You need to add this recipe for Savory German Bratwurst Strata with pretzel rolls and sauerkraut to your list of Oktoberfest favorites. It has all the German flavors you love combined into one casserole dish, and then it's baked to perfection.
The ingredient list:
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- bratwurst sausage
- pretzel roll buns
- stone ground mustard
- caraway seeds
- fresh thyme leaves
- Swiss cheese
- salt and pepper
Kitchen tools and equipment needed:
- large skillet
- measuring cups and spoons
- chefs knife
- cutting board
- mixing bowls
- 4-quart casserole dish
- cooking spray
- kitchen timer
- oven mitts
- cooling rack
What is German bratwurst strata?
It's hearty, meaty chunks of German bratwurst simmered in beer and caraway before being combined with pieces of soft, flavorful pretzel rolls.
They're all mixed with tangy sauerkraut, stone ground mustard, and lots and lots of Swiss cheese before being smothered in an egg, milk, and mustard mixture and then baked to a delicious golden brown.
When is the right time to serve this savory sausage strata?
Breakfast, lunch, and dinner all come to mind.
However, if you're wondering more about the time of year the answer is anytime, actually, but it's especially wonderful in the fall if you're hosting (or attending) an Oktoberfest potluck celebration and you want a relatively easy dish to make that will feed a crowd.
The step-by-step instructions:
- Pierce holes in bratwurst and simmer in a skillet along with 12 ounces of beer and 1 tablespoon of caraway seeds.
- Simmer the brats for 10 minutes. Cool, and cut the partially cooked brats into bite-sized chunks when they're cool enough to handle.
- Reserve the cooking liquid for later.
- Tear 6 pretzel buns into bite-sized pieces and place them in a large bowl.
- Add 1½ cups drained sauerkraut to the bowl with the pretzel buns, along with the chopped bratwurst.
- In a large bowl, whisk together 8 eggs, 2 cups milk, the reserved simmering sauce from the skillet, ¼ cup German stone ground mustard, salt, and pepper.
- Pour the egg mixture over the sausage, pretzel, and sauerkraut in the bowl.
- Mix well to combine.
- Cube 3 cups of Swiss cheese and add it to the bowl along with 2 teaspoons of thyme leaves. Stir well.
- Pour the mixture into a 3-quart casserole dish that has been sprayed with olive oil.
- Cover and bake in a preheated 375-degree Fahrenheit oven for 1½ hours.
- Remove the cover and continue baking for an additional 45 minutes (or until the center of the strata is cooked through when a skewer is inserted in the center and comes out clean.
- Serve hot.
Additional German and German-inspired recipes for you:
Sunken Apple Cake is a delicious German confection with a beautiful presentation. And, just like the name implies, beautiful apples are pressed into the thick batter before baking for moistness, taste, and appearance.
German Bee Sting Cake is a yeasted cake with a beautiful texture, fantastic honey flavor (hence the name), a beautifully caramelized almond topping, not to mention a thick, creamy vanilla filling.
This easy recipe for German Pork Ribs and Sauerkraut for the slow cooker brings the family to the dinner table with a minimum of effort but maximum flavor! You're going to love this hearty dish.
Buttered German egg dumplings (spaetzle) are layered in a casserole dish along with shredded Gruyere cheese and crispy, crunchy onions to bring you this delicious recipe for German Spaetzle Casserole. What could be better?
I'm a sucker (make that "Zucker" lol, sorry) for an excellent German dessert, and this recipe for Traditional German Zuckerkuchen (sugar cake) is one of THE absolute BEST!
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Printable Recipe Card
German Bratwurst Strata
- 1 pound bratwurst
- 1 12-ounce beer
- 1 teaspoon caraway seeds
- 6 soft pretzel rolls hot dog or hamburger
- 1½ cups sauerkraut drained
- 8 large eggs
- 2 cups milk
- ¼ cup stone ground mustard
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 teaspoons thyme leaves
- 3 cups cubed Swiss Cheese
- Preheat the oven to 375-degrees Fahrenheit (190 degrees Celsius)
- Use a paring knife or fork to poke several holes into each bratwurst.
- Add the beer and caraway to a large skillet.
- Add the bratwurst to the skillet and simmer for 15 minutes.
- Remove the bratwurst to a cutting board and allow to cool.
- Reserve the beer and the caraway from the skillet. Set aside to cool.
- Tear the pretzel rolls into bite sized pieces and place them in a large bowl.
- Add the drained sauerkraut to the pretzel bowl.
- Once cool, chop the bratwurst into 1" pieces.
- Add the chopped brats to the pretzel bowl, along with the reserved beer from the skillet.
- Stir well to combine.
- In a large bowl, whisk together the eggs, milk, mustard, salt and pepper.
- Pour the egg mixture over the brat and pretzel mixture.
- Add the cubed Swiss cheese and thyme leaves into the bowl and stir very well to combine.
- Spray a 3 quart covered casserole dish with olive oil spray.
- Spoon the bratwurst and pretzel mixture evenly into the prepared casserole dish.
- Cover and bake in a preheated oven for 60-70 minutes.
- Remove the cover and continue baking for an additional 45 minutes, or until the center is set and when a skewer inserted in the center comes out clean.
I sincerely hope you've enjoyed today's German-inspired bratwurst casserole as much as I've enjoyed bringing it to you!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you'll come back and visit me often. There is always room for you around my table!
Should you have any questions or comments regarding anything you've seen here on my blog, please don't hesitate to reach out to me. It is always my distinct pleasure to respond to you just as soon as I possibly can.
Until we eat again, I hope you have a delicious day!!