Bratwurst mit Sauerkraut

Name: Bratwurst mit Sauerkraut
Total time: 45 min
Yield: 4
Cuisine: German (Franconian)
Ingredients: 8 Pork bratwurst sausages; 600 g Sauerkraut, drained; 1 Onion, sliced; 1 Apple, grated; 1 tsp Caraway seeds; 4 Juniper berries; 1 Bay leaf; 150 ml Dry white wine or apple juice; Oil or lard; German mustard, to serve

Grilled pork bratwurst with a pile of warm, caraway-scented sauerkraut braised with onion and apple. The everyday plate behind seven hundred years of German sausage-making.

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สูตรโดย Franconian & Thuringian grills · 🏺 ดั้งเดิม · The sausage-grilling country of Franconia and Thuringia, home of the Nürnberger and Thüringer Bratwurst

Franconian/Thuringian · traditional grill — An ownerless traditional dish, so no cook is credited. The cited article dates the first documented bratwurst to 1313 in Nuremberg, Franconia, defines it as a sausage of pork (less often beef or veal) that is pan-fried or grilled, and details the marjoram-seasoned Nürnberger Rostbratwurst (PGI, grilled over beechwood) and the long, low-fat Thüringer Rostbratwurst grilled over charcoal and eaten with mustard and bread. The sauerkraut braise here is standard German home practice. Quantities and method are this book's own.

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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.

💡 เคล็ดลับ

Bratwurst is a whole family, not one sausage: the thin Thüringer is grilled over charcoal and eaten with mustard in a roll; the little finger-sized Nürnberger comes six or more to a plate. Both are pork and marjoram at heart.
Do not boil bratwurst in water to 'pre-cook' it — you wash the flavour out. If you want insurance, poach them gently in the wine you will use for the kraut, then brown them.