Bratwurst & Sauerkraut

Ingredients

• 2 bratwurst sausages
• 1 1/2 cups sauerkraut, drained
• 1 small yellow onion, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup pale lager or dry white wine
• 1 tsp caraway seeds
• 1 tsp whole-grain mustard
• 1 tbsp unsalted butter
• 1/2 tsp black pepper
• 1 tbsp neutral oil

Steps

1. 1

   1. Heat oil in a cast-iron skillet over medium-high heat. Add the bratwurst and sear, turning occasionally, until deeply browned on all sides, about 6–7 minutes total. Remove and set aside.

2. 2

   2. Reduce heat to medium, add butter to the same skillet, then cook the onion until softened and lightly golden, about 4 minutes. Add the garlic and caraway seeds and cook 1 minute more.

3. 3

   3. Stir in the sauerkraut, mustard, and black pepper, then pour in the beer or wine, scraping up any browned bits from the bottom of the pan.

4. 4

   4. Nestle the seared bratwurst on top of the sauerkraut mixture. Reduce heat to low, cover loosely, and simmer for 12–15 minutes until the sausages are cooked through and juices bubble gently at the edges.

5. 5

   5. Serve directly from the skillet, piercing the bratwurst at the table to release the steam and juices into the sauerkraut.