Oven Baked Brats and Sauerkraut

Oven brats served over sauerkraut and mashed potatoes.

Sauerkraut is caramelized sweet by cooking it with a Belgian Ale. Add some oven baked pan brats and you've got a traditional German plate of goodness.

Course Main Course Pork

Cuisine German

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 613kcal

Author Lea Ann Brown

Ingredients

6 Bratwurst sausage uncooked. Use either regular brats or chicken bratwurst.
Avocado oil cooking spray or olive oil cooking spray, or PAM
2 tablespoons olive oil
1 large onion or two medium onions, peeled and sliced
6 Tablespoons brown sugar divided
1 ½ cups beer or chicken broth
29 ounces sauerkraut canned, 2-14 ½ ounce cans, undrained

Instructions

Preheat oven to 425 degrees.
Place bratwurst sausages on a sheet pan fitted with a wire rack. Spray the sausages with avocado oil or cooking spray. Roast for 30 minutes turning the sausages once after 15 minutes.
Heat olive oil over medium high heat in a large fry pan. Add onion and sprinkle with 2 tablespoons brown sugar. Cook, stirring often until onions are starting to turn golden. About 15 - 20 minutes.
Add beer or chicken broth and simmer for about 10 minutes, stirring occasionally. This will reduce the liquid a bit and intensify the flavor.
Place contents of the of the fry pan into an oven safe casserole dish. Place the roasted brats on top of the onions and liquid.
Place the canned sauerkraut over the brats and sprinkle with remaining brown sugar.
Reduce oven temperature to 375 degrees and bake until sauerkraut is starting to caramelize and turning golden in color.
Serve the bratwursts and sauerkraut over bed of mashed potatoes.

Notes

Tips For Success:

Use an instant digital read meat thermometer to make sure brats are fully cooked. Press the probe into the middle of one of the bratwurst. The internal temperature should read 165 degrees. And when cut, the meat should be white and firm with little or not pink.

Nutrition