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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!

Close up front shot of bratwurst recipe in a cast iron skillet

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!

Long overhead shot of an easy bratwurst recipe with sausage and potatoes in a cast iron skillet

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
  • Beer
Bratwurst and potatoes on a wooden surface

First, place the potatoes and brats in the bottom of a large oven-proof skillet, baking dish or Dutch oven.

Bratwurst and potatoes in a cast iron skillet

Add the sauerkraut to the pan,

Bratwurst potatoes and sauerkraut in a cast iron skillet before baking

and then pour a German beer over top.

Bottle of German beer for beer brats recipe

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!

Lid on top of a baking dish for bratwurst recipe

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!

German sausage in a skillet with a serving spoon

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:

Cook’s Tips and Recipe Variations:

  • For additional flavor, brown the sausage and potatoes in a skillet over medium-high heat until golden on the outside. Then add them to the dish and proceed with recipe as instructed. Baking time may be reduced to about 45 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!
Close up shot of cooked beer brats with potatoes and sauerkraut in a skillet

More easy sausage recipes that you might enjoy:

Close up front shot of bratwurst recipe in a cast iron skillet

Dump-and-Bake Bratwurst Recipe

5 from 4 votes
Prep: 10 minutes
Cook: 1 hour
0 minutes
Total: 1 hour 10 minutes
Servings 5 people
Calories 313.1 kcal
You only need 4 ingredients and about 10 minutes of prep for this Dump-and-Bake Bratwurst recipe with potatoes and sauerkraut!

Ingredients
  

  • 12 ounces baby red or yellow potatoes, diced into very small bite-sized pieces (I cut the larger potatoes into 8 pieces or the smallest potatoes into 4 pieces)
  • 5 bratwurst links (3.8 ounces each), cut into 2-inch pieces
  • 14 oz can sauerkraut, drained
  • ½ cup beer (or substitute with chicken broth, beef broth, or apple cider)
  • Optional for serving: chopped fresh parsley or thyme

Instructions

  • Preheat oven to 350 degrees. Spray a large baking dish, oven-proof skillet or Dutch oven with cooking spray and set aside.
  • Place diced potatoes and Bratwurst in the bottom of the prepared dish. Add sauerkraut among the potatoes and sausage.
  • Pour beer over top. Cover and bake for about 1 hour, or until potatoes are tender and sausage is cooked through.

Notes

  • For additional flavor, brown the sausage and potatoes in a skillet over medium-high heat until golden on the outside. Then add them to the dish and proceed with recipe as instructed. Baking time may be reduced to about 45 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 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!

Nutrition

Serving: 1/5 of the recipeCalories: 313.1kcalCarbohydrates: 12.6gProtein: 15.9gFat: 21.1gSaturated Fat: 8gCholesterol: 63.6mgSodium: 1204.5mgPotassium: 335.5mgFiber: 2.7gSugar: 2.8g
Keyword: Beer Brats, bratwurst recipe, german bratwurst recipe
Course: Dinner
Cuisine: European
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. 5 stars
    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

  2. 5 stars
    Used apple cider instead of beer. I love it. And just my kind of cooking style -the easier, the better. Thanks!

    1. 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.