Bratwurst And Sauerkraut

5 from 1 vote

This classic pairing of German bratwurst sausage and braised sauerkraut is smoky, sour, slightly sweet, and perfectly savory comfort food that can be eaten as-is or put on a bun!.

Course: Dinner

Cuisine: German

Servings:

Calories: 546kcal

Author: Jana Dziak

Equipment

Cast Iron Skillet (With Lid) Or any heavy pot or skillet with lid.

Ingredients

4 Bratwurst Sausages
1 Jar Plain Sauerkraut About 1 quart or liter
½ Cup Bacon Minced small (optional)
1 Cup Chicken or Beef Bone Broth or Stock Or 1 cup of water and stock cube
1 Tablespoon Oil or Fat
1 Large Yellow Onion Thinly sliced
1 Apple Chopped into small pieces
4 Tablespoons Maple or Honey
1 Bay Leaf
5 Juniper Berries Optional
5 Caraway Seeds Optional
Salt + Pepper To Taste
If serving as sausage on a bun: buns, mustard, pickles, hot peppers etc.

Instructions

Drain the sauerkraut by pouring it into a colander and then setting the colander over a bowl to capture any drips as you move on with the rest of the recipe. Do not rinse it.
Preheat oven to 350 degrees Fahrenheit.
Heat fat or oil in a large, hot skillet or pot, and brown the bratwurst evenly on all sides, getting a nice, golden brown sear. Remove and set aside once done.
As the sausage browns, prep the rest of the ingredients. Thinly slice the onions. Dice the bacon. Chop the apple.
In the same skillet or pot, sauté the bacon and onion over low-medium heat. When the bacon is crisp and the onions are golden, add the chopped apple and turn the heat low.
Stir regularly to keep from burning, and cook everything for 2-3 minutes longer.
Add a generous pinch of fresh ground black pepper, the juniper berries and caraway seeds (if using), the maple or honey, the broth or water, and the bay leaf, and stir well to combine.
Return the bratwurst sausage back into the pan, nestling them on top. Cover the skillet and place it into the oven for 45 minutes.
Remove from oven and uncover. If there is too much liquid, remove the brats, and let the sauerkraut reduce on the stovetop on med-low heat until the texture is correct. Stir constantly. Season to taste with salt and pepper if required.
Remove from oven and uncover. If there is too much liquid, remove the brats, and let the sauerkraut reduce on the stovetop on med-low heat until the texture is correct. Stir constantly. Season to taste with salt and pepper if required.
Serve hot nestled in sausage buns with spicy mustard and sliced pickles or on a plate, depending on preferences. Enjoy!

Notes

A well-seasoned cast iron pan that is properly maintained can be used to cook acidic foods like sauerkraut and even tomatoes. If your food tastes off — it means your pan is not properly seasoned or maintained, period.

After cooking something acidic in cast iron, wash your pan in hot, soapy water, dry it, and then let it heat up on the stovetop with a bit of oil or fat.

Storage

A perfect meal to refrigerate, store them together or separately, as you prefer, in an airtight container. The brats will continue to add more flavor to the sauerkraut in storage.

Reheat gently on the stove, partially covered, with a splash of water or broth on medium-low heat until your desired temperature.

Freeze by wrapping tightly and separately (preferably). Allow to defrost in the refrigerator before reheating to serve as above.

Nutrition