Bratwurst and Sauerkraut with Potatoes {Dump-and-Bake}

Square overhead shot of a cast iron pan full of bratwurst and sauerkraut and potatoes.

5 from 4 votes

Bratwurst and Sauerkraut with Potatoes {Dump-and-Bake}

This one-dish bratwurst recipe with sauerkraut and baby potatoes needs just 4 ingredients and about 10 minutes of prep. Everything braises together in German beer for a cozy, Oktoberfest-inspired dinner with almost no cleanup.

Course Dinner

Cuisine European

Keyword bratwurst and sauerkraut and potatoes

Prep Time 10

Cook Time 1 10

Total Time 1 20

Servings people

Calories 436kcal

Author Blair Lonergan

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