Bratwurst in the Air Fryer
Authentic German bratwurst turn crisp on the outside and juicy inside in the air fryer in under 15 minutes. Served the classic way with warm sauerkraut and coarse mustard, it's a filling lunch with a proper beer-hall atmosphere.
Equipment
- 1 Air fryer
- 1 Cutting board
- 1 Knife
- 1 Brush
- 1 Lille gryde
- 1 Meat thermometer
Ingredients
Bratwurst
- 8 pcs bratwurst About 100g each
- 1 tbsp neutral oil For brushing
Sauerkraut and Sides
- 500 g sauerkraut Drained
- 1 pcs onion Finely chopped
- 1 tbsp butter
- 1 tsp caraway Whole seeds
- 1 pcs bay leaf
- 1 dl apple juice
- 4 tbsp coarse mustard Preferably German
- 1 tsp Salt and pepper Freshly ground pepper
Instructions
Preparation
- Pat 8 bratwursts thoroughly dry with kitchen paper, so the surface is completely dry. Never prick holes in the sausages — the skin needs to hold in the juices.
- Brush the sausages lightly with 1 tbsp neutral oil, so the skin turns evenly golden.
- Finely chop 1 pcs onion, and leave 500 g sauerkraut to drain in a sieve.
Cooking in the Air Fryer
- Preheat the air fryer to 180 °C hot air setting.
- Place the sausages in the basket in a single layer with a couple of centimetres between them, so the hot air can circulate all the way around. Cook them for 12 minutes at 180 °C, turning them after 6 minutes.
- Turn the heat up to 200 °C and give the sausages another 2 minutes, until the skin is golden and crispy. Check with a meat thermometer that the core temperature is 70 °C, and let them rest for 5 minutes before serving.
Sides and Serving
- While the sausages cook, melt 1 tbsp butter in a small pot, and sauté the chopped onion until translucent over medium heat for 3 minutes.
- Add the sauerkraut, 1 tsp caraway, 1 pcs bay leaf and 1 dl apple juice. Let it simmer covered over low heat for 10 minutes, and season to taste with 1 tsp Salt and pepper.
- Serve the sausages on a bed of warm sauerkraut with 4 tbsp coarse mustard on the side. Fish out the bay leaf before serving.
Notes
Tips for a perfect result:
Never prick holes in the bratwurst. The holes let the juices run out, leaving the sausage dry and mealy inside. Always place them in a single layer with space between them — stacked sausages steam instead of frying. Extra crispy skin:
Moisture on the surface is the most common cause of pale skin. Pat the sausages completely dry before brushing with oil, and turn the heat up to 200 °C for the last 2 minutes once they're already cooked through. Variation:
Swap the sauerkraut for fried onions and potato salad, or tuck the sausage into a warm roll with crispy fried onions. Thin Nürnberger sausages only need 8-10 minutes at 180 °C. Serving:
Coarse German mustard is a must, and a few slices of pickled gherkin cut nicely through the richness. Coarse rye bread and a cold pilsner round off the meal. Portion size:
If your air fryer is smaller, you can cook the dish in two batches.
Never prick holes in the bratwurst. The holes let the juices run out, leaving the sausage dry and mealy inside. Always place them in a single layer with space between them — stacked sausages steam instead of frying. Extra crispy skin:
Moisture on the surface is the most common cause of pale skin. Pat the sausages completely dry before brushing with oil, and turn the heat up to 200 °C for the last 2 minutes once they're already cooked through. Variation:
Swap the sauerkraut for fried onions and potato salad, or tuck the sausage into a warm roll with crispy fried onions. Thin Nürnberger sausages only need 8-10 minutes at 180 °C. Serving:
Coarse German mustard is a must, and a few slices of pickled gherkin cut nicely through the richness. Coarse rye bread and a cold pilsner round off the meal. Portion size:
If your air fryer is smaller, you can cook the dish in two batches.
Nutrition
Calories: 620kcalCarbohydrates: 10gProtein: 26gFat: 53gSaturated fat: 19gPolyunsaturated fat: 6gMonounsaturated fat: 24gTrans fat: 0.5gCholesterol: 115mgSodium: 1650mgPotassium: 480mgFiber: 4gSugar: 5gVitamin A: 320IUVitamin C: 18mgCalcium: 60mgIron: 2.5mgNet carbohydrates: 6g
