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This Sauerkraut Bratwurst Cheese Pie is a sauerkraut kitchen sink pie. Basically, I stuffed leftovers into a homemade crust. Sometimes these are the best recipes. Because I assume what you have in your fridge are all the foods you like or love. So creating recipes by cleverly combining them is a no-brainer. This hearty and filling pie is no exception.
Simmer sauerkraut in white wine and then add it to a medley of smoked bacon, bratwurst, onions, and peppers. Mix in Crème fraîche and cheese. Both of these ingredients are peppered with fresh herbs to complete the filling. If you don’t have access to crème fraîche, substitute sour cream.
Now that we all know the health benefits of sauerkraut, use any excuse to stuff some into a recipe, like this Sauerkraut Bratwurst Cheese Pie.
Top Health Benefits of Sauerkraut
Happy Belly, Happy You – Sauerkraut is loaded with probiotics that turn your gut into a VIP wellness club.
Immune System Supercharge – With all that vitamin C, this tangy crunch is basically your edible shield against sniffles.
Love Your Heart – Fiber and plant compounds team up to keep cholesterol levels from going rogue.
Snack Without Guilt – Low-cal but high-fiber, sauerkraut keeps you full without hijacking your jeans size. Although this pie strains your calorie limit.
Nutrient Power-Up – Fermentation unlocks extra vitamins and minerals.
Adapt this Sauerkraut Bratwurst Cheese Pie recipe to use up whatever vegetables and meats you have left over in the fridge. Simply add them to the sauerkraut to fill up the crust. Or leave the meat out entirely and add more vegetables for a vegetarian version.
This savory pie is a great brunch recipe, but it is just as tasty for lunch or dinner. Also, I love this recipe for any fall or Oktoberfest celebration.
Sauerkraut Bratwurst Cheese Pie
Prep Time 40 minutes
Cook Time 1 hour
Chill Time: 30 minutes
Servings 6
Ingredients
For the Crust:
- 2+3/4 cups all-purpose flour
- 1 stick 1/2 cup very cold unsalted butter, cut into small pieces
- scant half cup water
- 1 egg lightly beaten
- 1/4 teaspoon salt
For the Filling:
- 5 tablespoons unsalted butter
- 2+1/2 cups sauerkraut
- 1/2 cup dry white wine I used a dry Riesling
- salt & freshly ground pepper to taste
- 4 slices thick-cut smoked bacon cut into small pieces
- 2 onions cut into pieces
- 1/2 cup peas
- 2 thick bratwurst cut into pieces
- 2 cups shredded aged Gouda cheese
- 1/2 cup crème fraîche or sour cream
- 2 tablespoons chives
- 2 tablespoons chopped parsley
- 1 egg yolk
Instructions
Make the Crust:
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Pour the flour into a bowl and make an impression in the middle.
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Add the unsalted butter pieces into the impression and sprinkle the water over the flour.
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Add the beaten egg and salt, and knead everything into a smooth dough.
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Make sure the butter pieces are completely absorbed into the dough. Alternatively, you can mix the dough in a stand mixer fitted with a dough hook.
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Form the dough into a ball and wrap it snugly in plastic cling film.
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Place the wrapped dough in the refrigerator for 30 minutes.
Make the Filling:
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In a large skillet, melt 2 tablespoons of the unsalted butter over medium heat.
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When the butter has melted, add the sauerkraut and sauté.
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Add the white wine.
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Season with salt and freshly ground pepper.
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Lower the heat and let it simmer for 5 minutes.
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Remove the wine sauerkraut from the pan, drain, and set aside.
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Melt the remaining two tablespoons of unsalted butter in the skillet over medium heat.
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Add the smoked bacon pieces and cook until almost crispy. Add the onion, stirring frequently until the onion becomes transparent.
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Add the green peas. Stir to combine.
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Add the bratwurst to the pan and cook for another 5 minutes.
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Add the wine sauerkraut back into the pan. Stir until everything is combined evenly and is hot.
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Remove the skillet from the heat and stir in the crème fraîche or sour cream and the grated cheese. Make sure everything is combined evenly.
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Add the fresh chopped chives and parsley.
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Stir again to combine evenly.
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Season again with salt and freshly ground pepper to taste.
Assemble the tart:
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Heat the oven to 350 degrees F.
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Grease and flour a 10" pie pan.
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Remove the dough from the refrigerator. Cut off 1/4 of the dough and set it aside. Roll the rest out into a 12-inch circle on a flour work surface.
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Transfer the circle to the prepared pie pan and crimp the edges evenly with your fingers.
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Add the prepared filling to the tart.
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Roll out the rest of the dough into a large square, a little over 10".
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Cut the dough into 8 strips. Lay 4 of the strips over the top of the filled pie shell, evenly spacing them apart.
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Add the remaining four strips over the tart in the other direction, also evenly spaced, forming a criss-cross pattern.
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Add a teaspoon of water to the egg yolk and mix. Use a pastry brush to cover the uncooked dough parts of the tart with an egg wash.
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Place the tart in the oven and bake for 40 minutes.
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Remove from oven and let cool for 20 minutes before de-panning and serving.
So, do you like this Sauerkraut Bratwurst Cheese Pie? Then also check out some of these other delicious recipes:
HORSERADISH SAUERKRAUT BRATWURST SOUP
WARM BRATWURST FENNEL POTATO SALAD
SHEET PAN ORANGE OREGANO CHICKEN WITH BRATWURST
