Most of my life I would not have touched sauerkraut or cooked cabbage. I have always been a picky eater and afraid of trying new foods. However, about ten years ago, one of my aunts married a chef and had the family come over for dinner. They served pork chops and sauerkraut and I actually tried it and discovered I liked it! My uncle told me to always rinse sauerkraut and drain it before using. Reuben sandwiches are so much more delicious with sauerkraut. Since then I have discovered that I really like cooked cabbage too, especially with corned beef.
This recipe for bratwurst and sauerkraut is my favorite way of serving bratwurst. The grated apple and carrots cooked with the sauerkraut really boosts the flavor. The original recipe comes from The America’s Test Kitchen Family Cookbook. I sometimes double the recipe but cook as many as 12 bratwurst without more than doubling the sauerkraut part. I have never used onion in it because I am not a fan of onion. It would cook down and I would not know it is there, but I just have not bothered with it.
The best sauerkraut I have found is sold at Costco in the refrigerated section. It is Wildbrine Organic Raw Sauerkraut. That kind tastes so good it does not need to be rinsed.
BRATWURST AND SAUERKRAUT
- 1 tablespoon unsalted butter
- 4 – 8 bratwurst or knackwurst, poked several times with a fork (I do not usually do that)
- 1 onion, halved and sliced thin
- 1 carrot, peeled and grated
- 2 pounds sauerkraut, rinsed and drained
- 1 3/4 cup chicken broth (low-sodium if possible)
- 1 Granny Smith apple, peeled and grated
- 1 tablespoon light brown sugar
- Melt the butter in a 12-inch skillet over medium heat. Brown the bratwursts on all sided, about 6 minutes, then transfer to a large plate.
- Add the onion, carrot, and 1/4 teaspoon salt to the fat left in the skillet and return to medium heat. Cook until the onion softens, about 5 minutes. Stir in the sauerkraut, broth, apple, and brown sugar and bring to a simmer.
- Nestle the bratwursts into the sauerkraut, cover, and simmer over low heat until most of the liquid has evaporated, about 30 minutes. Season with salt and pepper to taste before serving.
This is good served with roasted or mashed potatoes.