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Authentic German Bratwurst and Sauerkraut Recipe

Enjoy Oma’s bratwurst and sauerkraut recipe with authentic flavors in this dish of hearty bratwurst, tangy sauerkraut, and apples, that popular throughout Germany.

Ingredients:

• 1 tbsp (15 ml) olive oil or bacon grease
• 5 German bratwurst (about 1 pound, 454 g)
• 1 large yellow onion, sliced
• 1 large apple, peeled and sliced
• 4 cups (16 oz, 454 g) drained sauerkraut
• 1 clove garlic (optional)
• ½ tsp caraway seeds
• ½ tsp paprika
• freshly ground pepper to taste
• 1 cup (250 ml) beef or chicken broth

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the bratwurst and brown them on all sides, taking about 5 minutes. The bratwurst don't need to be cooked through. Remove to a plate and set aside.
2. In the same skillet, add the sliced onions, apples, and garlic (if using). Sauté for about 5 minutes until the onions are translucent and slightly caramelized. 
3. Stir in the sauerkraut, caraway seeds, paprika, pepper, and beef broth. 
4. Place bratwurst back into the sauerkraut mixture.
5. Cover the skillet and let everything simmer gently for about 20 minutes. Check the seasonings and add more caraway seeds, paprika, and pepper, as needed. 

Notes/Hints:

• To thicken the sauce, if desired, either stir in Knorr Veloutine Instant Thickener or a slurry of about 1 tablespoon cornstarch and a bit of cold water until the sauce is as thick as you’d like.
• Sweet apples are the best to use to help balance the sourness. 
• Add 4 juniper berries to the sauerkraut or a splash of German beer to the broth for extra flavor. Some people like to add a bit of brown sugar or a bay leaf.
• Leftover cooked brats and sauerkraut taste even better the next day. Store in an airtight container in the fridge for up to 3 days.

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