dish; the flavors are very good. Quality bratwurst and sauerkraut are important though. I was out of dry vermouth and used sweet red vermouth. I don't know if that's what made it taste a bit on the sweet side, but I don't think I'd change it. And, I used all-purpose flour instead of Wondra and it was fine. My husband, who is not a sauerkraut fan (at all), loved it and wants it again.
ndbtdr
10/26/2012
小鬼们的后代,但我们都喜欢泡菜mix under the brats! In fact, somehow I ended up without enough brats for everyone so I just had a sandwich of the kraut mix... soooo good. I had more compliments on the sauerkraut/apple/onion mix than anything else I made for dinner. Happy Octoberfest! :))
barbneric
Minneapolis
10/8/2012
Delish! I've made this a few times and it keeps getting better! Tonight I added cubed gold potatoes with the apples/onion/kraut to make it a full meal, and swapped apple cider vinegar for the vermouth. Great with our home made venison brats. I lived in Germany and Austria and this reminds me of authentic German food, especially with the caraway and fennel.
Anonymous
Juneau, Alaska
5/15/2012
WOW. Even though I was out of sauerkraut and fennel seeds, I found ground cumin and used Dry Martini instead of vermuth, and wow, did it come out good. I got rave reviews and my fiancee almost wanted to bump up our wedding :D 4 forks all the way!
hathor
Athens, Greece
2/19/2012
I have not made this particular Brat and Onionkraut recipe, but I would recommend braising fresh sausages in beer (or a mix of beer/broth) until the are cooked through. The sausages will turn grey and be hard in the middle when touched with a knife. THEN you can saute them with a little fat (I just use a combo of 1/2 oil, 1/2 butter) until they brown up and are juicy looking. I am not sure why you would pierce them, as they can become overcooked and dry that way. Will be making these for the Super Bowl!
erinbynight
Fort Myers, FL
2/5/2012
