Save A hearty Bavarian classic featuring juicy knackwurst sausages served over tangy braised sauerkraut with onions and apples. Perfect for celebrating Oktoberfest or any cozy autumn evening.
I first enjoyed this dish with my family on a chilly autumn night in Munich. The savory sausages and warm sauerkraut brought us all together after a day at the festival.
Ingredients
- Knackwurst sausages: 4 sausages (about 100 g each)
- Onion: 1 medium, thinly sliced
- Apple: 1 medium, peeled, cored, and sliced
- Sauerkraut: 800 g (about 1 ¾ lbs), drained and rinsed
- Vegetable oil or unsalted butter: 2 tbsp
- Dry white wine or apple cider: 125 ml (½ cup)
- Low-sodium chicken or vegetable broth: 125 ml (½ cup)
- Bay leaf: 1
- Juniper berries (optional): 6, crushed
- Caraway seeds: 1 tsp
- Sugar: 1 tsp
- Black pepper: ½ tsp, freshly ground
- Salt: to taste
- Fresh parsley (optional): chopped, for garnish
- German mustard (optional): for serving
Instructions
- Sauté aromatics:
- Heat the oil or butter in a large skillet or Dutch oven over medium heat. Add the onion and cook for 3–4 minutes until softened.
- Add apples:
- Add the apple slices and cook for another 2 minutes until just tender.
- Build base:
- Stir in the sauerkraut, white wine (or cider), broth, bay leaf, juniper berries (if using), caraway seeds, sugar, and black pepper. Mix well and bring to a gentle simmer.
- Simmer sausages:
- Nestle the knackwurst sausages into the sauerkraut mixture. Cover and simmer over low heat for 25–30 minutes, turning the sausages once halfway through, until the sausages are heated through and the flavors have melded.
- Season:
- Taste and adjust seasoning with salt and more pepper if needed.
- Finish:
- Discard the bay leaf (and juniper berries, if whole).
- Serve:
- Serve the knackwurst over generous portions of sauerkraut, garnished with fresh parsley and a side of German mustard.
Save Serving this at our annual family Oktoberfest is always a highlight. Even our youngest loves the sweet apples tucked into the sauerkraut!
Serving Suggestions
Pair with boiled potatoes, rye bread, or warm pretzels to make it a festive feast. A frosty mug of German beer is also a perfect companion.
Ingredient Swaps
Swap the knackwurst for bratwurst, weisswurst, or vegan sausages to suit dietary preferences. You can also use cider instead of wine for a sweeter profile.
Make-Ahead & Leftovers
The sauerkraut base can be made ahead and reheated gently. Leftovers taste even better the next day – simply reheat in a skillet over medium-low heat.
Save This easy Bavarian recipe brings the spirit of Oktoberfest right to your table. Enjoy each savory bite and celebrate with loved ones!
Recipe FAQs
- → What is knackwurst?
Knackwurst is a traditional German sausage made from finely ground pork and beef, known for its juicy texture and snap.
- → Can I substitute the sausage?
Yes, bratwurst, weisswurst, or vegan sausages work well for flavor and texture variations.
- → What type of sauerkraut is best?
Use jarred or canned sauerkraut, rinsed and drained to reduce acidity and salt. Fresh sauerkraut works too.
- → What are good side dishes?
Boiled potatoes, mashed potatoes, rye bread, or soft pretzels complement the savory flavors perfectly.
- → Is this dish gluten-free?
The main ingredients are naturally gluten-free. Always check sausages and broth for hidden gluten or additives.
- → Can I prepare this ahead of time?
You can braise the sauerkraut mixture ahead. Gently reheat with sausages before serving for best results.