I’m not sure if I’ve mentioned this before, but I have a strong obsession with bratwurst. Every time I indulge in it, regardless of frequency, I can’t help but declare it the most delightful taste I’ve ever experienced. Additionally, I have a deep fondness for sauerkraut. It’s quite baffling how it took me such a long time to combine these two culinary classics. Now that I finally have, I can foresee myself preparing this dish on a regular basis. It’s incredibly simple to make and the leftovers taste just as amazing, making it an immediate favorite in my personal recipe collection.
What is Bratwurst?
The bratwurst is a delectable sausage originating from Germany, prepared with pork and occasionally veal or beef. Bursting with succulence and rich flavors, it provides a delightful culinary experience whether grilled outdoors, roasted in the oven, or cooked in a skillet.
Germany offers a variety of bratwurst types based on different regions, whereas in the United States, you typically encounter regular bratwurst or beer bratwurst, also known as “beer brats”. Either type will suffice for this recipe.
In the fresh meat department of your grocery store, near Italian sausage, you can locate bratwurst. Johnsonville brats are widely available in most major grocery stores; however, I also relish ALDI’s store brand bratwurst.
What Kind of Sauerkraut Should I Use?
I opted for a jar of German-style sauerkraut from ALDI’s Deutsche Küche brand, but fresh refrigerated sauerkraut would work too. Adding flavored sauerkraut, such as garlic or jalapeño, would also add a great twist to this dish. However, I would advise against using red cabbage sauerkraut, as its color may bleed and give everything a bluish tint.
How to Serve Bratwurst and Sauerkraut
I have two primary methods for serving bratwurst with sauerkraut. The first involves placing the bratwurst in toasted buns accompanied by a delectable grainy mustard. Perhaps a side of German Potato Salad would complement the dish. Alternatively, I arrange the bratwurst on a plate with sauerkraut as a base, and offer either mashed potatoes or potato salad as a side. Don’t forget to grab a chilled German Beer to complete the meal! 🙂
How to Make Bratwurst and Sauerkraut – Step by Step Photos
You will need to slice a yellow onion and an apple, and mince two cloves of garlic. Make sure to choose a sweet apple variety, such as Gala or Fuji.
To start, heat a deep skillet or wide pot over medium heat and add a tablespoon of cooking oil. Once it’s hot, place five bratwurst links (approximately 19oz.) into the skillet and cook them on both sides until they achieve a nice, browned color. It is not necessary to fully cook the bratwurst at this stage. Once done, transfer the sausages to a clean plate.
Place the onions, apples, and garlic into the skillet.
Cook the onions, apples, and garlic in a sauté pan over medium heat for approximately five minutes, or until the onions have become tender.
After draining the sauerkraut, transfer it to the skillet. Then, add ¼ tsp of caraway seeds, ¼ tsp of paprika, ¼ tsp of pepper, and 1 cup of chicken broth. Stir everything together to blend the flavors and ensure any browned bits on the skillet’s bottom are dissolved.
Return the Bratwurst to the skillet and gently place it on top of the sauerkraut. Cover the skillet with a lid and let the broth reach a simmer. Once simmering, reduce the heat slightly and let the bratwurst simmer for approximately 20 minutes, or until it is fully cooked.
You can enjoy it hot, either with or without a bun, accompanied by grainy mustard and a refreshing cold beer.
