Brats and Sauerkraut
Bratwurst browned properly, then finished on a bed of sauerkraut and slow-caramelized onions. The sauerkraut does double duty — it seasons the sausage as it simmers and cuts the richness on the plate.
Equipment
- Large skillet with lid
- Tongs
Ingredients
- 4 bratwurst sausages
- 1 tbsp olive oil
- 1 large onion thinly sliced
- 2 cups sauerkraut drained
- 1/2 cup chicken broth
- 1 tsp caraway seeds optional
- Whole-grain mustard for serving
- Salt and pepper to taste
Instructions
- Brown the brats: Heat the olive oil in a large skillet over medium heat. Add the bratwurst and brown on all sides, about 8 minutes. Remove to a plate.
- Caramelize the onions: Add the sliced onion to the same skillet. Cook over medium-low heat, stirring occasionally, until soft and golden — 10 to 12 minutes. Don't rush this.
- Add the sauerkraut: Stir in the drained sauerkraut and caraway seeds. Cook for 2 minutes to warm through.
- Simmer together: Nestle the brats back into the pan, pour in the chicken broth, cover, and simmer for 10 minutes until the sausages are cooked through — 160°F at the centre.
- Serve: Season with salt and pepper and serve the brats over the sauerkraut with whole-grain mustard alongside.
Frequently Asked Questions About Brats and Sauerkraut
Often not. Many bratwurst use wheat or breadcrumb filler as a binder, and it will not always be obvious on the front of the package. If you need this dish to be gluten-free, check the label and pick a brand that states it — the rest of the recipe already is.
Not with this method. Browning first builds colour and flavour, then the covered simmer in broth finishes them through to 160°F. Boiling first is the shortcut for grilling large batches, and it costs you the sear.
Draining is enough here. Rinsing washes away sourness and sodium along with the brine, and in this dish that tang is doing a job — it cuts the richness of the sausage. Rinse only if your sauerkraut is unusually salty.
