Bratwurst with Sauerkraut

Plump, juicy pork bratwursts seared until snapping-crisp, then nestled into a bed of tangy, slow-cooked sauerkraut with apples and caraway. A taste of a German beer garden.

Ingredients

• 8 fresh pork bratwursts
• 1 tbsp vegetable oil
• 2 lb sauerkraut, drained and rinsed
• 1 large yellow onion, thinly sliced
• 1 Granny Smith apple, peeled, cored, and sliced
• 1 cup German lager or pilsner
• 1 tbsp brown sugar
• 1 tsp caraway seeds
• 2 bay leaves
• 4 juniper berries, crushed (optional)
• ½ tsp black pepper
• whole grain mustard, for serving

Method

1. Heat oil in a large deep skillet or Dutch oven over medium-high heat. Sear the bratwursts on all sides until deep golden brown, about 6-8 minutes total. Remove and set aside.
2. In the same pan, add the sliced onion and cook for 4 minutes until softened. Add the apple slices and caraway seeds, cooking for 2 more minutes.
3. Add the drained sauerkraut, beer, brown sugar, bay leaves, juniper berries if using, and pepper. Stir to combine and bring to a simmer.
4. Nestle the seared bratwursts into the sauerkraut mixture. Cover and simmer on low heat for 20-25 minutes until the bratwursts are cooked through (160 degrees F internal) and the sauerkraut is tender and flavorful.
5. Remove bay leaves. Serve the bratwursts on a bed of the sauerkraut with whole grain mustard on the side and crusty bread or soft pretzels.

Chef's note: Do not poke the bratwursts with a fork while cooking or they will lose their juices. Rinsing the sauerkraut mellows its intensity; skip this step if you prefer a more assertive tang.

Nutrition per serving

More German recipes

• Schnitzel