Bratwurst with Sauerkraut

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Melt the butter in a wide pan and soften the sliced onion for 8 minutes.

   Mark done Start 8 min timer

2. Add the sauerkraut, grated apple, caraway, juniper, bay, sugar and 150 ml beer. Cover and cook on low for 30 minutes, stirring now and then.

   Mark done Start 30 min timer

3. Meanwhile, put the bratwurst in a second pan with the remaining beer and the sliced onions. Bring to a bare simmer — never a boil, which splits the skins.

   Mark done

4. Poach for 12 minutes, turning once, then lift the sausages out and pat them dry. Keep the onions.

   Mark done Start 12 min timer

5. Heat the oil in a frying pan and brown the sausages all over for 5 minutes until the skins are burnished and taut.

   Mark done Start 5 min timer

6. Add the poached onions to the pan for the last 2 minutes to catch some colour.

   Mark done

7. Uncover the sauerkraut and cook 5 minutes more to drive off any remaining liquid. Season with pepper.

   Mark done

8. Serve the bratwurst on the sauerkraut with the onions, mustard and rye bread.

   Mark done

Chef’s Tips

• A bare simmer, never a boil. Boiled bratwurst burst and leak.
• Rinse the sauerkraut once, not three times, or it tastes of nothing.
• Grated apple, not chopped — it melts into the kraut and sweetens it evenly.

Pairing Suggestions

• A cold German lager
• Rye bread and mustard
• Boiled potatoes

Storage & Reheating

Refrigerate up to 3 days. The sauerkraut freezes 3 months; the sausages are better fresh.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.