This baked keto bratwurst with sauerkraut is true comfort food! This dish contains the perfect combination of spicy, sweet, and tangy flavors. Enjoy!
This hearty baked keto bratwurst with sauerkraut is an incredibly delicious and satisfying dish. It is also low carb with each serving coming in at less than 3 net grams of carbs. We love this dish and hope you and your family will love it too!
Let’s talk about our bratwurst and sauerkraut!
I used fresh bratwurst for this dish. When you buy bratwurst, make sure you check your labels carefully. Some are much higher in carbs than others. You can use pre-cooked bratwurst if you’d like. Just brown them on all sides before topping your sauerkraut mixture with them. You can use homemade or canned sauerkraut for this recipe. I used canned for mine. You’ll want to drain your sauerkraut so your dish doesn’t turn out watery. Some people like to then rinse their sauerkraut and drain it again. This gives a milder flavor to the sauerkraut. I don’t rinse mine as I find combining the other ingredients gives this dish the perfect flavors and I want the sauerkraut taste to shine through!
What other ingredients go into this baked keto bratwurst with sauerkraut?
Before going keto, I used to make this dish. Sometimes I’d use bratwurst. Other times I’d use pork chops combined with bratwurst. My family loved this dish, so I knew I had to come up with an awesome keto version for them. The main change for this dish is the use of keto brown sugar. I use the Swerve brand as it contains zero calories and zero net carbs. It’s also delicious. I did add onions, but I used less to keep the carb count down while still providing great flavor. The other ingredients are chicken broth, apple cider vinegar, spicy brown mustard, smoked paprika, caraway seeds, garlic powder, salt, and pepper. The depth of flavor in this dish is amazing with just the right balance of spice, sweet, and tang! My family agrees this keto version is the best!😊
Do you have any tips for making this baked keto bratwurst with sauerkraut?
This is an easy dish to make, but I do have a few tips for making it. If you’re using fresh bratwurst, I recommend first cooking them on the stove so you’ll be assured they will be cooked through. Whether you’re using fresh or pre-cooked bratwurst, brown them on all sides before baking. This brings a little crispness and an amazing color to the skin. I like to saute my onions in some avocado oil to soften them before adding them to this dish. We prefer the little bite the spicy brown mustard brings to this dish. You can substitute Dijon or yellow mustard if you’d like. If your sauerkraut already contains caraway seeds, you won’t have to add more. My package of bratwurst contained 7 links. You can use a couple less or more for this recipe. If you’d like, you can also double this recipe and make it in a 13×9 inch baking dish!
Here are some recipes that would pair well with this dish!
Broccoli with Keto Cheese Sauce
Keto Bacon Balsamic Brussels Sprouts
Helpful Hints:
*Browning your bratwurst gives the skin a little crispness and an awesome color.
*This recipe can easily be doubled, just bake in a 13×9 inch baking dish.
Main Kitchen Equipment and Utensils:
Splash of Encouragement:
***I will praise You, O LORD, with my whole heart; I will tell of all Your marvelous works. Psalm 9:1***
Baked Keto Bratwurst with Sauerkraut
This baked keto bratwurst with sauerkraut is true comfort food! This dish contains the perfect combination of spicy, sweet, and tangy flavors. Enjoy!
Ingredients
- 7 fresh bratwurst links
- 1 (14 ounce) can sauerkraut, drained
- ⅓ cup brown sugar substitute (Swerve)
- ¼ cup chicken broth
- 1 tablespoon apple cider vinegar
- 1 tablespoon spicy brown mustard
- ½ teaspoon smoked paprika
- ¼ teaspoon caraway seeds
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- ⅛ teaspoon salt
- ½ tablespoon avocado oil
- ⅓ cup diced onion
Instructions
1. In a medium saucepan, place bratwurst with enough water to cover links. Bring to a boil, over high heat. Then decrease heat to medium and simmer for 20 minutes.
2. While bratwurst are simmering, make sauerkraut mixture.
3. In a medium mixing bowl, add drained sauerkraut, brown sugar, chicken broth, apple cider vinegar, mustard, smoked paprika, caraway seeds, garlic powder, pepper, and salt. Stir to combine. Set aside.
4. In a large skillet, over medium heat, saute onions in avocado oil for 3-4 minutes, or until onions start to soften. Add onions to sauerkraut mixture.
5. Once bratwurst have simmered for 20 minutes, remove from heat. Drain and discard water.
6. Pre-heat oven to 350 degrees.
7. In your large skillet, over medium high heat, brown bratwurst on all sides.
8. In an 8x8 inch baking dish, spread sauerkraut mixture evenly into dish. Top with bratwurst links.
9. Cover with aluminum foil and bake for 1 hour.
Notes
If your sauerkraut contains caraway seeds, you don't need to add any more.
Nutrition Information:
Yield: 7 Serving Size: 1Amount Per Serving: Calories: 224Total Fat: 16gTrans Fat: 0gCholesterol: 63mgSodium: 950mgCarbohydrates: 4.7gNet Carbohydrates: 2.6gFiber: 2.1gProtein: 14g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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