Bratwurst and Sauerkraut

This bratwurst and sauerkraut is made with pan-seared sausages and homemade or store-bought sauerkraut that’s gussied up with fried bacon and onion. Served with potatoes and grainy mustard, this is the ultimate traditional German comfort food.

Adapted from Gerhild Fulson | German Meals at Oma’s | Page Street Publishing, 2018

This easy bratwurst and sauerkraut is essentially a slightly gussied-up version of the classic German comfort food. Fried bacon and onion along with caraway seed add depth and flavor to plain old sauerkraut. A dollop of German mustard lends a pleasant zip to the cooked sausages. Serve with some hearty rye bread or mashed potatoes and good German beer, of course.–Angie Zoobkoff

Bratwurst and Sauerkraut

• Quick Glance
• 30 M
• 45 M
• Serves 2 to 4

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Ingredients

• For the sauerkraut
• 2 tablespoons clarified butter, mild oil, or bacon drippings
• 1 cup finely chopped onions
• 4 ounces lean slab bacon, cut into 1/4-inch (6-mm) pieces
• One (28-ounce) can sauerkraut, rinsed and well drained
• 1 1/2 cups store bought or homemade beef broth, apple juice, or white wine
• 1 teaspoon caraway seeds
• 1 dried bay leaf
• Pinch of granulated sugar
• Salt and freshly ground black pepper
• For the sausages
• 4 raw bratwurst sausages
• 1 to 2 tablespoons clarified butter or mild oil
• For serving
• German mustard
• Mashed potatoes (optional)

Directions

• Make the sauerkraut
• 1. In a large saucepan over medium heat, melt the butter. Add the onions and bacon and cook, stirring occasionally, until the bacon fat has rendered and the onions are translucent, 5 to 7 minutes.
• 2. Add the sauerkraut and cook until the sauerkraut begins to brown, 3 to 5 minutes.
• 3. Pour in 1 cup broth, the caraway seeds, and the bay leaf. Stir, increase the heat to high, and bring the broth to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the desired tenderness is reached, 20 to 60 minutes, depending on personal preference, how long you have until dinnertime, and the sauerkraut you use.
  
  ☞ TESTER TIP: If the sauerkraut starts to stick to the pan, or if you prefer a more brothy sauerkraut, go ahead and add about 1/2 cup more broth as the sauerkraut cooks.
• Make the bratwurst
• 4. While the sauerkraut is cooking, place the bratwurst in a large saucepan and add enough water to cover. Set over medium-high heat and bring to a boil. Reduce the heat to low and simmer for 10 minutes.
• 5. Drain the bratwurst. Place the bratwurst on paper towels to drain.
• 6. In a medium skillet over medium-high heat, melt the butter. Add the bratwurst and fry on each side until nicely browned on all sides and fully cooked through, about 5 minutes. The internal temperature should be 160°F (71°C).
• Assemble the bratwurst and sauerkraut
• 7. Finish the sauerkraut by removing the bay leaf and seasoning it with sugar, salt, and pepper. If your sauerkraut is too liquidy, remove the lid, increase the heat to high, and simmer until the excess liquid evaporates.
• 8. Serve the sauerkraut and sausages with German mustard on the side and rye bread or mashed potatoes.

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