German Beer Bratwurst With Sauerkraut And Potatoes | CookOS

German Beer Bratwurst With Sauerkraut And Potatoes

Name: German Beer Bratwurst With Sauerkraut And Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: German
Ingredients: 6 bratwurst; 1 (12 oz) lager beer; 24 oz baby red potatoes; ½ red onion thinly sliced; ¼ cup cider vinegar; 2 tbsp butter; ½ cup sauerkraut; 6 hotdog buns; 2 tbsp spicy brown mustard

This German beer bratwurst is simmered in lager until tender, then broiled for a caramelized crust, and served alongside tangy sauerkraut and roasted red potatoes. The beer infuses the sausage with rich flavor while the broiling step creates textured edges.

🌍German 🏷️Bratwurst 🏷️Beer 🏷️Sausage 🏷️Sous vide Sauerkraut

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Total

Servings

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

6 bratwurst
1 (12 oz) lager beer
24 oz baby red potatoes
½ red onion thinly sliced
¼ cup cider vinegar
2 tbsp butter
½ cup sauerkraut
6 hotdog buns
2 tbsp spicy brown mustard

9 Ingredients

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Instructions

1
Add bratwurst and 1 can beer to a Suvie pan. Load pan into bottom zone of Suvie. Enter cook settings and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 155˚F, 30 minutes, Top Zone: None
2
Place 24 oz baby potatoes in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings: Potatoes, Uncut, 45 minutes
3
During the cook, thinly slice the red onion into half-moons and combine with the cider vinegar and ½ tsp salt. Keep refrigerated until the cook is finished.
4
After the cook, remove the bratwurst from Suvie. Drain and discard the beer. Pat the bratwurst dry and return to Suvie. Cut the potatoes and add to a dry Suvie pan and toss with 2 tbsp melted butter; season with salt and pepper to taste, then place in top zone. Broil both pans for 10-12 minutes until the bratwurst and potatoes are browned, flip or rotate as needed.
5
Toast or warm the hotdog buns. Fill each bun with a bratwurst and top with the pickled red onions, sauerkraut and spicy brown mustard. Serve with the potatoes.

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Tips & Notes

Pro tips

Prick bratwurst lightly before simmering to prevent bursting and ensure even cooking.
Don't skip the broiler step—it creates the caramelized crust that defines the dish's texture and flavor.
Use baby red potatoes whole; their thin skin softens quickly and holds its shape during cooking.
Add the sauerkraut in the final 2 minutes to warm it through without overcooking; this preserves its tang and texture.

Substitutions

Lager beer → Pilsner or blonde ale (similar body and mild flavor)
Baby red potatoes → Fingerling potatoes or baby Yukon Gold (same cooking time)
Cider vinegar → White vinegar or apple cider vinegar (adjusts tang to taste)
Spicy brown mustard → Whole grain or yellow mustard (changes heat level and texture)

Storage & make-ahead

Refrigerate leftovers in an airtight container up to 3 days. Reheat gently on the stovetop over medium heat until warmed through; bratwurst can dry out if overheated.