Philly Beef and Saurkraut ,with Beer Brats

German language-style brats with sauerkraut, an easy hearty dish, traditional comfort nutrient as its best. Simply two principal ingredients, merely so much going on!

The start thing to come to mind when thinking most German food? Probably brats and sauerkraut. Two typical German products, honest, unpretentious, tasty food perfect for a relaxed repast. We love bratwurst and sauerkraut when combined with other ingredients equally well, simply simply combine those two and in that location's nothing more than yous need.

Learn How to Cook Sauerkraut, this simple recipe is perfect for serving with bratwurst also. Or learn How to Cook Frozen Sausages, any of the sausages mentioned at that place can be served on a bed of hot kraut. And if yous similar pork and kraut, try this delicious Slow Cooker Pork and Sauerkraut.

Means of combining bratwurst and kraut

You tin cook the two recipes separately. Make Bavarian sauerkraut, for example, and cook some Brats on the Stove, Brats in the Oven, or Brats in the Air Fryer. Mix when serving. Serve with boiled or mashed potatoes.

Brownish the sausages on the grill or on the stovetop. Place sauerkraut in a bucket, add spices and some liquid and nestle the sausages into the cabbage. Simmer until the sausages are cooked through.

Stuff some buns, either hot domestic dog buns or some really good crusty rolls (preferably German-style Brötchen) with kraut (warm or at room temperature). Add a hot sausage and mustard (generously). Some people adopt ketchup (many kids), but I am a mustard person.

What do y'all need for the recipe?

Sauerkraut:

• Either from a can, jar, bag, or fresh from a barrel at the butchers. For an authentic German language taste, buy a can of German language sauerkraut every bit but this will ensure an accurate sense of taste. Await for brands, like Mildessa/ Hengstenberg. (Amazon affiliate link, but I am not being paid to recommend these products, they are just what I utilize and love to eat myself).
• You might find these products in larger supermarkets, maybe those with an Ethnic food section, or in German/European/Eastern European food stores.
• You could also brand your homemade version, but that requires a scrap more time and dedication than opening a tin can or a jar. And honestly, the bought stuff is simply delicious and good value.

Bratwurst:

• German pork sausages, hearty, spicy, comforting, and utterly delicious. They can be grilled, cooked in the oven, on the stove, air fried. And there are dozens of different ways of including them into recipes. Endeavor this Bratwurst Soup, for instance, it contains some amazing meatballs fabricated of bratwurst.
• Brats in Federal republic of germany come in different shapes and sizes, are spiced differently depending on the region, but I have yet to find a sort I didn't like, they are all amazing! Yous tin can become coarsely basis or finely ground ones.
• To make brats with sauerkraut, you lot can use any kind of brats you like. Or fifty-fifty other kinds of sausages, like smoked ones, Polish kielbasa, Italian or English sausages.

Cooking liquid:

• You tin can melt the kraut with chicken or beefiness stock, white wine, cider, apple tree juice, or beer, the choice is yours.
• Today I chose beer, but I've cooked this recipe with all the other suggested liquids at 1 point or another.

Apple:

• I don't call up I've ever cooked sauerkraut without apples. Many people do, but I would never dream of it, I think the apple adds just the right amount of sweetness and a special flavor and texture.
• The sort is non so important, the master thing about is that it should be a tangy sort. If information technology'south a soft sort it will kind of cook into the kraut, if it'southward a crisper sort, you will still exist able to see and feel the pieces. The choice is yours, I similar both versions.
• If yous happen to have an opened jar of apple tree sauce, you can use two-3 tablespoons of that instead of fresh apples.

Other ingredients: onion, caraway seeds, bay leaves carbohydrate, salt, and pepper. You lot can leave out the caraway seeds if you don't like them, don't take them, or don't desire to purchase them especially for this dish, but I never go out them out, they are delicious in this combo.

Ingredients for serving

• Potatoes, boiled or mashed.
• Or buns and mustard. And maybe ketchup if your kids prefer information technology.

How to melt brats and sauerkraut?

