Bratwurst with Sauerkraut and Apple-Potato Hash

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 4 servings
  • Nutrition Info
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Kosher salt

1 1/4 pounds red-skinned potatoes, cut into 1/2-inch chunks

3 tablespoons unsalted butter

6 fully cooked bratwurst, halved lengthwise (about 11/4 pounds)

2 Golden Delicious apples, cut into 1/2-inch chunks

Freshly ground pepper

1 bunch scallions, chopped

1 tablespoon chopped fresh sage

1 tablespoon apple cider vinegar

1 tablespoon honey

1/4 cup sour cream

1 tablespoon grainy mustard

1 cup sauerkraut, drained, rinsed and warmed


  1. Preheat the oven to 250 degrees F. Bring a large saucepan of salted water to a boil; add the potatoes and cook until just tender, about 5 minutes. Drain and pat dry.
  2. Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the bratwurst and cook, turning, until browned, about 4 minutes. Remove to a rimmed baking sheet and keep warm in the oven.
  3. Add 1 tablespoon butter to the skillet along with the potatoes and apples; toss. Season with 3/4 teaspoon salt and a few grinds of pepper. Increase the heat to medium high and cook, tossing occasionally, until the potatoes and apples are golden brown and tender, 8 to 10 minutes. Add the scallions and sage and cook until the scallions are wilted, about 2 minutes. Add the vinegar, honey and the remaining 1 tablespoon butter. Cook, stirring, until the potatoes and apples are glazed, about 1 more minute.
  4. Mix the sour cream with the mustard in a small bowl. Serve the bratwurst with the potatoes and apples, sauerkraut and sour cream mixture.