Bratwurst with Sauerkraut and Apple-Potato Hash

Total Time:
35 min
15 min
20 min

4 servings

  • Kosher salt
  • 1 1/4 pounds red-skinned potatoes, cut into 1/2-inch chunks
  • 3 tablespoons unsalted butter
  • 6 fully cooked bratwurst, halved lengthwise (about 11/4 pounds)
  • 2 Golden Delicious apples, cut into 1/2-inch chunks
  • Freshly ground pepper
  • 1 bunch scallions, chopped
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon honey
  • 1/4 cup sour cream
  • 1 tablespoon grainy mustard
  • 1 cup sauerkraut, drained, rinsed and warmed
  • Preheat the oven to 250 degrees F. Bring a large saucepan of salted water to a boil; add the potatoes and cook until just tender, about 5 minutes. Drain and pat dry.

  • Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add the bratwurst and cook, turning, until browned, about 4 minutes. Remove to a rimmed baking sheet and keep warm in the oven.

  • Add 1 tablespoon butter to the skillet along with the potatoes and apples; toss. Season with 3/4 teaspoon salt and a few grinds of pepper. Increase the heat to medium high and cook, tossing occasionally, until the potatoes and apples are golden brown and tender, 8 to 10 minutes. Add the scallions and sage and cook until the scallions are wilted, about 2 minutes. Add the vinegar, honey and the remaining 1 tablespoon butter. Cook, stirring, until the potatoes and apples are glazed, about 1 more minute.

  • Mix the sour cream with the mustard in a small bowl. Serve the bratwurst with the potatoes and apples, sauerkraut and sour cream mixture.

  • Photograph by Ryan Dausch

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