Bratwurst with sauerkraut
A generous German dish of pan-browned bratwurst served with sauerkraut gently simmered with onions, apple, juniper berries and caraway. The light acidity of the fermented cabbage balances the richness of the sausages, while the apple adds subtle sweetness.
About 620 kcal per serving
Ingredients
- bratwurst sausages (about 120 g each)4 pieces
- raw or cooked sauerkraut (well drained)700 g
- yellow onion (finely sliced)1 piece
- apple (peeled and cut into small dice)1 piece
- vegetable oil (for the sausages)15 ml
- butter (for the sauerkraut)20 g
- German lager (or chicken stock)250 ml
- chicken stock (lightly salted)100 ml
- juniper berries (lightly crushed)6 pieces
- bay leaf1 piece
- caraway seeds (optional)3 g
- brown sugar (adjust according to the acidity of the sauerkraut)10 g
- German mustard (for serving)2 tablespoons
- ground black pepper2 g
- fine salt (use only if needed)2 g
Preparation
Prepare the sauerkraut
Place the sauerkraut in a colander and leave it to drain for several minutes. If it is extremely sour, rinse it briefly under cold running water, then gently squeeze out the excess liquid. Do not rinse for too long, so its fermented character remains.
Prepare the onion and apple
Finely slice the onion. Peel and core the apple, then cut it into small even dice. Small pieces will partially melt into the sauerkraut and provide subtle sweetness.
Cook the onion
Melt the butter in a large saucepan or casserole over medium heat. Add the onion and cook for six to eight minutes, stirring regularly, until soft and lightly golden.
Add the apple and spices
Add the diced apple, juniper berries, bay leaf and caraway seeds. Cook for two to three minutes while stirring to release the aromas and begin softening the apple.
Add the sauerkraut
Add the drained sauerkraut to the saucepan. Gently loosen it with a fork or wooden spoon, then mix thoroughly with the onion, apple and spices.
Add the beer and stock
Pour in the beer and stock. Add the brown sugar and a little pepper. Stir, bring to a gentle simmer and reduce the heat. The liquid should moisten the sauerkraut without covering it completely.
Simmer the sauerkraut
Partially cover and simmer over low heat for twenty-five to thirty minutes. Stir every ten minutes and add a little water or stock if the bottom becomes too dry. At the end, the sauerkraut should be tender but still retain a little texture.
Heat the pan
While the sauerkraut simmers, heat the oil in a large frying pan over medium heat. The pan should be hot but not smoking so the sausages brown gradually without bursting.
Cook the bratwurst
Place the bratwurst in the pan without piercing them. Cook for twelve to fifteen minutes, turning every two to three minutes, until evenly browned and cooked through. Reduce the heat slightly if they colour too quickly.
Adjust the sauerkraut
Remove the bay leaf and taste the sauerkraut. Add a little sugar if it is too sour, or a small amount of beer or vinegar if it lacks brightness. Add salt only if necessary, then season with pepper to taste.
Plate the dish
Divide the hot sauerkraut among four plates. Place one browned bratwurst on each portion. Spoon a little of the sauerkraut cooking liquid around the garnish without soaking the sausages.
Serve immediately
Serve the dish very hot with German mustard. If desired, accompany with steamed potatoes, mashed potatoes, rye bread or German-style bread rolls.
Tips & tricks
- Choose good-quality fresh bratwurst with intact casings.
- Rinse the sauerkraut only if it is extremely sour, as excessive rinsing removes much of its flavour.
- Drain the sauerkraut thoroughly before simmering so the dish does not become watery.
- Cook the sausages over medium heat so they brown without bursting.
- Do not pierce the bratwurst, as their juices would escape during cooking.
- Cook the onion slowly to develop natural sweetness.
- Cut the apple into small dice so it softens slightly into the sauerkraut.
- Keep the mixture at a gentle simmer to preserve a pleasant cabbage texture.
- Taste before adding salt because both the sauerkraut and sausages are already seasoned.
- Serve with German mustard, potatoes or rye bread.
Variations
- Replace the lager with dark beer for a maltier flavour.
- Add smoked bacon pieces to the onion before adding the sauerkraut.
- Replace the apple with a firm pear for a sweeter note.
- Add a little smoked paprika for deeper flavour.
- Use plant-based sausages for a meat-free version.
- Add cooked potatoes directly to the sauerkraut near the end of cooking.
Storage
Bratwurst and sauerkraut keep for up to three days in the refrigerator in airtight containers, preferably stored separately. Reheat the sauerkraut gently in a saucepan with a small amount of stock or water. Reheat the sausages in a pan or oven to preserve their texture. Cooked sauerkraut can be frozen for up to two months, although the sausages are best freshly cooked.
Nutrition facts(per serving)
| Calories | 620 kcal |
|---|---|
| Protein | 27 g |
| Carbs | 24 g |
| Fat | 44 g |
| Fiber | 6 g |
| Sugars | 9 g |
What to serve with this recipe?
- Steamed potatoes
- Rye bread
- German mustard
- German lager
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