Sausages and Sauerkraut

Name: Sausages and Sauerkraut
Prep time: 10 min
Total time: 40 min
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil; 1 1/4 lb. bratwurst (about 5 links); 1 large yellow onion, halved and thinly sliced; 1 1/2 lb. baby gold potatoes, halved if large; 1 tbsp. caraway seeds; 1/2 tsp. ground nutmeg; 12 oz. lager or pilsner beer; 1 dried bay leaf; 2 1/2 c. drained sauerkraut (from a 24-oz. jar); 1/2 c. apple juice; Sliced fresh chives, for garnish; Buttered brown bread, for serving; Whole-grain mustard, for serving

By Dawn PerryPublished: Apr 21, 2022

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ANDREW BUI

Some things go perfectly together. Peanut butter and jelly. Bacon and eggs. Sausages and sauerkraut. (Seriously!) In this cozy one-pot dinner, you'll nestle beer-braised bratwurst and tender baby potatoes into sauerkraut and finish the dish with fresh herbs and spicy mustard. (If you've never beer-braised anything before, you're sure to love it. Try this technique with chicken nachos or cabbage.)

Do you rinse sauerkraut before cooking?

There's no need to rinse sauerkraut before cooking. Though you'll drain the sauerkraut before using it in this recipe, any residual brine on the pieces of cabbage will add flavor to the dish.

What is traditionally eaten with sauerkraut?

Many versions of sausages and sauerkraut are served throughout Europe. In Poland, kielbasa sausage is common, while in Germany bratwurst (as in this recipe) is often served, along with other varieties of sausage like weisswurst or knockwurst. In Alsace, France, sausages and sauerkraut is known as Choucroute Garnie (aka, garnished sauerkraut) and includes other types of pork as well. No matter what country you find sausages and sauerkraut in, you'll usually see them served with onions and potatoes.

What vegetables go well with sauerkraut?

While potatoes and onions are typically served with sauerkraut, other root vegetables pair nicely with it, too. Carrots and turnips are good places to start if you're looking to mix it up.

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Yields:: 4
Prep Time:: 10 mins
Total Time:: 40 mins

Ingredients

2 tbsp.
extra-virgin olive oil
1 1/4 lb.
bratwurst (about 5 links)
1
large yellow onion, halved and thinly sliced
1 1/2 lb.
baby gold potatoes, halved if large
1 tbsp.
caraway seeds
1/2 tsp.
ground nutmeg
12 oz.
lager or pilsner beer
1
dried bay leaf
2 1/2 c.
drained sauerkraut (from a 24-oz. jar)
1/2 c.
apple juice
Sliced fresh chives, for garnish
Buttered brown bread, for serving
Whole-grain mustard, for serving

Directions

1. Step 1In a large skillet with a lid, heat oil over medium high. Prick sausages all over with the tip of a knife and add to the skillet. Cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to a plate.
2. Step 2Add the onion, potatoes, caraway, and nutmeg to the skillet and season generously with salt and pepper. Cook, stirring often, until onions are softened, about 5 minutes. Add the beer and the bay leaf and bring to a simmer. Cover the skillet, reduce heat to medium, and simmer for 10 minutes.
3. Step 3Uncover the skillet and add the sauerkraut and apple juice. Nestle the sausages among the potatoes and sauerkraut and return skillet to a simmer. Cover and cook until potatoes are tender when pierced with a knife and sausages are just cooked through, about 5 minutes more.
4. Step 4Garnish with chives and serve with brown bread and mustard.