This dump-and-bake bratwurst recipe braises sausage, sauerkraut, and baby potatoes together in one dish with a splash of German beer. Four ingredients, about 10 minutes of prep, and a cozy Oktoberfest-inspired dinner ready when the oven timer goes off!
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Before You Get Started
A few quick notes that make the biggest difference in how this dinner turns out:
- Dice the potatoes small. Aim for 1/2-inch pieces, no larger. Bigger chunks are the most common reason readers end up with underdone potatoes at the one-hour mark.
- Reach for a German-style beer. A Hefeweizen or pilsner brings the malty depth that gives this dish its Oktoberfest character. Any light-to-medium beer works fine, though.
- Sear the brats at the end for color. Baking alone won’t brown the sausages. A quick 1 to 2 minutes in a hot skillet after baking gives them that caramelized finish.
How to Make Bratwurst and Sauerkraut with Potatoes
You only need four simple ingredients for this one! Here’s how it comes together:
Step 1: Prep the Pan and Potatoes
Preheat the oven to 375°F. Spray a large oven-safe skillet, baking dish, or Dutch oven with cooking spray.
⇢ Dice baby potatoes small (1/2-inch pieces) so they cook through in the same time as the brats. Uneven or oversized potato pieces are the single most common reason this dish comes out with undercooked potatoes.
Step 2: Add the Bratwurst and Sauerkraut
Cut the bratwurst links into 2-inch pieces. Place the potatoes and brats in the bottom of the prepared dish.
Scatter the drained sauerkraut over and around everything.
Prefer a more seasoned sauerkraut? My Grandma’s Easy Sauerkraut with Bacon works beautifully here. It’s a quick way to dress up a plain can of kraut with bacon and brown sugar before it goes in the dish.
Step 3: Pour the Beer and Cover
Pour the beer evenly over the top. Cover the dish with its lid, or wrap tightly with foil if you’re using a baking dish without one. The liquid is what braises everything into tender, juicy, flavorful bites.
⇢ No beer on hand? Apple cider, chicken broth, or beef broth all work well as substitutes.
Step 4: Bake Until Tender
Bake (covered) for about 1 hour 10 minutes, or until the potatoes are fork-tender and the sausages are cooked through.
If your potatoes are on the larger side, you may need another 10 to 15 minutes.
⇢ For a caramelized finish, sear the brats (optional): Baking alone won’t brown the sausages. Transfer them to a hot oiled skillet for 1 to 2 minutes just before serving to get that golden exterior.
→ Slow Cooker Option: Prefer to set it and forget it? Add all of the ingredients to the slow cooker, cover, and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
Serving Suggestions
The brats, kraut, and potatoes are really a full meal on their own, but a fresh side lightens everything up nicely. A spoonful of Slow Cooker Applesauce on the side is the classic German pairing, and Creamy Cucumber Salad adds a cool, crisp contrast that cuts through the richness.
If you’re leaning fully into the Oktoberfest theme, a bowl of tangy German Potato Salad is great, too!
A few more sides that pair well here:
Storage and Reheating
Leftovers keep well for a few days and reheat easily.
- To store: Place leftovers in an airtight container in the fridge for 3 to 4 days.
- To reheat: Cover and warm in a 350°F oven for about 15 minutes, or microwave individual portions for 1 to 2 minutes.
- Freezing: This dish can technically be frozen, but potatoes tend to take on a slightly gummy, mushy texture when thawed. If that bothers you, skip the freezer and stick with fridge storage.
Frequently Asked Questions
Can I use a different sausage instead of bratwurst?
Yes. Kielbasa or any smoked sausage works well here. The flavor will shift slightly (kielbasa is a little smokier and more garlicky), but the method and timing stay the same since you still need to cook the potatoes through.
Do I have to use beer?
No. Apple cider is the best non-alcoholic substitute because it brings a touch of sweetness that plays nicely with the sauerkraut. Chicken broth or beef broth also work if you prefer a more savory finish.
Why are my potatoes still hard after an hour?
This almost always comes down to potato size. Dice them no larger than 1/2 inch. If your pieces are already small and they’re still underdone, give the dish another 10 to 15 minutes covered in the oven.
Can I cook this for just two people?
Yes. Use two bratwurst links and cut the potatoes and sauerkraut in half. Bake in a smaller dish (an 8-inch square works well) with the rest of the instructions unchanged.
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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.
Nutrition
Originally published in September, 2019, this post was updated in May, 2026.
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.