Bratwurst mit Sauerkraut

Ingredients

Instructions

1. 1

   Prepare everything first: thinly slice the onion, peel and thinly slice the apple, lightly drain the sauerkraut, and pat the bratwurst dry. This helps the sausages brown properly instead of steaming.

2. 2

   Heat a wide sauté pan over medium heat. Add the butter, then cook the onion for 2-3 minutes until softened but not deeply browned. Stir in the apple and caraway seeds for 1 minute to release their aroma.

3. 3

   Add the sauerkraut, beer, and black pepper. Stir well, bring to a gentle simmer, then reduce the heat to low. Cover loosely and cook for 12-15 minutes, stirring once or twice, until the liquid is mostly absorbed and the sauerkraut is tender and balanced by the sweetness of the apple.

4. 4

   While the sauerkraut cooks, heat a grill pan or frying pan over medium to medium-high heat and add the oil. Cook the bratwurst for 10-12 minutes, turning every 2-3 minutes, until evenly browned and cooked through. The sausages should feel firm, and the centre should reach at least 70°C.

5. 5

   Let the bratwurst rest for 2 minutes off the heat so the juices settle. Taste the sauerkraut and adjust with a little extra pepper if needed.

6. 6

   Pile the warm sauerkraut onto plates, place the bratwurst on top or alongside, and serve with wholegrain mustard.

Nutrition per serving

Notes

• •If your sauerkraut is very sharp, rinse it briefly and squeeze it out before cooking.
• •A dry cider can replace the beer for a slightly fruitier result.
• •Serve with boiled potatoes, potato purée, or crusty bread if you want a heartier meal.
• •Avoid piercing the bratwurst during cooking; keeping the casing intact helps retain juices.

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