Bratwurst with Sauerkraut

Peel and finely chop the onion. Peel the apple, remove the core, and coarsely grate it.

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.

Do not prick the bratwursts. Ideally, let them sit at room temperature for 15-20 minutes before cooking so they cook more evenly.

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.

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.

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.

Remove the bay leaf and allspice berries from the cabbage, and season to taste with salt and freshly ground black pepper if needed.

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.