Bratwurst, Sauerkraut and Bean Casserole

Bratwurst, Sauerkraut and Bean Casserole


"Wanted to do something different with brats, so I put this together from ingredients I had in the cupboard."

Ingredients 50 m {{adjustedServings}} servings 533 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 533 kcal
  • 27%
  • Fat:
  • 33.8 g
  • 52%
  • Carbs:
  • 38.5g
  • 12%
  • Protein:
  • 22.6 g
  • 45%
  • Cholesterol:
  • 84 mg
  • 28%
  • Sodium:
  • 2906 mg
  • 116%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 350 degrees F (175 degrees C). Cook bratwurst in a skillet over medium-high heat just until nicely browned on the outside.
  2. Spread sauerkraut in the bottom of a 9x11 casserole dish, leaving a 2 inch margin at the edges. Sprinkle celery salt and brown sugar over the sauerkraut. Place the sausages on top. Pour the beans around the outer edge of the sauerkraut. Cover the dish with a lid or aluminum foil.
  3. Bake for about 45 minutes in the preheated oven, until bratwurst links are cooked through.
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Reviews 43

  1. 49 Ratings


I liked the sweet/sour concept so the next time I made this I doubled the brown sugar and sprinked 1 tbsp. over the saurkraut and 1 over the beans. This was good on a bun with some ketchup (honest!) but it's also good without the bun. Want it extra quick and easy? Use a bag of Johnsonville pre-cooked brats, thawed, but throw them in still cold. Works wonderfully. My whole family liked this, even my 18-month old. This deserves 5 stars simply because it tastes good but it's so fast and easy. After making this a few times, I realized a regular size can of saurkraut is plenty, at least for our tastes.


Very good recipe but an excellent variation on this is: 1. Always precook the brats in straight beer with onions chopped up into large pieces in beer. Boil the onions in beer until soft prior to boiling brats. Only boil brats for 5 minutes then take off heat and let it soak in all the beer and onion flavor for a while. 2. Take several jalapenos and center celery stalks and chop to small 1/4" pieces and sautee them in butter over a low heat until very soft. Keep pan covered. I use 50/50 mixture but if you like it hotter go 66/33 or if not so hot go 25/75(first number is percentage of jalapeno in mix) 3. Take a flavor injector syringe and inject the jalapeno and celery into the brat. Be sure to only inject the mixture into the ends of the brat, not through the sides because the the juice will leak out during the cooking with the sauerkraut. 4. Put brats in the sauerkraut and cook til done. 5. Use the onions in the beer on your sandwich. 6. Enjoy


A huge hit with my hubby Debbie! Altered the recipe a bit by lightly browning some onion in a pan, while several strips of bacon were cooking in the microwave. I added the sauerkraut to the onion, then the bacon, plus caraway seeds. (German people need these seeds in their kraut) After simmering for about fifteen minutes, I then proceeded with the recipe. I used Johnsonville Brats even though my Dad, Otto, would probably laugh at me. Sorry Dad, but they're good. Anyway, this is a good and comforting dish and I thank you for submitting it.