This week's featured recipe and tips by:

Sharen Iverson

Culinary Resource Coordinator at Town & Country Market on Bainbridge Island

Sharen has been cooking since she was 5, seriously! She had her own garden and was barbecuing fish in the backyard when she was 10. She got into catering as an adult when she served on the board of directors of Public Radio in Alaska. Since 2002, she’s been the culinary coordinator at Town & Country Market on Bainbridge Island. She especially loves cooking Asian and Italian cuisine, and talking with customers at the culinary kiosk. And she loves cooking for her granddaughter, Evelyn, who was born in 2008.

A crusty artisan bread to soak up the delicious juices.

Freeze the bratwurst for 30 minutes to make them easier to slice.

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Baked Bratwurst with Sauerkraut and Potatoes


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  • 2 pounds Bratwurst, cut into 2-inch pieces
  • Vegetable oil
  • 4 medium red potatoes, cut into 2-inch pieces
  • 2 yellow onions, thinly sliced
  • 2 cups sauerkraut, drained
  • 12 ounces Bavarian-style beer
  • Salt and freshly ground black pepper to taste
  • 1/2 cup chopped flat-leaf parsley


Preheat oven to 350˚F.
Heat about 2 tablespoons oil in a large pot or Dutch oven and brown Bratwurst pieces. Remove from pan. Add onions and a little more oil if necessary. Cook until lightly browned - about 5 minutes.
Add sauerkraut, potatoes and sausages back to the pan. Season with salt and pepper and pour beer over the top.
Cover and bake about 30 minutes or until potatoes are tender. Sprinkle with parsley before serving.


Recipe from Town & Country Market Bainbridge - Culinary Resource Center
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