Un-Layered Bratwurst & Sauerkraut Bacon-Bake

"A delicious configuration of sauerkrat and brats--developed by a REAL GERMAN."
photo by teresas photo by teresas
photo by teresas
photo by teresas photo by teresas
photo by teresas photo by teresas
photo by teresas photo by teresas
photo by teresas photo by teresas
Ready In:
1hr 10mins




  • Begin by greasing the bottom of a cake pan.
  • Slice the bratwurst into thin coins, and layer the coins on the bottom of the pan.
  • Next, slice the onion in to thin slices, and scatter on top.
  • Slice the apple into very thin slices, and layer upon the onion. Sprinkle salt and sugar on this lightly.
  • Cover the ingredients with the sauerkraut as evenly as possible. Grind pepper over all.
  • Lay the strips of bacon down, blanketing the entirety. Grind over more pepper, and lightly sprinkle with sugar.
  • Preheat the oven to 400 degrees.
  • Bake for about 50 minutes; the bacon should be ultra-crispy. Break up bacon with knife and jumble entire mixture thoroughly.
  • Return to oven for a 30 minutes, top of mixture should brown interestingly.
  • Remove from oven, and jumble one last time before serving.
  • Serve with a slotted serving spoon to drain excess juices.
  • Garnish with chopped walnuts. Serve with grainy mustard.
  • Questions? Comments? E-Mail Jesse @ frosteternal@gmail.com.

Questions & Replies

default avatar
Got a question? Share it with the community!


  1. mandabears
    this was excellent. all of our favorites, sauerkraut, bacon and bratwurst. i shredded the apple instead of slicing it and used the onion in slivers. what an enjoyable, easy dinner. vielen dank
  2. MommyJan2
    My husband and I love this! Am making it for the third time tonight as we have some left-over brats from our cookout last night. YUMMY!
  3. Baby Chevelle
    Have made this twice now, we do like this. It is a nice change, very quick to make and delicious !!! I used Maple Bacon and it gave it a nice sweet taste !! If your bacon is salty I would not add additional salt though. I like to use the low sodium. Thanks for letting us try this, I will make this again.
  4. Phoenix Food Queen
    I just made this today for a different kind of dinner and wow! this was very, VERY good! I read the ingredients and my first thought was "This should be interesting" and it came out fantastic! I will definitely be making this again! Definitely something I think should be sampled at least once. I followed your recipe to a "T"
  5. teresas
    This was fun to prepare. DH is german so he had the first rights to rating this dish. He gave it a BIG thumbs up. (5 stars). This had a true german taste to it. I was surprise that it didn't include sugar. Most german sauerkraut recipes have some form of sugar to help cut the sour taste. This didn't need it. What a great recipe I plan of making it again and again. Thanks for posting!


<p>Cooking is my stress reliever. I have an intense interest in fresh, healthy, and delicious foods, and have been known to talk about exceptional produce ad nauseum. I tend to eschew processed foods, (except sometimes in desserts), and wish fervently that I had a vegetable and herb garden. Someday I would like to have my own vineyard, perhaps when I retire.&nbsp;</p>
View Full Profile

Find More Recipes