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Beer-Braised Bratwurst and Sauerkraut
Created by: Howcan Team
Ingredients
- 4 bratwurst sausages
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1/2 cup chicken broth
- 1 bottle (12 oz) of beer
- 1 lb sauerkraut, drained and rinsed
- 2 tablespoons brown sugar
- 2 tablespoons Dijon mustard
Instructions
- In a large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
- Add the bratwurst sausages and brown on all sides, about 5 minutes.
- Remove the sausages from the skillet and set aside.
- Add the sliced onion to the skillet and cook until softened, about 5 minutes.
- Stir in the minced garlic, caraway seeds, and black pepper, and cook for an additional 1-2 minutes.
- Pour in the chicken broth and beer, then return the bratwurst sausages to the skillet.
- Add the drained and rinsed sauerkraut, brown sugar, and Dijon mustard to the skillet, stirring to combine.
- Bring the mixture to a simmer, then reduce the heat to low, cover, and let it simmer for 45 minutes, stirring occasionally.
- Once the sausages are cooked through and the sauerkraut is tender, the dish is ready to serve.
- Serve the beer-braised bratwurst and sauerkraut hot, with a side of mashed potatoes or crusty bread.
Beer-Braised Bratwurst and Sauerkraut is a classic German dish that has been enjoyed for centuries. The dish originated in the southern regions of Germany, where bratwurst sausages were a staple food. The sausages are first browned in a skillet, then braised in beer along with sauerkraut, onions, and seasonings. The beer infuses the bratwurst with a rich, malty flavor while the sauerkraut adds a tangy and slightly sour taste. This hearty and comforting dish is often served with a side of creamy mashed potatoes or crusty bread. One of the most famous versions of this dish can be found in the beer gardens of Munich, where it is a beloved accompaniment to the city's world-renowned beers. Chefs in this region take great pride in using locally brewed beers and high-quality bratwurst to create the perfect balance of flavors. To make the best Beer-Braised Bratwurst and Sauerkraut, it's essential to use a good quality German-style bratwurst, as well as a flavorful beer, such as a malty Oktoberfest or a rich bock beer. The sauerkraut should be well-drained and rinsed to remove excess saltiness, and the onions and seasonings should be sautéed until fragrant before adding the beer and sausages. An alternative method for making this dish is to slow-cook the bratwurst and sauerkraut in a crockpot, allowing the flavors to meld together over several hours. This method results in incredibly tender and flavorful bratwurst that practically melts in your mouth. Today, Beer-Braised Bratwurst and Sauerkraut can be found in German restaurants and beer gardens around the world, but for the most authentic experience, a visit to Germany during Oktoberfest is a must.
75 min
4
550 calories
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