Keep the heat gentle: Simmer the bratwurst in beer. Boiling will cause the casings to split.
Skip the fork: Use tongs to turn the bratwurst so they stay juicy and don’t shrink.
Cook the onions properly: They should be soft and translucent before moving on.
Cut apples generously: Use 1-inch pieces and cook only until just tender.
Don’t cook the sauerkraut: High heat dulls its flavor and texture.
Use residual heat: Let the onions and apples gently warm the sauerkraut before serving.
Ale Braised Bratwurst and Apple Sauerkraut
Juicy bratwurst gently simmered in ale and served with sweet and sour sauerkraut with apples. A simple, German-inspired one-skillet dinner with real comfort and big flavor.
Servings: 4 Servings
Ingredients
- 2 Tablespoons olive oil
- 4 links Bratwurst uncooked
- 12 ounce amber ale or brown ale
- ¼ cup butter
- 1 pound yellow onions sliced
- 1 Granny Smith Apple halved, cored and cut into chunks
- 1 tablespoon caraway seeds
- ¼ cup brown sugar
- ½ lemon juiced
- 1 tablespoon Fresh thyme
- 1 quart sauerkraut well drained
- whole grain mustard
- 1 to 2 sprigs Fresh thyme
Instructions
- 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
Notes
Nutrition
Serving: 1serving | Calories: 479kcal | Carbohydrates: 31g | Protein: 17.2g | Fat: 25.9g | Saturated Fat: 8.8g | Fiber: 8.9g | Sugar: 24.9g
