Bratwurst with Hearty Sauerkraut and Triplets

5 from 6 votes
Prep Time 45 minutes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 2 people



  • 200 g 2 sausages
  • 2 tbsp Sunflower oil

Hearty sauerkraut:

  • 400 g 1 glass of sauerkraut
  • 60 g 1 Onion
  • 60 g ½ peeled apple
  • 2 tbsp Sunflower oil
  • 1 tsp Sugar
  • 200 ml Light beer (here Budweiser!)
  • 1 tsp Medium hot mustard
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 3 big pinches Ground caraway
  • 3 tsp Light rice vinegar
  • 3 tbsp Sweet chili sauce
  • 3 tbsp Whipped cream


  • 350 g Potatoes (triplets) / 14 pieces
  • 1 tsp Salt
  • 1 tsp Ground turmeric
  • 1 tsp Whole caraway seeds


  • 2 Stalk Parsley
  • 2 * ½ small tomatoes
  • Medium hot mustard


  • Prick the sausages, cut in half and slowly fry on all sides in a pan with sunflower oil.

Hearty sauerkraut:

  • Peel and finely dice the onion. Peel and halve the apple, remove the core and dice. Heat sunflower oil (2 tablespoons) in a saucepan, add sugar (1 teaspoon) and let it caramelize slightly. Add the onion cubes and apple cubes and sweat with them. Add the sauerkraut, fry briefly, deglaze / pour in the beer (200 ml) and sprinkle with medium-hot mustard (1 teaspoon), coarse sea salt from the mill (3 big pinches), colored pepper from the mill (3 big pinches), caraway seeds Season with ground (3 big pinches), light rice vinegar (3 teaspoons), sweet chilli sauce (3 tbsp) and whipped cream (3 tbsp). Let everything simmer for about 25-30 minutes until the liquid has almost boiled off. Caution: Be careful, because it could easily burn.


  • Peel and wash the triplets (small waxy potatoes), grind them in salted water (1 teaspoon salt) with turmeric (1 teaspoon) and whole caraway seeds (1 teaspoon) for approx. 20 minutes and drain.


  • Serve the sausage with savory sauerkraut and triplets, each garnished with half a tomato and a stick of parsley.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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