You only need 4 ingredients and about 10 minutes of prep for this Dump-and-Bake Bratwurst recipe with potatoes and sauerkraut! An easy, German-inspired healthy dinner recipe cooks in one dish for a satisfying meal any night of the week!
You can probably use a handful of simple, quick-prep dinner ideas that don’t require too many ingredients or too much hands-on time. This bratwurst casserole bakes in the oven for those nights when you don’t have the time or energy to fuss with anything more. Grab your German beer, because this one pan Oktoberfest feast is on the table in minutes!
How to make this easy bratwurst recipe:
You only need 4 ingredients to prepare this bratwurst recipe in the oven:
- Bratwurst links
- Small red or yellow potatoes
- A can of sauerkraut or homemade sauerkraut
- Beer
First, place the potatoes and brats in the bottom of a large oven-proof skillet, baking dish or Dutch oven.
Add the sauerkraut to the pan,
and then pour a German beer over top.
Cover with a lid (or wrap tightly with foil if you’re baking in a casserole dish). We’re braising the sausage and potatoes in the cooking liquid for a tender, juicy, and flavorful finished product!
Bake the dish (covered) for about 1 hour, or until the brats are cooked through and the potatoes are tender. That’s it! A simple German dinner with almost zero effort on your part!
What goes with bratwurst sausage?
This bratwurst and sauerkraut recipe is a classic combination, and the potatoes add a filling and satisfying starch to round out the meal. While you don’t need anything else on the table, here are a few easy sides that pair nicely with the brats:
- Slow Cooker Applesauce
- A simple green salad dressed in Buttermilk Dressing
- Slow Cooker Green Beans
- German Potato Salad
- Sweet and Sour Red Cabbage (I buy mine in glass jars at the grocery store)
- 10-Minute Creamy Cucumber Salad
Cook’s Tips and Recipe Variations:
- For additional color and flavor, sear the sausage in a little bit of oil in a hot skillet on the stovetop at the very end (just until you see that nice brown finish), about 1-2 minutes.
- Try this bratwurst recipe in the Crock Pot! Place all of the ingredients in the slow cooker, cover and cook on LOW 6-8 hours or on HIGH for 3-4 hours.
- For an alcohol-free option, substitute apple cider, chicken broth or beef broth for the beer.
- Cooking just for two? Use two sausages (freeze the extras in the package for a later date), and use half as many potatoes and sauerkraut. Bake in a smaller dish, but the rest of the instructions remain the same.
- I baked the brats shown here in an oven-safe cast iron braiser. You can use a similar oven-proof skillet with a lid, or you can simply use a casserole dish or Dutch oven.
- Use a German beer if you have one (such as the Hefe-Weizen shown), but feel free to substitute with a different beer if that’s easier!
More easy sausage recipes that you might enjoy:
- One Skillet Kielbasa Sausage and Pierogies
- Hawaiian Kielbasa Kabobs
- Italian Sausage Pasta Bake
- Sheet Pan Italian Sausage with Potatoes
- Smoked Sausage Pasta
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
Bratwurst and Sauerkraut with Potatoes {Dump-and-Bake}
Ingredients
- 12 ounces baby red or gold potatoes, diced into 1/2-inch pieces
- 5 bratwurst links (about 16-20 ounces total), cut into 2-inch pieces
- 14 ounce can sauerkraut, drained
- ½ cup German beer (or substitute apple cider, chicken broth, or beef broth)
- Optional for serving: chopped fresh parsley or thyme
Instructions
- Preheat oven to 375°F. Spray a large oven-safe skillet, baking dish, or Dutch oven with cooking spray.
- Place the diced potatoes and bratwurst pieces in the bottom of the prepared dish.
- Scatter the drained sauerkraut over and around them.
- Pour the beer evenly over the top. Cover tightly with a lid or foil.
- Bake for about 1 hour 10 minutes, or until the potatoes are fork-tender and the sausages are cooked through.
- (Optional) For color, sear the brats in a little oil in a hot skillet for 1 to 2 minutes just before serving.
Notes
- Potato size matters: Dice the potatoes no larger than 1/2 inch. This is the single biggest factor in whether the dish comes out perfectly cooked.
- Beer substitutes: Apple cider is the best non-alcoholic swap because it adds a touch of sweetness that plays nicely with the sauerkraut. Chicken or beef broth also work.
- Sear the brats for color: Baking alone won’t brown the sausages. A quick 1 to 2 minute sear in a hot skillet just before serving gives them that caramelized finish.
- Slow cooker option: Add all ingredients to the slow cooker. Cook on LOW for 6 to 8 hours or HIGH for 3 to 4 hours.
- Cooking just for two: Use two sausage links and halve the potatoes and sauerkraut. Bake in a smaller dish (an 8-inch square works well); the rest of the instructions stay the same.
- Equipment: A cast iron braiser, oven-safe skillet with a lid, Dutch oven, or covered casserole dish all work. If your dish doesn’t have a lid, wrap tightly with foil.
- Storage: Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat covered at 350°F for about 15 minutes, or microwave individual portions.
- Freezing: This dish can technically be frozen, but potatoes tend to take on a slightly gummy, mushy texture when thawed. Fridge storage is recommended.
like your recipes although would have this one give amt. of ingredients first then procedures plus adding that it could be done on top of stove too as you sytaed further down thanks keep up the good work
Thanks, Jean! I hope you’ll give this one a try! 🙂
This was delicious! The perfect New Year’s Day meal!
Wonderful! Thanks, Tracey! Happy New Year. 🙂
Could I make this recipe using Kielbasa instead of the bratwurst? Thanks!
Hi, Cathy! Yes — that should work fine! 🙂
Thanks so much! I really enjoy your site and recipes! Great content.
You’re welcome, Cathy. Thanks for your kind note!
Used apple cider instead of beer. I love it. And just my kind of cooking style -the easier, the better. Thanks!
That sounds delicious, Stella! So glad that you enjoyed it!
Hi, does this freeze well? How long should it keep in the refrigerator?
Thank you,
Nicole
Hi, Nicole! Yes, you can definitely freeze this dish; however, I find that potatoes tend to have a slightly gummy, mushy texture when thawed. If you don’t care for that, I would avoid freezing the potatoes. The leftovers should be fine in an airtight container in the fridge for 3-4 days.
Thanks for the recipe. After an hour at 350 the potatoes were still undercooked. I will ncreased the temperature to 450 and cooked an additional 30 minutes.
Also the recipe calls for no salt. The potatoes were bland and we had to add salt afterward.