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    Home » What We're Eating » Dump-and-Bake Bratwurst Recipe

    Dump-and-Bake Bratwurst Recipe

    Published: Sep 6, 2019 by Blair Lonergan

    Jump to Recipe
    Long collage of Bratwurst recipe with potatoes and sauerkraut

    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:

    • 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 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:

    • 3-Ingredient Grilled Beer Brats
    • One Skillet Kielbasa Sausage and Pierogies
    • Hawaiian Kielbasa Kabobs
    • Italian Sausage Pasta Bake
    • Sheet Pan Italian Sausage with Potatoes
    Close up front shot of bratwurst recipe in a cast iron skillet
    Print Pin
    5 from 4 votes

    Dump-and-Bake Bratwurst Recipe

    You only need 4 ingredients and about 10 minutes of prep for this Dump-and-Bake Bratwurst recipe with potatoes and sauerkraut!
    Course Dinner
    Cuisine European
    Keyword Beer Brats, bratwurst recipe, german bratwurst recipe
    Prep Time 10 minutes
    Cook Time 1 hour
    0 minutes
    Total Time 1 hour 10 minutes
    Servings 5 people
    Calories 313.1kcal
    Author Blair Lonergan

    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 recipe | Calories: 313.1kcal | Carbohydrates: 12.6g | Protein: 15.9g | Fat: 21.1g | Saturated Fat: 8g | Cholesterol: 63.6mg | Sodium: 1204.5mg | Potassium: 335.5mg | Fiber: 2.7g | Sugar: 2.8g
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    Reader Interactions

    Comments

    1. jean

      September 08, 2019 at 11:01 am

      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

      Reply
      • Blair

        September 08, 2019 at 1:52 pm

        Thanks, Jean! I hope you'll give this one a try! 🙂

        Reply
        • Tracey Blair

          January 01, 2021 at 4:32 pm

          5 stars
          This was delicious! The perfect New Year's Day meal!

          Reply
          • Blair

            January 01, 2021 at 5:33 pm

            Wonderful! Thanks, Tracey! Happy New Year. 🙂

            Reply
    2. Cathy

      June 07, 2020 at 12:57 pm

      Could I make this recipe using Kielbasa instead of the bratwurst? Thanks!

      Reply
      • Blair

        June 07, 2020 at 1:12 pm

        Hi, Cathy! Yes -- that should work fine! 🙂

        Reply
        • Cathy

          June 07, 2020 at 2:06 pm

          Thanks so much! I really enjoy your site and recipes! Great content.

          Reply
          • Blair

            June 08, 2020 at 5:10 am

            You're welcome, Cathy. Thanks for your kind note!

            Reply
    3. Stella Kapetan

      September 07, 2020 at 4:35 pm

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

      Reply
      • Blair

        September 07, 2020 at 8:02 pm

        That sounds delicious, Stella! So glad that you enjoyed it!

        Reply
    4. Nicole

      January 26, 2021 at 6:57 pm

      Hi, does this freeze well? How long should it keep in the refrigerator?

      Thank you,
      Nicole

      Reply
      • Blair

        January 27, 2021 at 1:26 pm

        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.

        Reply

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