Bratwurst and Sauerkraut German Style
Bavarian style beer bratwurst and sauerkraut. The sauerkraut is braised in a flavorful braising liquid with the bratwurst nestled on top.
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Servings: 4 servings
Calories: 401kcal
Ingredients
- 4 bratwursts*
- 1 onion diced
- 1 tablespoon neutral cooking oil
- 3 cups sauerkraut drained**
- 1 tablespoon brown sugar
- ½ teaspoon caraway seeds
- 1 bay leaf
- 12 oz dark malty German lager (see post for more beer options)
- pinch of each salt and pepper season to taste
Instructions
- Heat a skillet over medium-high, add the cooking oil and brown the bratwurst. If using pre-cooked do so just until the skin is blistered, if using raw brown nicely on all sides until semi-cooked (6-7 mins). Set brats aside.
- Lower the heat to medium and sauté the onion until soft and just beginning to caramelize. Stir in the drained sauerkraut.
- Add the brown sugar, caraway seeds and bay leaf. Add the beer and stir everything well. Bring to simmer. Season with salt and pepper.
- Simmer uncovered for 15-20 minutes until most of the braising liquid evaporates. Nestle the browned bratwursts within the simmering sauerkraut and braise together to cook them through. If using pre-cooked do so at the very end, if using raw braise add them to the skillet in the beginning.
- Serve bratwurst and sauerkraut on a bun or plate as an entrée. (Be sure to remove bay leaf before you serve.)
Video
Notes
*You can use raw pork bratwurst (American style) or raw Munich style pork sausage. Alternatively, precooked Bavarian style veal/pork combination bratwurst is ideally suited to be served with beer braised sauerkraut on a bun.
**Use naturally fermented sauerkraut and drain it well before you braise it.
Nutrition
Serving: 1g | Calories: 401kcal | Carbohydrates: 17g | Protein: 14g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 18g | Cholesterol: 63mg | Sodium: 1680mg | Fiber: 5g | Sugar: 6g
