Bratwurst mit Sauerkraut

Name: Bratwurst mit Sauerkraut
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: German
Ingredients: 8 German Bratwurst Sausages, raw, about 80–100 g each; 1 tbsp Neutral Oil, or Lard; 800g Sauerkraut, rinsed and well drained; 1 large Onion, finely sliced; 1 Apple, tart (e.g., Boskoop or Granny Smith), peeled and grated; 1 tbsp Lard, or Unsalted Butter; 1 tsp Caraway Seeds; 6 Juniper Berries, lightly crushed; 2 Bay Leaves; 200ml Dry White Wine; 150ml Chicken Broth, or Vegetable Broth; 1 tsp Sugar; 1 kg Waxy Potatoes; 30g Unsalted Butter; 2 tbsp Parsley, finely chopped; 4 tbsp German Mustard, medium-hot; Some Salt, to taste; Some Pepper (Black), to taste; Some Salt, for boiling water

A comforting German classic: golden, savory bratwurst braised gently in tangy, spiced sauerkraut and served with creamy buttered potatoes. The sauerkraut is mellowed with sautéed onion and sweet apple, brightened by white wine and rounded with caraway and juniper—perfect with a smear of sharp German mustard.

A comforting German classic: golden, savory bratwurst braised gently in tangy, spiced sauerkraut and served with creamy buttered p... Show more

Traditional German Recipe

Health Grade

B- · Healthy

Rating

4.5

Time

50 min

Price

5,26 €

Calories

1107 kcal

high protein

low carb

low sugar

comfort food

Method

Prep the kraut

Rinse the Sauerkraut in a sieve under cold water, then squeeze it very dry. Peel and finely slice the Onion, peel and grate the Apple, and lightly crush the Juniper Berry with the flat side of a knife or the back of a spoon.

Start the kraut

Melt the Lard (or Unsalted Butter) in a medium pot over medium heat. Add the onion and cook for 3 minutes until softened, then stir in the apple, Caraway Seeds, the crushed juniper, and Bay Leaf for about 30 seconds until fragrant. Add the sauerkraut, pour in the Dry White Wine and Chicken Broth (or Vegetable Broth), and season with the Sugar, Salt, and Pepper (Black). Bring it to a gentle simmer, cover loosely, and let it cook for 25 minutes while you move on to the potatoes and bratwurst.

Boil the potatoes

Put the Waxy Potatoes in a large pot, cover them with cold water, and salt the water well. Bring to a boil, then simmer for 15 to 20 minutes until the potatoes are tender when pierced with a knife. Drain them thoroughly and let them steam dry for a minute.

Brown the bratwurst

Heat the Neutral Oil (or Lard) in a large skillet over medium heat. Add the German Bratwurst Sausage and cook for 5 minutes on the first side, turn them, then cook for 5 to 7 minutes more, turning occasionally, until evenly browned and cooked through.

Finish and serve

Return the drained potatoes to the pot and toss them with the Unsalted Butter and Parsley until the butter melts and coats everything. Spoon the sauerkraut onto plates or a warm platter, add the bratwurst, and serve with the German Mustard (medium-hot) on the side.