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.