Ingredients with Measurements:
- 8 Nürnberger Bratwurst sausages
- 1 pound sauerkraut
- 1 onion, chopped
- 2 tablespoons butter
- 1 tablespoon caraway seeds
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup chicken or beef broth
- Mustard, for serving
Special equipment needed:
- Large skillet or Dutch oven
- Tongs
Step-by-step instructions:
1. Preheat the skillet or Dutch oven over medium-high heat.
2. Add the butter and onion, and sauté until the onion is translucent.
3. Add the caraway seeds, salt, and black pepper, and stir to combine.
4. Add the sauerkraut and broth, and stir to combine.
5. Reduce the heat to low, cover, and simmer for 20 minutes.
6. While the sauerkraut is cooking, grill or pan-fry the Nürnberger Bratwurst sausages until browned and cooked through.
7. Serve the sausages with the sauerkraut and mustard on the side.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Medium-high heat for sautéing onions and sauerkraut, low heat for simmering sauerkraut.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 390
Fat: 29g
Carbohydrates: 10g
Protein: 20g
Substitutions for ingredients:
- You can use any type of sausage instead of Nürnberger Bratwurst.
- You can use vegetable broth instead of chicken or beef broth.
Variations:
- Add sliced apples or pears to the sauerkraut for a sweet and savory twist.
- Top the sausages with grilled onions and peppers for added flavor.
Tips and tricks:
- Use tongs to turn the sausages while cooking to prevent them from breaking.
- If the sauerkraut is too sour, add a pinch of sugar to balance the flavor.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sausages and sauerkraut in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sausages and sauerkraut on a platter with mustard on the side.
Garnishes:
Garnish with fresh parsley or chopped scallions.
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
- German potato salad
- Roasted potatoes
- Rye bread
Troubleshooting advice:
- If the sauerkraut is too dry, add more broth or water.
- If the sausages are sticking to the pan, add more butter or oil.
Food safety advice:
- Make sure the sausages are cooked through before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Nürnberger Bratwurst is a type of small sausage from the city of Nuremberg in Germany. It is traditionally made with pork and flavored with marjoram.
Flavor profiles:
This recipe has a savory and slightly tangy flavor from the sauerkraut, with a hint of sweetness from the onions.
Serving suggestions:
Serve this dish as a main course for a casual dinner party or a family meal.
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Region: German