This Vegan Sauerkraut and Bratwurst Casserole is a cozy casserole that is perfect for the cooler weather. It is loaded with vegan bratwurst sausages, onion, apples, and lots of sauerkraut!
As someone who grew up in the Midwest, I love a good casserole. There is just something so warm and comforting about a good old casserole. This Sauerkraut and Bratwurst Casserole is inspired by my German and Midwest roots.
When I was growing up, my Grandma would make a simple sauerkraut and kielbasa dish. If I am being honest, the house smelled so bad when she was making this dish. I just couldn’t get over the smell and for years I thought that I hated sauerkraut.
It turns out, it was just the kind of sauerkraut that she was using. It wasn’t the greatest quality, but it was what she was use to cooking with. Since we are cooking the sauerkraut, the probiotics will be killed off. So for this recipe, I save the expensive, high-quality raw sauerkraut for eating raw. I like to use a good quality jarred sauerkraut like this one from Eden Foods.
For the bratwurst part of the recipe, I love using the bratwurst sausages from Field Roast. The sausages are loaded with fresh vegetables, like caramelized onions and fresh-ground garlic. For the liquid, Elysian Brewing beer is used. I love the flavor and spices in the sausages. It is very reminiscent of a traditional bratwurst.
how to make the casserole
The casserole starts by browning the sausages in a little bit of oil. After the sausages are browned, it’s time to saute the onion and then add apples.
The casserole is going to need some liquid, so it’s time to pour in some beer. If you don’t have any beer or just don’t like it, you can use water or vegetable broth. I just really love the flavor that the beer adds to the dish, especially since we are using bratwurst.
To balance out the tartness of the sauerkraut, brown sugar is added. I start with a 1/3 of a cup, which still leaves a little tartness to the dish. If you aren’t a fan of a really tart dish, add 1/2 cup of sugar.
Finally it is time to add the sauerkraut and the sausages back into the pot.
The casserole bakes in the over for about an hour. It is really simple to make!
I love serving this Vegan Sauerkraut and Bratwurst Casserole with a side of mashed potatoes. This is the ultimate comfort meal!
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I love serving a little spicy brown mustard along side the casserole. Mustard goes so well with the sausages and sauerkraut! If you give this recipe a try, be sure to tag us @thymeandlove on Instagram!
- 1 Tablespoon Avocado Oil
- 4 Vegan Bratwurst Sausages, sliced
- 1 Large Yellow Onion, diced
- 2 Large Red Apples, quarted
- 4 1/2 Cups Sauerkraut, drained
- 1 Cup of Beer
- 1/3 Cup Brown Sugar
- 2 Tsp Caraway Seeds
- Salt and Pepper, to taste
- Spicy Brown Mustard for serving, optional
- Preheat the oven to 350 F.
- In a large skillet, heat the oil over medium heat. Add the sausages and cook, flipping halfway through, until browned on each side. Transfer to a plate and set aside.
- Add the diced onion to the same skillet. Cook for 4-6 minutes, or until the onion starts to soften.
- Add the sliced apples; stir. Cook for 1-2 minutes.
- Add the drained sauerkraut, brown sugar, caraway seeds, and the sausages. Stir to combine.
- Season with salt and pepper to taste.
- Pour the sauerkraut and sausage mixture into a 9 by 13 casserole dish.
- Bake for 55-60 minutes, until all the liquid has been absorbed.
- Serve with mustard if using.