Bratwurst with Sauerkraut

Instructions

1. 1

   Sear the Bratwurst

   • Heat olive oil in a large, heavy-bottomed skillet or Dutch oven over medium-high heat.
   • Add the bratwurst to the hot pan, ensuring not to overcrowd it. Sear for 5-7 minutes, turning occasionally, until browned and caramelized on all sides.
   • Remove the seared bratwurst from the skillet and set aside on a plate.
2. 2

   Sauté Aromatics

   • Reduce the heat to medium. In the same skillet, add the sliced yellow onion to the rendered pork fat and oil.
   • Sauté for 5-6 minutes, stirring frequently, until the onions are soft and translucent.
   • Add the sliced apple and caraway seeds. Continue to cook for another 2-3 minutes until the apple just begins to soften.
3. 3

   Deglaze and Combine

   • Pour the beer into the skillet to deglaze, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. This adds immense flavor.
   • Bring the beer to a simmer and let it reduce slightly for about 1 minute.
   • Stir in the drained sauerkraut, brown sugar, and Dijon mustard. Mix thoroughly until everything is well combined.
4. 4

   Simmer and Finish

   • Return the seared bratwurst to the skillet, nestling them into the sauerkraut mixture.
   • Bring the mixture back to a gentle simmer, then reduce the heat to low.
   • Cover the skillet and let it cook for 15-20 minutes, allowing the flavors to meld and the bratwurst to cook through completely.
   • Ensure the bratwurst reaches an internal temperature of 160°F (71°C).
5. 5

   Serve

   • Taste the sauerkraut and season with black pepper as needed. Salt is often unnecessary due to the sauerkraut and bratwurst.
   • Serve the bratwurst and sauerkraut hot, garnished with fresh chopped parsley.
   • Enjoy on its own, with crusty bread, or alongside mashed potatoes.