Description
A delightful dish combining bratwurst, apple, and sauerkraut, perfect for a hearty meal.
Ingredients
Scale
- 2 Tablespoons olive oil
- 4 links Bratwurst (uncooked)
- 12 ounces amber ale (or brown ale)
- ¼ cup butter
- 1 pound yellow onions (sliced)
- 1 Granny Smith Apple (halved, cored and cut into chunks)
- 1 tablespoon caraway seeds
- ¼ cup brown sugar
- ½ lemon (juiced)
- 1 tablespoon Fresh thyme
- 1 quart sauerkraut (well drained)
- whole grain mustard
- 1 to 2 sprigs Fresh thyme
Instructions
- Heat the oil in a large skillet set over medium heat. Add the bratwurst and brown well, turning with tongs. Use tongs so you do not puncture the bratwurst with fork tines.
- Pour the ale into the skillet, reduce the heat to low, partially cover with a lid and simmer until most of the liquid has evaporated, about 15 minutes. Do not boil as the bratwurst will split.
- Meanwhile, prepare the apple-sauerkraut. Melt the butter in a large skillet set over medium heat. Add the onions and cook, stirring often, for 5 minutes.
- Stir in the apple chunks, caraway seeds, brown sugar, lemon juice, and thyme. Cook an additional 5 minutes. Turn off the heat and add the sauerkraut, tossing with the apples and onions.
- Cover with a lid and allow to sit until the sauerkraut is heated through and the flavors have melded, about 10-15 minutes.
- Transfer the sausages to individual plates (whole, or cut into diagonal slices), spoon the apple-sauerkraut alongside and add a spoonful of the mustard.
- Serve with carrots and horseradish sauce.
Notes
- This dish pairs well with crusty bread and a side salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: German
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 8g
- Sodium: 1200mg
- Fat: 36g
- Saturated Fat: 12g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 100mg