Hearty German Sausage and Sauerkraut. Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes. Learn about The Spruce Eats' Editorial Process. Linda Larsen. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. For German sauerkraut, dice the onions finely and fry them in concentrated butter until translucent. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes. The brats are browned in a pan then stewed with sauerkraut, and apple juice. Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to … Cover and simmer over medium-low heat until the brats are cooked through and the sauerkraut is tender, about 30 minutes.
Meanwhile, simmer the bratwurst in water to cover for 20 minutes. Gluten Free Paleo Whole30. Add the sauerkraut, brats and beer. Add onions, broth, bay leaves and juniper berries. Sauerkraut–perfect side for brats.
Bratwurst and Sauerkraut is the ultimate autumn comfort food recipe. Wash the sauerkraut, drain it, slightly pull it apart and place it in a large pot. To serve, spread mustard in each roll. If necessary, remove the lid and cook further to remove excess moisture. Written by. Linda Larsen. Apple slices are popped in at the end for a touch of sweetness. Updated 01/12/20 The Spruce . Stir in the caraway, thyme and pepper along with the water. This traditional German recipe is a personal family favorite. 1 tablespoon butter (use ghee for Whole30)
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