Bratwurst mit Sauerkraut

Soften the sliced onion in a little oil in a saucepan over medium heat until translucent, about 5 minutes. Add the drained sauerkraut, grated apple, caraway, juniper and bay leaf and stir to combine.

Pour in the wine or apple juice, cover, and braise the kraut gently for 25–30 minutes, stirring now and then, until soft and mellow. Add a splash of water if it looks dry.

💡 The long, slow braise is what turns raw kraut from aggressively sour into something gentle and savoury. Do not rush it.

Meanwhile, cook the bratwurst. On a grill or barbecue, cook over medium heat for 12–15 minutes, turning often, until browned all over and cooked through. In a pan, fry in a little oil over medium heat for the same time.

💡 Keep the heat moderate. Too high and the skins split and char before the middle is done; a steady medium gives an even, snappy sausage.

Fish the bay leaf and juniper out of the kraut and season it. Pile the sauerkraut onto plates, lay the bratwurst on top, and serve with mustard, crusty bread and boiled potatoes.