Bratwurst Stewed with Sauerkraut

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Picture of Bratwurst Stewed with Sauerkraut Recipe Photo: Bratwurst Stewed with Sauerkraut Recipe
Rated 5 stars out of 5
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Total Time:
1 hr 15 min
Prep
10 min
Cook
1 hr 5 min
Yield:
8 to 10 servings
Level:
Easy
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Wisconsin may be the cheese state, but bratwurst (ground meat sausages that are grilled, or in this case, pan-fried) are the state's culinary claim to fame. Due largely to residents' German ancestry, brats are a common site at butcher shops, restaurants and even baseball stadiums. (Madison, Wisconsin is home to an annual "Brat Fest") Michael Symon's simple recipe calls for the links to be cooked with onions, garlic and tangy sauerkraut and then served on a baguette.

Ingredients

  • 2 tablespoons oil
  • 2 pounds fresh bratwurst links
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 3 cups chicken stock
  • 1 tablespoon paprika
  • 1 tablespoon caraway seed
  • 4 cups sauerkraut, drained
  • 2 tablespoons chopped fresh dill
  • 1 baguette

Directions

In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.

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Read all 13 reviews

  • on November 25, 2012

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    Pretty good standard recipe. I added a tsp of dijon to the mix and a tsp. of brown sugar the second time I made it as it lacked a tang that I was used to. HOWEVER, the recipe is the only one I can get my husband and kids to eat so that alone is a miracle!

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  • on August 20, 2012

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    Yummmm!

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  • on January 28, 2012

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    Not bad--so easy! I did increase the garlic a little, and threw in a little beer (had some handy, ; . The paprika gave it a nice color. We had it with some creole & dijon mustards on the side, since we didn't want the brats on baguettes or buns this time.

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