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Sauerkraut Pie

We love German food around here and find that it’s often very underrated as a cuisine. One thing we also love is German-American food. German immigrants living in the U.S. adapted many of the foods that were traditional in Germany to their new lives in the US. These recipes got changed up and Americanized just a bit or even combined with other cuisines.

Sauerkraut Pie

One such food is sauerkraut pie. This all-in-one dish has wonderful layers topped with a biscuit dough crust that seals in the moisture and the flavor. The ingredients are simple and this recipe comes together very fast. What you end up with is a tasty dish that is both tangy and hearty, with the quintessentially German flavor of sauerkraut as the star of the show.

Sauerkraut Pie

While the ingredients are few in this recipe, there is one which really sets the dish off. For this recipe you’ll need Bisquick or another biscuit mix (or you can make your own) and part of the moisture for making this mix into batter comes from beer.

It really is true that beer, bratwurst, and sauerkraut do go well together and this beer dough crust elevates the pie into something with a lot of depth.

Sauerkraut Pie

And, it couldn’t be simpler to throw together. First brown your brats over medium-high heat and then slice them into 1/4″ pieces. Line the bottom of your pie pan or baking dish with the brat pieces, the cover with sauerkraut and cheese.

Add the beer batter on top and bake uncovered for about 30 minutes or until the top begins to brown.

Sauerkraut Pie

For a simple, filling, flavorful main dish that provides maximum results for minimal effort, you’ve got to give sauerkraut pie a go.

Sauerkraut Pie

Serves 6

15m prep time

40m cook time

Rated 4.5 out of 5
Rated by 8 reviewers

Allergens: Gluten, Milk

  • 1/2 lb bratwurst (about 3 sections)
  • 1 1/3 cups drained sauerkraut (1 14-oz can)
  • 1/2 cup shredded Swiss cheese
  • 1/2 shredded sharp cheddar cheese
  • 3/4 cup biscuit and pancake mix
  • 1/4 teaspoon garlic powder
  • 1/2 cup milk
  • 1/2 cup beer
  • 2 eggs
  1. Heat oven to 400°F. Grease a 9-inch round pie pan or casserole dish.
  2. Cook bratwurst over medium-high heat until brown on the outside.
  3. Cut brats into 1/ 2” pieces and place them in baking pan. Spoon sauerkraut over brats and level this layer as best you can. Sprinkle cheeses on top of sauerkraut.
  4. In a medium bowl combine biscuit mix, milk, garlic powder, beer, and eggs, and stir until completely combined. Gently pour the batter over the other ingredients in the baking dish.
  5. Bake uncovered for 30-35 minutes or until knife inserted in the center comes out clean.

Recipe adapted from Betty Crocker.

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