Batwurst With Sauerkraut
Bratwurst with sauerkraut is a savory and tangy dish, featuring juicy, grilled sausages paired with fermented cabbage. The rich, smoky flavor of the bratwurst complements the zesty, slightly sour sauerkraut, creating a hearty and flavorful meal.
Equipment
- Sharp knife for slicing
- Tongs
- Large deep skillet or wide pot
- Cutting Board
Ingredients
- 1 tbsp cooking oil
- 1 apple
- 1 yellow onion
- 1 cup chicken broth
- ¼ tsp freshly cracked pepper
- ¼ tsp caraway seeds
- ¼ tsp paprika
- 2 cloves garlic
- 19 oz batwurst
- 24 z sauerkraut
Instructions
- Thinly slice the onion and apple, and finely mince the garlic.
- Heat cooking oil in a large, deep skillet or wide pot over medium heat.
- Once the oil is hot, add the bratwurst and cook until browned on all sides (it doesn’t need to be fully cooked yet).
- Transfer the browned bratwurst to a plate.
- In the same pan, sauté the onion, apple, and garlic for about 5 minutes, until the onions are soft.
- Drain the sauerkraut and add it to the pan along with caraway seeds, paprika, pepper, and chicken broth.
- Stir to combine the mixture.
- Return the bratwurst to the skillet, nestling it into the sauerkraut mixture.
- Cover the skillet and bring the broth to a simmer.
- Reduce the heat slightly and let it simmer for 20 minutes, or until the bratwurst is fully cooked.
