Bratwursts and Sauerkraut

CATEGORIES: Grill, Other, Pork, Stovetop

I’ve talked a few times about my love for meats and sauerkraut (actually, for me, the meat is more like a sauerkraut delivery device since eating sauerkraut directly from the jar seems to be kind of socially unacceptable). We have this recipe for Sausage and Sauerkraut and this one for Crock Pot Pork Roast with Sauerkraut and Apples, both of which have been surprisingly popular here at Our Best Bites. But as we move into grilling season, I feel like we need a recipe for brats–you can make this recipe for Bratwursts and Sauerkraut early in the day and then pop the brats on grill when you’re ready to party (and grilling is optional–these are still pretty dang delicious whether you grill them or not; grilling just kind of sends them over the top.)

You’ll need a package of fresh bratwursts (not the fully-cooked sausages near the hot dogs–look in the fresh meats near the Italian sausage), a sweet onion, some murky, dark apple cider vinegar (the stuff with “the mother”), brown mustard, a pinch of caraway seeds, celery seeds, and freshly ground black pepper.

You’ll also need your liquid of choice–you can use beer, non-alcoholic beer (like O’Douls), or sparkling apple cider (if you can find Apple Beer, that’s a great non-alcoholic option). 

In a large skillet that has a lid, melt butter over medium heat. Add sausages in a single layer and brown 3-4 minutes on one side. Flip the sausages and add the sliced onions and allow the sausages to brown an other 3-4 minutes. Stir the sausages and onions and cook another 3-4 minutes or until the sausages are browned on all sides and the onions are beginning to reduce and caramelize. Mix in the celery seed, caraway seed, pepper, and brown sugar and continue cooking until the onions are golden and tender. 

Add the apple cider vinegar and mustard and stir to combine, then add the liquid of choice, bring heat to high until the mixture boils, then cover and reduce heat to low for 10 minutes. 

Increase heat to medium, remove cover, and simmer uncovered for 20-25 minutes or until the mixture is reduced and syrupy. Remove the sausages and keep warm (if you’d like, you can finish them off on the grill for a few minutes–this is a very tasty option.) Add the sauerkraut to the pan and heat thoroughly. Serve the sausages on buns with caramelized onions and sauerkraut.

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Bratwursts and Sauerkraut

  • Author: kate jones
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 5-6

Description

These flavorful brats and sauerkraut with caramelized onions will be a favorite easy weeknight dinner or BBQ favorite!


Ingredients

2 tablespoons butter
1 package fresh bratwurst sausages (not the pre-cooked sausages available near the hot dogs; check the fresh meat department near the Italian sausage)
1 medium-large sweet onion, peeled, halved, and sliced
Pinch celery seed
Pinch caraway seed
Pinch (about 10 cracks) freshly ground black pepper
1 tablespoon organic apple cider vinegar (the murky, swirly stuff with “the mother”)
1 tablespoon brown mustard
12 ounces sparkling apple cider (Apple Beer works great), non-alcoholic beer (like O’Douls) or regular beer
1 tablespoon brown sugar (omit if using sparkling cider)
1 pound fresh sauerkraut


Instructions

In a large skillet that has a lid, melt butter over medium heat. Add sausages in a single layer and brown 3-4 minutes on one side. Flip the sausages and add the sliced onions and allow the sausages to brown an other 3-4 minutes. Stir the sausages and onions and cook another 3-4 minutes or until the sausages are browned on all sides and the onions are beginning to reduce and caramelize. Add the celery seed, caraway seed, pepper, and brown sugar and continue cooking until the onions are golden and tender. 

Add the apple cider vinegar and mustard and stir to combine. Add the liquid of choice, bring heat to high until the mixture boils, then cover and reduce heat to low for 10 minutes. 

Increase heat to medium, remove cover, and simmer uncovered for 20-25 minutes or until the mixture is reduced and syrupy. Remove the sausages and keep warm (if you’d like, you can finish them off on the grill for a few minutes–this is a very tasty option.) Add the sauerkraut to the pan and heat thoroughly. Serve the sausages on buns with caramelized onions and sauerkraut.

5 comments

  1. I literally hosted a book club last night about a German book, and so I served brautworst and sauerkraut! I would’ve loved this recipe yesterday morning! Maybe I’ll try to recreate this with my leftovers…

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