Brats and Sauerkraut
Dive into the rich, savory flavors of this Brats and Sauerkraut recipe, a comforting classic that combines juicy, golden-browned bratwurst sausages with tangy sauerkraut simmered in beer for a truly indulgent one-pan dish. Infused with earthy caraway seeds, sweet caramelized onions, and a hint of brown sugar, this hearty recipe strikes the perfect balance of sweet and savory. The addition of lager or ale enhances the sauerkraut's depth, creating a luscious sauce that perfectly complements the brats. Ready in just 40 minutes, this easy yet impressive dish is ideal for weeknight dinners or Oktoberfest celebrations alike. Serve it hot with a side of mashed potatoes, crusty bread, or roasted veggies for a satisfying meal that will transport your taste buds straight to Germany. Don't forget to top it off with fresh parsley for a pop of color and flavor!
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Recipe Information
Ingredients
- 5 pieces Bratwurst sausages
- 3 cups Sauerkraut
- 2 tablespoons Butter
- 1 medium, sliced Yellow onion
- 2 minced Garlic cloves
- 1 teaspoon Caraway seeds
- 1 tablespoon Brown sugar
- 1 cup Beer (preferably lager or ale)
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Heat a large skillet or Dutch oven over medium heat. Add 2 tablespoons of butter and let it melt.
Add the bratwurst sausages to the skillet and sear them on all sides until browned, about 4-5 minutes. Remove the sausages from the pan and set aside.
In the same skillet, add the sliced onion and cook for 3-4 minutes, or until softened and lightly caramelized.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the sauerkraut, caraway seeds, and brown sugar to the skillet. Stir to combine.
Pour in the beer and bring the mixture to a simmer. Season with salt and black pepper.
Nestle the browned bratwursts into the sauerkraut mixture, ensuring they are partially covered by the liquid.
Reduce the heat to low, cover the skillet, and let everything cook for 20 minutes, stirring occasionally.
Uncover the skillet and cook for an additional 5 minutes to allow the liquid to reduce slightly.
Taste and adjust the seasoning with additional salt and pepper if needed.
Garnish with freshly chopped parsley before serving, if desired.
Serve the brats and sauerkraut hot with a side of mashed potatoes, roasted vegetables, or crusty bread.
Nutrition Facts
Calories |
1929 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 403 mg | 134% | |
| Sodium | 7702 mg | 335% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 18.7 g | ||
| Protein | 65.9 g | 132% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 209 mg | 16% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1808 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