• Brown the sausages in a skillet large enough to concur the kraut as well later on. Merely chocolate-brown them on all sides, they should not be cooked through as they will go on cooking with the cabbage and the remainder of the ingredients. Remove from the skillet.
• If there isn't enough sausage fat left in the skillet, add together 1 tablespoon olive oil.
• Add together the onion and saute for about iii minutes.
• Add the peeled and diced apple and saute for another 3 minutes.
• Sprinkle the carbohydrate on top and let caramelize for 1-ii minutes.
• Add drained sauerkraut, caraway seeds, bay leaves, table salt, and pepper. Stir in the beer or another cooking liquid of choice. Cover and melt for 20 minutes, stirring occasionally.
• Nestle the brats into the kraut, cover once more and continue cooking until the brats are cooked through about x-15 minutes.
• Check to see if they are washed with a meat thermometer, the internal temperature should exist 71 degrees Celsius/ 160 degrees Fahrenheit.
• Or cut ane sausage in the middle, it should not be pink anymore.

Tips and FAQ

How to serve?

Serve with boiled or mashed potatoes.
Or stuff into buns and serve with mustard.

What to do with leftovers?

Leftovers keep in the refrigerator for two-iii days. You can reheat the leftovers in the microwave or in a saucepan. Do it on low heat, stirring the cabbage occasionally and turning the sausages.

Tin I freeze it?

You can also freeze the food for upward to 3 months. Defrost in the refrigerator or on the counter. Reheat thoroughly before serving.

More recipes with sauerkraut:

• Meatballs and Sauerkraut
• Polish Sauerkraut Stew – Bigos
• Sarmale – Romanaian Cabbage Rolls
• Slow Cooker Pork and Sauerkraut

More recipes with sausages:

• English Breakfast
• Romanian Sausage Stew
• Smoothen Bean Stew
• Pumpkin Irish potato and Sausage Bake
• Piece of cake Potato Sausage Stew

Do you like this recipe?

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• ▢ four-8 bratwurst depending on size and appetite
• ▢ 1 can of sauerkraut well-nigh 800 g/ 1.8 lb. (Note 1)
• ▢ 1-2 tablespoons vegetable oil
• ▢ i medium onion
• ▢ 1 medium apple
• ▢ i teaspoon sugar
• ▢ ane teaspoon caraway seeds
• ▢ one-ii bay leaves
• ▢ one loving cup beer Note 2
• ▢ fine sea common salt and ground black pepper

• Brown sausages: Oestrus a skillet large enough to hold the sauerkraut as well. Add one tablespoon oil and brown the sausages on all sides, they should non be cooked through as they volition continue cooking with the kraut.

• Chop: In the meantime, chop the onion finely, skin, and die the apple tree.

• Saute: Remove the brats from the skillet. If there isn't enough sausage fat left in the skillet, add another 1 tablespoon olive oil. Next, add the onion and saute for about three minutes. Add the apple and saute for another iii minutes.

• Caramelize: Sprinkle the saccharide on tiptop and allow caramelize for 1-two minutes.

• Combine: Add together drained sauerkraut, caraway seeds, bay leaves, salt, and pepper. Stir in the beer or another cooking liquid of choice.

• Simmer sauerkraut: Embrace and cook for xx minutes, stirring occasionally.

• Cook: Nestle the brats into the cabbage, comprehend, and cook until the brats are done about 10-15 minutes. Check with a meat thermometer (internal temperature 71 degrees Celsius/ 160 degrees Fahrenheit) or by cutting one sausage in the middle, information technology should not exist pink anymore

1. Either fresh (bootleg or from the butchers), from a can, jar, or bag. Search for a German language product for genuine taste and texture. I recommend Mildessa/Hengstenberg. (Amazon affiliate links, merely I am non getting paid for recommending the products).
2. Sub beer with white vino, apple cider, chicken or beefiness stock, or apple juice.

Serving: 1 brat with 1/four of the sauerkraut | Calories: 420 kcal | Carbohydrates: 24 g | Protein: 14 g | Fat: 29 g | Saturated Fatty: 9 g | Polyunsaturated Fat: eighteen thousand | Cholesterol: 63 mg | Sodium: 2309 mg | Fiber: 8 g | Sugar: 10 m

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