Turkey Brats with Sauerkraut and Mustard (40-42 Minutes)

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This meal combines the savory flavor of turkey bratwurst with the tangy crunch of sauerkraut and the sharp bite of mustard. It’s a delightful blend that satisfies cravings for something hearty yet remains relatively light.

This dish is perfect for those who enjoy traditional bratwurst flavors but prefer a healthier option. It’s easy to prepare, making it a great choice for a quick weeknight dinner or a casual weekend meal.

  • Prep Time: 20 minutes
  • Cook Time: 20-22 minutes
  • Total Time: 40-42 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 4 turkey bratwursts
  • 2 cups sauerkraut, drained
  • 4 hot dog buns (optional)
  • Mustard (preferably Dijon or whole grain)
  • 1 onion, sliced (optional)
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat Grill or Skillet (5 minutes): Preheat your grill to medium-high heat or heat a skillet with olive oil over medium heat.
  2. Cook Turkey Brats (10-15 minutes): Grill or pan-fry the turkey bratwursts, turning occasionally, until they are browned and cooked through, about 10-15 minutes.
  3. Sauté Onion (If using, 10 minutes): In a separate pan, sauté the sliced onion with a bit of olive oil until caramelized.
  4. Warm Sauerkraut (5 minutes): In a pot or microwave, gently warm the sauerkraut.
  5. Assemble (5 minutes): Place each turkey brat on a bun (if using), top with warm sauerkraut, caramelized onions (optional), and a generous helping of mustard.
  6. Serve (2 minutes): Serve the brats hot, with additional mustard on the side if desired.

Notes

Feel free to add other condiments or toppings like relish, chopped fresh onions, or even a sprinkle of cheese if desired. For a low-carb option, you can skip the buns and enjoy the brats with just the sauerkraut and mustard.

This dish pairs well with a variety of sides, such as potato salad, coleslaw, or roasted vegetables. It’s a simple, satisfying meal that brings a taste of Germany to your table with a healthier twist. Enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 210
  • Sugar: 3g
  • Sodium: 900mg
  • Fat: 12g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 20g
  • Cholesterol: 60mg

Pair this with...

Oven Baked Potato Chips

Begin by preheating your oven to 375°F (190°C). Take 2 to 3 large potatoes and slice them as thinly as you can, preferably using a mandolin slicer. This will ensure even cooking. Rinse the slices in cold water and pat them dry thoroughly with paper towels to remove any excess starch. Lay them out on a baking sheet lined with parchment paper. Be sure they aren't overlapping. Lightly brush each slice with olive oil. Sprinkle some finely chopped rosemary over the top if desired - the fresher, the better. Season with sea salt according to your preference. Pop them in the oven for about 10-15 minutes or until they're crispy and golden. Keep an eye on them, especially towards the end, to ensure they don't burn. Once out, let them cool slightly to further crisp up.

Chunky Potato Salad

Start with some good-quality, sturdy potatoes like Yukon Gold or red potatoes. Boil them until they're fork-tender but still hold their shape. Once cooled, cut them into generous chunks. Mix in some finely chopped celery and red onion, adding both crunch and a touch of zesty flavor. For the dressing, combine mayonnaise, a dash of mustard, and a sprinkle of salt and pepper, creating a creamy blend that brings everything together. Once the potatoes are coated in this rich dressing, transfer the salad to a serving dish. For the finishing touch, give it a generous sprinkle of paprika on top. Not only does it add a subtle smokiness, but it also gives the salad a vibrant pop of color.

Homemade Apple Sauce

Grab about 4-6 apples (mix and match varieties for fun flavors), ¾ cup water, a pinch of salt, and sugar or honey to taste. For an aromatic twist, toss in a cinnamon stick or a pinch of ground cinnamon. First, peel, core, and chop your apples. Throw them in a pot with the water, salt, and optional cinnamon. Bring to a boil, then reduce to a simmer, letting those apples soften for 20-30 minutes. Once they’re all mushy and the kitchen smells like heaven, mash 'em up with a fork or potato masher. Sweeten if desired, and voilà, you’ve got applesauce! Serve it warm or cold.

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