Description
A hearty and tangy German dish featuring fermented cabbage and juicy bratwurst sausages, perfect for an authentic taste of Oktoberfest!
Ingredients
Units
Scale
- 1 lb sauerkraut, drained and rinsed
- 4 bratwurst sausages
- 1 tablespoon butter
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon caraway seeds (optional)
- 1/2 teaspoon black pepper
- 1/2 cup chicken or beef broth
- 1/2 cup dry white wine or apple cider
- 1 teaspoon brown sugar (optional)
- 1 bay leaf
Instructions
- Heat butter in a large pan over medium heat. Sauté onions until soft, then add garlic and cook for another minute.
- Stir in sauerkraut, caraway seeds, black pepper, broth, wine (or cider), brown sugar, and bay leaf. Mix well.
- Cover and simmer on low heat for 20-30 minutes, stirring occasionally.
- Meanwhile, grill or pan-fry the bratwurst until golden brown and fully cooked.
- Remove bay leaf from the sauerkraut and serve with the bratwurst.
Notes
- Serve with German mustard and crusty bread or mashed potatoes.
- Use beer instead of wine for an extra depth of flavor.
- For a smokier taste, grill the bratwurst over charcoal.
