Bratwurst and Sauerkraut

This skillet Bratwurst and Sauerkraut with onions and apples is seasoned with caraway seeds, apple cider vinegar, spicy brown mustard, and freshly ground black pepper.

Course dinner, dinner pork

Cuisine German, German American

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Prep Time 10

Cook Time 25

Total Time 35

Servings servings

Calories 330kcal

Author Beth Pierce

Ingredients

5 bratwurst sausages
2 tablespoons butter
1 medium yellow onion, chopped
1 large apple sliced in wedges
2 cloves garlic, minced
pinch caraway seeds
1 tablespoon apple cider vinegar
1 tablespoon spicy brown mustard
24 ounces sauerkraut, drained
1 cup low-sodium chicken broth
½ freshly ground black pepper

Instructions

Melt 1 tablespoon butter in a large skillet over medium heat. Brown the sausage on both sides. Move the browned sausage to a plate.
Melt 1 tablespoon butter over medium-low heat. Add the onions and apples and cook until the apples are brown and the onions are tender. Reduce the heat to low and add the garlic and caraway seeds, and cook for 1 minute.
Stir in the apple cider vinegar, spicy brown mustard, sauerkraut, chicken broth, and black pepper. Add the cooked bratwurst, cover, and simmer for 20-25 minutes or until the bratwurst are cooked through. Bratwurst are done when they reach an internal temperature of 160 degrees,

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave at 50% power for short increments until warm.

Nutrition