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Recipe courtesy of Michael Symon

Bratwurst Stewed with Sauerkraut

  • Level: Easy
  • Yield: 8 to 10 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 10 servings
    Calories
    460
    Total Fat
    31
    Saturated Fat
    10
    Carbohydrates
    26
    Dietary Fiber
    3
    Sugar
    5
    Protein
    19
    Cholesterol
    69
    Sodium
    1428
  • Total: 1 hr 15 min
  • Prep: 10 min
  • Cook: 1 hr 5 min
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.
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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

  1. 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.
Show: Melting Pot
Episode: Eastern European - Card Night

Categories:

Easy Main Dish Main Dish Easy Lunch Recipes Lunch European Recipes Sauerkraut Sausage Recipes Pork Caramelizing Sauteing Recipes

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52 Reviews
Add Your Review

Jay H.

This turned out very well! I was skeptical during the cooking because I used dried dill (didn't have fresh) and the smell was a little strange. I had some regular sauerkraut and some spicy curry style kraut, and used both, which added to the flavor. I also did not add any additional oil to the pan in the initial browning phase. Served with some brown mustard and horseradish on the side and it was fab! And super easy!

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