Bratwurst with Sauerkraut
Golden-brown German sausages served over tender sauerkraut braised with onion, apple, and fragrant caraway.
Ingredients
- bratwurst4 pcs
- sauerkraut500 g
- onion1 pcs
- apple1 pcs
- vegetable or meat broth150 ml
- butter30 g
- cumin0.5 tsp
- sugar1 tsp
- salt1 to taste
- ground black pepper1 to taste
- mustard1 tsp
Instructions
Drain the sauerkraut in a colander and squeeze out slightly. Slice the onion into thin half-rings and grate the apple on a coarse grater.
In a wide saucepan, melt 20 g of butter over medium heat. Add the onion and cook for 5–7 minutes, until translucent.
Add the sauerkraut, apple, caraway seeds, stock, and sugar. Stir, bring to a gentle simmer, cover with a lid, and braise over low heat for 30 minutes, stirring occasionally.
While the sauerkraut braises, melt the remaining butter in a skillet. Add the bratwurst and fry over medium heat for 12–15 minutes, turning often, so the sausages brown evenly and heat through completely.
Remove the lid from the sauerkraut, season with salt and black pepper to taste, and braise for another 2–3 minutes if you need to evaporate excess liquid.
Divide the hot sauerkraut among plates, and place the bratwurst on top or alongside. Serve with mustard.
More recipes
Bauernfrühstück
A hearty German breakfast of crispy potatoes, bacon and onion bound together with a tender egg mixture, served with pickled cucumbers.
Viennese Apple Strudel
A thin, crisp strudel filled with juicy apples, raisins, cinnamon, and golden nut crumbs.
Wurstsalat
A classic German salad of thinly sliced sausage, crisp pickled cucumbers and onion in a tangy vinegar-mustard dressing.
Split Pea Soup with Smoked Sausage
A hearty German split pea soup with soft, well-cooked peas, potatoes, root vegetables, and flavorful smoked sausage.