Bratwurst & Sauerkraut


German-style sauerkraut, Bourbon Pepper Bacon, and Wurst Haus beer add amazing flavors to our Wurst Haus Original Bratwurst!
Servings 6 serves


  • 8 slices Hermann wurst Haus Bourbon Pepper Bacon chopped into 2-inch pieces (2 cups)
  • 1 large onion thinly sliced
  • 1 bottle Hermann Wurst Haus Butcher Block Beer or a similar lager-style beer (12 oz.)
  • 4 cups sauerkraut drained
  • 2 tablespoons ketchup
  • 1 teaspoon caraway seeds
  • 1 teaspoon fennel seeds
  • 2 bay leaves
  • 6  Hermann Wurst Haus Original Bratwursts
  • Rye bread or hoagie rolls
  • Stone ground or Dijon mustard


  • Heat a large sauté pan or Dutch oven over medium heat.  Cook bacon until crisp, about 5 minutes.  Add the onion and cook until soft and golden, about 7 minutes.  Deglaze the pan with half the beer, scraping the bottom of pan gently to dislodge brown bits.  Stir in the sauerkraut, ketchup, caraway seed, fennel seeds, peppercorns and remaining beer.
  • Add the bay leaves.  Bring to a boil, then reduce the heat to medium-low.
  • Pierce each bratwurst on both sides with the tip of a knife.  Lay the sausages down in the sauerkraut.  Cover and simmer for 20-25 minutes, turning the sausages and stirring the sauerkraut occasionally.  The sausages can be served as is, or if you prefer a crispier skin, follow directions below.
  • Position a rack in center of oven and preheat the broiler.
  • Lift the cooked sausages from the sauerkraut and arrange them on a lightly-greased, foil lined baking sheet.  Roast until the edges of the sausages begin to brown, about 3-5 minutes per side.
  • Serve bratwurst with sauerkraut on rye bread or hoagie rolls with mustard.  
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