European > German > Sausage-Based > Bratwurst

German Bratwurst with Sauerkraut Recipe

Ingredients with Measurements:
- 4 German bratwurst sausages
- 1 can (14 oz) sauerkraut, drained
- 1/2 cup diced onion
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 tbsp brown sugar
- 1 tbsp olive oil
- Salt and pepper to taste

Special equipment needed:
- Large skillet
- Tongs

Step-by-step instructions:
1. Heat olive oil in a large skillet over medium heat.
2. Add diced onion and sauté until translucent.
3. Add sauerkraut, apple cider vinegar, water, and brown sugar to the skillet. Stir to combine.
4. Reduce heat to low and let the sauerkraut simmer for 10-15 minutes, stirring occasionally.
5. While the sauerkraut is simmering, grill or pan-fry the bratwurst sausages until cooked through.
6. Serve the bratwurst sausages hot with a generous helping of sauerkraut on top.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
5. Temperature:
Grill or pan-fry the bratwurst sausages over medium heat.
Serving size:
This recipe serves 4 people.

Nutritional information:
Calories: 380
Fat: 28g
Saturated Fat: 9g
Cholesterol: 70mg
Sodium: 1150mg
Carbohydrates: 14g
Fiber: 4g
Sugar: 9g
Protein: 16g

Substitutions for ingredients:
- You can use any type of sausage instead of bratwurst.
- Instead of sauerkraut, you can use coleslaw or pickled red cabbage.

Variations:
- Add sliced apples to the sauerkraut for a touch of sweetness.
- Top the bratwurst sausages with spicy mustard or horseradish sauce for extra flavor.

Tips and tricks:
- Make sure to drain the sauerkraut well before adding it to the skillet.
- Don't overcook the bratwurst sausages, as they can become tough and dry.

Storage instructions:
Store any leftover sauerkraut and bratwurst in separate airtight containers in the refrigerator for up to 3 days.

Reheating instructions:
Reheat the sauerkraut and bratwurst in the microwave or on the stovetop until heated through.

Presentation ideas:
Serve the bratwurst sausages and sauerkraut on a platter with a sprinkle of fresh parsley.

Garnishes:
Garnish with a sprinkle of paprika or chopped chives.

Pairings:
Serve with a cold German beer or a glass of Riesling.

Suggested side dishes:
- German potato salad
- Soft pretzels
- Roasted root vegetables

Troubleshooting advice:
- If the sauerkraut is too sour, add a pinch more brown sugar to balance the flavors.
- If the bratwurst sausages are sticking to the pan, add a little more oil to the skillet.

Food safety advice:
Make sure to cook the bratwurst sausages to an internal temperature of 160°F to ensure they are safe to eat.

Food history:
Bratwurst is a type of German sausage that originated in the city of Nuremberg. It is traditionally made with pork and flavored with caraway, marjoram, and other spices.

Flavor profiles:
The bratwurst sausages are savory and slightly smoky, while the sauerkraut is tangy and slightly sweet.

Serving suggestions:
Serve the bratwurst and sauerkraut on a bed of mashed potatoes for a hearty meal.

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Region: German

Taste: Savory, Tangy, Umami, Smoky, Sour