Name: Bratwurst with Sauerkraut
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 portions
Ingredients: 1 pc bratwurst; 150 g sauerkraut; 0.25 pcs onion; 50 ml beer; 0.25 teaspoon caraway; 0.5 pcs bay leaves; 1 pc allspice; 0.25 teaspoon salt; water; 0.25 pcs apples; rapeseed oil; black pepper; 1 teaspoon wholegrain mustard; 2 slices bread

Step by step process

Preparation

1
Peel and finely chop the onion. Peel the apple, remove the core, and coarsely grate it.
2
Place the sauerkraut in a sieve, rinse briefly under cold water to taste, and let drain well. if very wet, gently squeeze out the excess liquid.
3
Do not prick the bratwursts. ideally, let them sit at room temperature for 15-20 minutes before cooking so they cook more evenly.
TIP:
Let the sausages rest at room temperature for 15-20 minutes before cooking to ensure even heat distribution and to keep the meat juicy.

Cooking

4
In a large pot, heat 1-2 tbsp rapeseed oil over medium heat. Add the chopped onion and sauté for 5-6 minutes, until it softens and begins to turn golden. Add the caraway and fry briefly (10-20 seconds) to release its aroma.
TIP:
Sauté onions over medium heat until they soften and lightly brown. Stir occasionally and do not overheat them, so the caramelization happens slowly. This technique is suitable for many recipes.
5
Add the drained sauerkraut and the grated apple. stir. Add the bay leaf and 4-5 allspice berries, pour in 150-200 ml of beer (or stock) and stir. Cover and simmer over low heat for 20-25 minutes, until the cabbage softens. uncover as needed to reduce excess liquid.
TIP:
If the mixture is too acidic, add a small amount of sugar or apple juice. For a fuller flavor, briefly warm it but keep the texture.
6
Meanwhile, heat 1 tbsp of oil in a second pan over medium-high heat. Brown the bratwursts on all sides until golden, about 8-10 minutes, turning regularly so they cook evenly and retain their juices. If the sausages start to split, reduce the heat.

Serving

7
Remove the bay leaf and allspice berries from the cabbage, and season to taste with salt and freshly ground black pepper if needed.
8
Serve hot portions of the braised cabbage with the browned bratwursts, a spoonful of whole-grain mustard and slices of bread. the sausages can be served whole or sliced into rounds.

More tips:

If you prefer a stronger, more acidic flavor, don't rinse the sauerkraut. for a milder result, rinse it more thoroughly and, if desired, add a pinch of sugar.

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