Bratwurst and Sauerkraut Rice Skillet
Bratwurst and Sauerkraut Rice Skillet blends juicy bratwurst with tangy Bavarian-style sauerkraut, aromatic fennel, and tender white rice for a hearty, comforting bite. Subtle sweetness from raisins balances the savory richness, while black pepper and garlic round out the flavor. It’s a cozy weeknight dinner or a great make-ahead meal for gatherings when you want something robust and satisfying.
- Prep10 min
- Cook55 min
- Serves7
- DifficultyMedium
- 1
Warm olive oil in a large pot over medium heat. Cook the Bratwurst until browned, breaking it into chunks as it cooks, about 10 minutes.
- 2
Stir in the onions and garlic, and cook until the onions turn translucent, about 5 minutes. Add the fennel seed and the sauerkraut with its juice, and let the mixture pan-fry without stirring for 2 minutes.
- 3
Stir in the rice and soup base until combined, about 2 minutes. Add the water, raisins, and black pepper. Bring to a boil and cook, stirring frequently, for 5 minutes.
- 4
Lower the heat to a simmer, and cook until the rice is tender and almost all the water is absorbed, about 30 minutes.
- Calories 648.51 kcal High
- Protein 19.85 g Good Source
- Carbs 89.87 g Moderate
- Total Fat 24.46 g High
- Saturated Fat 7.36 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 41.78 mg Moderate
- Sodium 1574.06 mg High
- Fiber 4.2 g Moderate
- Sugar 14.31 g High
- Added Sugar 8.5 g Moderate
- Calcium 70.96 mg Low Source
- Iron 3.73 mg Good Source
- Potassium 83.29 mg Low Source
- Vitamin A 0.05 mcg_rae Low Source
- Vitamin C 19.64 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Garlic 🧄
- Onions 🧅
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