Braised Brats & Knockwurst

Braised Brats & Knockwurst

It is a nice chilly slightly overcast May day out and I am in the mood for some sausage and Sauerkraut. To start, I want to make sure I have some great deli mustard, slightly spicy, and some nice deli rolls (like hoagie rolls). No hotdog buns for this hearty sausage delight.

I chose to braise the sauerkraut with the brats and knockwursts to impart more flavor, but to also take some of the bite out of the sauerkraut. BY all means, use the sauerkraut as purchased right out of the bag if you prefer.

Makes 8 sandwiches.


8 Hoagie roles, sliced most of the way through (but not all the way) and toasted

8 sausages (I used 4 Brats and 4 Knockwursts)

1 14oz can of low sodium, non-fat beef broth

1 16oz bag of sauerkraut

1.5 – 2 bottles of beer (A nice German beer or I also like Sapporo)

4 cloves garlic, minced

1 large onion, sliced into 1/2 moons

1 TBS olive oil

Deli Mustard for topping


1.)   In a large stockpot (6 – 8 quarts) over med-high heat, add the garlic and sauté for about 45 seconds.
2.)  Add in the sauerkraut, beer, beef broth stir and bring a med-strong simmer
3.)  Add in the sausage (you can cut in half if you prefer) and be sure the liquid covers the sausage.  Let simmer about 20 – 25 minutes.
4.)  In the mean time, add the sliced onions to a sauté pan with the olive oil. Heat over med-high heat for about 5 minutes. Stir about every minute so as not to burn the onions. But you do want some strong color on them. The purpose of doing this step is to take the bite out of the raw onion, yet still have the onion slightly crunchy

Sauteed Onions

Sauteed Onions

5.)  Once the sausage is cooked, remove from the sauerkraut broth. Set aside.
6.)  Continue to let the sauerkraut braise until almost all of the liquid is evaporated ( about 10 more minutes over med-high heat)

Braised Sauerkraut

Braised Sauerkraut

7.)  Finish off the sausage, on the grill or in a sauté pan, over med heat, add the sausage and let brown on all sides ( as best you can, it will roll around).
8.)  On the toasted bun, put a little mustard on the bottom, add the sauerkraut and onions, then top with the sausage.  Add more mustard if you would like.

Then grab a lawn chair, some napkins and eat away!

Enjoy the summer.

About culinaryease

I am a single mother who loves cooking and providing tips, techniques, to get everyone out of the takeout lane and into the kitchen.

2 responses »

  1. Germaine says:



  2. […] Braised Sauerkraut, Brats and Knockwurst ( […]


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