Bratwurst mit Sauerkraut
Sign in to rate this recipe.
The Tale of Bratwurst mit Sauerkraut
Bratwurst has roots in Germany stretching back to at least the 14th century, with regional varieties like Nuremberg's, Thuringia's, and Franconia's each carrying their own protected traditions and recipes. Pairing it with sauerkraut, fermented cabbage that has preserved German diets through winters for centuries, makes for one of the country's most classic and enduring combinations.
Ingredients
Scale:· 4 servings
- 8 bratwurst sausages
- 3 cups sauerkraut
- 1 onion, sliced
- 1 apple, sliced
- 1 tsp caraway seeds
- 1 cup lager beer
- 2 tbsp butter
- Mustard, for serving
Instructions
- 1Melt the butter in a large skillet and saute the onion and apple until softened.
- 2Add the sauerkraut and caraway seeds, and stir to combine.
- 3Pour in the beer, bring to a simmer, cover, and cook 15-20 minutes, stirring occasionally.
- 4Meanwhile, grill or pan-fry the bratwurst until browned and cooked through, about 15-18 minutes, turning occasionally.
- 5Serve the bratwurst over the braised sauerkraut with mustard and crusty bread or a pretzel roll.
Want Cook Mode, your own recipe photos, and unlimited calculators?
Get Home Cooking ProComments
Loading comments…
Sign in to leave a comment.