Bratwurst mit Sauerkraut (Grilled Bratwurst with Braised Sauerkraut)

About This Recipe

Bratwurst and sauerkraut is one of Germany's most enduring pairings, the sausage's savory richness playing directly against the sauerkraut's sharp, fermented tang, a combination found at beer gardens and family tables alike. The sauerkraut is braised rather than eaten raw, simmered with onion, apple and caraway seeds until it mellows slightly and takes on a rounder, less aggressively sour flavor while still retaining its characteristic tang. Grilled bratwurst, its casing snapping with a proper char, sits directly atop the warm braised sauerkraut, best served with a smear of mustard and a cold beer alongside.

Ingredients

Serves 4

• 8bratwurst sausages
• 3 tbspvegetable oil or bacon fat
• 1onion(sliced)
• 1apple(peeled and diced)
• 1 tspcaraway seeds
• 700 gsauerkraut(drained)
• 1 cupbeer or chicken stock
• 1 tspsugar
• 1/2 tspblack pepper
• 1/4 cupwhole grain mustard(for serving)

Instructions

1. 1

   Cook the onion and apple

   Heat oil or bacon fat in a pot and cook onion and apple until softened, about 8 minutes.

2. 2

   Add caraway

   Stir in caraway seeds, cooking 1 minute until fragrant.

3. 3

   Braise the sauerkraut

   Add sauerkraut, beer or stock, sugar and pepper; bring to a simmer, cover, and cook 25-30 minutes until softened and the liquid has mostly absorbed.

   Braise the sauerkraut long enough to mellow its sharpness — undercooked sauerkraut stays overly assertive and sharp.

4. 4

   Grill the sausages

   Grill the bratwurst over medium heat, turning occasionally, 15-18 minutes until charred and cooked through.

5. 5

   Serve

   Serve the grilled bratwurst over the braised sauerkraut with mustard on the side.

Variations

• •

  A version with white wine instead of beer gives a slightly different, brighter flavor.

• •

  Adding sliced smoked sausage alongside the bratwurst gives extra variety.

• •

  Some regions add juniper berries to the braise for a distinctly aromatic touch.

Storage

Refrigerate sauerkraut and sausage separately up to 4 days; reheat the sauerkraut on the stove and grill or reheat sausages fresh.

Frequently Asked Questions