Ale Braised Bratwurst and Apple Sauerkraut

A mildly spicy bratwurst braised in a malty Scotch ale and served with a German style sauerkraut and chunks of tart apples.

4.86 from 7 votes

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Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: Servings

Calories: 479kcal

Author: Pat Nyswonger

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, 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. 10-15 minutes.
Transfer the sausages to individual plates (whole, or cut into diagonal slices, spoon the apple sauerkraut alongside and a spoonful of the mustard.
Serve with carrots and horseradish sauce

Only simmer the bratwurst in the beer, boiling will cause the skins to split.
Use tongs to turn the bratwurst, if they are pricked with a fork they will shrink in size.
Cook the onions until they are soft and translucent.
Cut the apples into about 1-inch pieces and cook only until slightly tender.
Do not cook the sauerkraut as it will destroy the probiotic enzymes.
Allow the residual heat from the onions and apples to warm the sauerkraut