Ingredients with Measurements:
- 8 Nürnberger bratwurst sausages
- 1 pound sauerkraut, drained
- 4 slices of bacon, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken broth
Special equipment needed:
- Large skillet or Dutch oven
- Tongs
Step-by-step instructions:
1. In a large skillet or Dutch oven, heat the olive oil over medium heat.
2. Add the chopped bacon and cook until crispy, about 5 minutes.
3. Remove the bacon with a slotted spoon and set aside.
4. Add the chopped onion and garlic to the skillet and cook until softened, about 3 minutes.
5. Add the sauerkraut, caraway seeds, salt, and black pepper to the skillet and stir to combine.
6. Pour in the chicken broth and bring to a simmer.
7. Reduce the heat to low and let the sauerkraut simmer for 10-15 minutes, stirring occasionally.
8. While the sauerkraut is cooking, heat a separate skillet over medium-high heat.
9. Add the Nürnberger bratwurst sausages to the skillet and cook for 5-7 minutes, turning occasionally, until browned on all sides and cooked through.
10. Once the sausages are cooked, remove them from the skillet and add them to the sauerkraut.
11. Top the sauerkraut and sausages with the crispy bacon.
12. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Sauerkraut: Low heat
Bratwurst: Medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 425
Fat: 31g
Protein: 22g
Carbohydrates: 12g
Fiber: 5g
Substitutions for ingredients:
- You can use any type of bratwurst sausage if you can't find Nürnberger bratwurst.
- You can use vegetable broth instead of chicken broth to make this recipe vegetarian.
Variations:
- Add sliced apples to the sauerkraut for a sweet and savory twist.
- Top the dish with chopped parsley for a fresh burst of flavor.
Tips and tricks:
- Be sure to drain the sauerkraut well before adding it to the skillet to prevent excess liquid.
- Use tongs to turn the sausages in the skillet to prevent them from breaking apart.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the sauerkraut and sausages in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the sauerkraut and sausages in a large serving dish with the crispy bacon on top.
Garnishes:
Top the dish with chopped parsley or sliced green onions for a pop of color.
Pairings:
This dish pairs well with German-style potato salad or roasted potatoes.
Suggested side dishes:
- German-style potato salad
- Roasted potatoes
- Steamed green beans
Troubleshooting advice:
- If the sauerkraut is too dry, add more chicken broth as needed.
- If the sausages are not cooked through, continue cooking them in the skillet until they reach an internal temperature of 160°F.
Food safety advice:
Be sure to cook the sausages to an internal temperature of 160°F to ensure they are safe to eat.
Food history:
Nürnberger bratwurst is a type of small sausage that originated in the city of Nuremberg, Germany. It is traditionally made with pork and flavored with marjoram.
Flavor profiles:
This dish has a savory and slightly tangy flavor from the sauerkraut, with a smoky and salty flavor from the bacon. The Nürnberger bratwurst adds a rich and meaty flavor to the dish.
Serving suggestions:
Serve this dish with a cold German beer or a glass of Riesling wine.
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Region: German