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Seasonal Recipe: Bratwurst & Sauerkraut

Bratwurst & Sauerkraut

Bratwurst & Sauerkraut

Oktoberfest, the festival held annually in Munich, Germany, celebrates some of Germans’ greatest loves: bratwurst, sauerkraut and beer! Bratwurst is traditionally a sausage composed of veal, pork or beef, derived from Old High German Brätwurst, from brät-, which is finely chopped meat, and Wurst, which is sausage. Sauerkraut, directly translated from German, means sour cabbage, which is cabbage that is fermented. Yum! In fact, not only do many people love sauerkraut but it also offers health benefits, including vitamins made more nutritious through the fermentation process. Who knew?

Quick and hearty, there’s a reason this meal is a national favorite. Add a little Fairway Grain Mustard on the side, and dinner is served!

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Bratwurst & Sauerkraut

(Prep Time: 2 min; Cook Time: 30 minutes; Serves 4-6)


  • 4-6 high-quality bratwurst
  • 2 tbsps Fairway Olive Oil
  • 1-2 cups sauerkraut
  • 2 Fairway Bay Leaves
  • 1-2 tsps juniper berries
  • ¼ cup water
  • 1 tbsp Fairway Red Wine Vinegar
  • Fairway Salt and Pepper
  • Chives, thinly sliced
  • Rosemary
  • Fairway Grain Mustard (optional, on the side)


  1. In a large skillet over medium-high heat, heat olive oil. Once oil is hot, add the bratwursts and cover pan with a lid for several minutes until the exterior of the sausages are browned.
  2. Rinse then squeeze the sauerkraut or simply squeeze out the excess liquid. Add squeezed sauerkraut to the bratwursts. Stir in bay leaves and juniper berries. Cook the sauerkraut until warmed through, approximately 20 minutes; be sure to be constantly stirring the bratwursts so they get browned all over while the sauerkraut is being warmed. 
  3. Add about ⅓ cup of water and the Fairway Vinegar to the pan and mix well. Let cook on low heat, stirring often, until the liquid is mostly evaporated; 5-10 minutes. Remove the bay leaves. Season to taste with Fairway Salt and Pepper. Garnish with sliced chives and fresh herbs. Serve immediately.

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