🌭 Bratwurst with Sauerkraut
Serves: 4
Prep: 10 min | Cook: 25–30 min
Ingredients
- 4 bratwurst sausages
- 500–600 g sauerkraut, drained
- 1 onion, thinly sliced
- 1 tbsp butter or oil
- 150 ml beer or chicken stock
- 1 tsp caraway seeds (optional)
- 1 bay leaf
- Salt and black pepper
- 1–2 tsp brown sugar (optional)
- Mustard, for serving
- Crusty bread or rolls, for serving
Method
- Brown the bratwurst: Heat butter or oil in a large skillet over medium-high heat. Add the bratwurst and cook for about 6–8 minutes, turning occasionally, until nicely browned on all sides. Remove and set aside.
- Cook the onion: Add the sliced onion to the same pan and cook for 3–4 minutes until softened.
- Add the sauerkraut: Stir in the sauerkraut, beer or stock, caraway seeds and bay leaf. Season lightly with pepper. Add the brown sugar if you prefer a slightly less-tart flavor.
- Finish the bratwurst in the sauerkraut: Nestle the browned bratwurst into the sauerkraut. Cover and simmer gently for 15–20 minutes, turning the sausages once, until cooked through and the flavors have come together.
- Serve: Remove the bay leaf and serve the bratwurst over the sauerkraut with plenty of mustard and crusty bread.
My pick: pan-fried first, then finished in the sauerkraut. You get that beautiful browned sausage exterior while the sauerkraut picks up all the savory juices.