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.
- 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
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.