Brats and sauerkraut is a delicious comfort food meal that when prepared with just a few extra easy ingredients turns it into a foodie fest weeknight meal with the Instant Dutch Oven. Bratwurst braised in beer with sauerkraut with seasonings like dill, caraway seed, garlic, tart apples balanced with sweet brown sugar notes, and a little thyme for good measure.
Why this works
- Big flavor - this Instant Dutch oven brats and sauerkraut recipe packs a lot of flavor and is easy on the wallet. Be sure to serve these up with a heaping pile of mashed potatoes or serve them on a crusty piece of bread!
- Time savings - this yields tender and yummy results in a fraction of the time with the braise function on the Instant Precision Dutch Oven. A lot like these stuffed pork chops!
- Budget friendly - the ingredients in this recipe are easily found in your pantry or the store. Buy the brats on sale and keep them in the freezer until you're ready to use then. Be sure to check out my Instant Dutch Oven Beginners Guide!
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.
- Brats - use whatever brats you normally would use.
- Beer - also should be what your normally use or a good pilsner beer, also known as a pale beer.
- Apple - can be a tart one like Granny Smith or nice sweet one like Honey Crisp.
How to make this
Heat the Dutch oven on saute/sear mode. When it is ready add a small amount of oil to the pot, and then brown the bratwurst in batches. Once seared on both sides remove to a plate.
Add the sliced onion to the Dutch oven, and saute until softened. They should be slightly browned. Add the minced garlic, and saute 30 seconds. If the pot is to hot it is okay to turn it off at this point since the cast iron will retain heat for cooking, and will still saute the onions and garlic just fine.
Add some of the beer to deglaze the pan, and then add the drained sauerkraut along with the remainder of the beer.
Add the brown sugar, ground thyme, caraway seeds, bay leaf, and dill weed.
Add the shredded potato and apple to the Dutch oven. Stir, and then nestle in the seared sausages. Cover with the lid.
Select the Braise function, and set the timer for 1 hour. Halfway through the cooking stir the brats and sauerkraut. Cover, and let the remaining cooking time run out.
If you would like to make this in your Instant Pot follow all the directions as written above. Seal the Instant Pot and cook on high pressure for 15-minutes followed by a 10-minutes natural pressure release.
There is no need to peel the potato or apple for this recipe as the peel will be very small or dissolve during the cooking process. If you don't drink alcohol you substitute with chicken or beef stock, or cider. Be sure to sear the sausages in batches to get even browning on all the sausages.
To prevent scratching of the enamel on your Dutch oven be sure to use silicone coated, wood, or plastic utensils.
No, it is not necessary to boil the brats before frying. The bratwurst will be cooked fully and evenly while braising in your cooking liquid.
If you marinate your brats in beer then they should be marinated for at least 12 hours and up to 24 hours.
Yes, follow all the direction above. Pressure cook on high pressure for 15-minutes followed by a 10-minute natural pressure release.
Serve your Instant Dutch oven brats and sauerkraut with mashed potatoes, or boiled potatoes. These can also be served up on a hoagie roll with mustard and fries for game day or a tailgate.
Storage & Reheating
Store leftovers in an airtight container for up to one week. Reheat in microwave for single servings. Reheat in Instant Dutch oven on saute for a few minutes for several servings.
You can freeze the leftover cooked brats and sauerkraut for up to three months. Thaw in the refrigerator, and then reheat per the above instructions.
How to video
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Instant Dutch Oven Brats & Sauerkraut
- 10 bratwurst
- 1 onion sliced
- 2 tablespoon garlic minced
- 12 ounces beef pilsner, pale
- 2 pound bag sauerkraut drained of juice
- 1 bay leaf
- 1 teaspoon ground thyme
- 1 tablespoon dill weed
- 2 tablespoon caraway seeds
- 1 tablespoon brown sugar
- 1 potato small, shredded
- 1 apple small, shredded
- Preheat the Instant Dutch oven to sear/saute. Once heated add a small amount of oil to the pot. Add the brats in batches, and sear both sides. Remove to plate as they are done.
- Add the sliced onions to the pot, and cook until softened. Add the minced garlic and saute for 30 seconds or until fragrant. The saute/sear function is very efficient, and if the pot seems to hot it can be cancelled for this step. The cast iron will retain enough heat to cook the onions and garlic.
- Cancel the sear/saute. Deglaze the pan with some of the beer. Add the drained sauerkraut and remaining beer to the Dutch oven.
- Add in the remaining ingredients, and then stir to combine. Place the brats back in the sauerkraut mixture.
- Cook on the Braise function for one hour. Stir halfway through the cooking time.
- Serve immediately with mashed or boiled potatoes. These are also delicious on a roll with mustard and fries as a side.
- Store leftovers in the refrigerator for up to one week. Reheat in microwave or Dutch oven on saute or warm. Leftovers can be frozen for up to three months.
To make this in the Instant Pot
- Follow all the direction above. Cook on high pressure for 15-minutes followed by a 10-minute natural pressure release.
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