WHAT TO SERVE WITH BRATWURST AND SAUERKRAUT RECIPES

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BRATWURST AND SAUERKRAUT – BRATS AND BEER



Bratwurst and Sauerkraut – Brats and Beer image

In this recipe, we’ll be combining two ofthe most delicious and mouth-savouring foods that Germany has brought into theworld, and we would know how to cookBratwurst and Sauerkraut.

Provided by BratsNBeerGuy

Categories     Main Course

Prep Time 15 minutes

Cook Time 60 minutes

Yield 8

Number Of Ingredients 11

8 Nos. Bratwurst Sausages ((2 Pounds))
4 Cups Sauerkraut (1 full can well-drained)
2 Nos. Chopped Onions ((or ¼ Cup chopped onions ))
2 cloves Garlic
Olive Oil (as needed)
Butter (as needed)
Spices/herbs:Paprika, Caraway Seeds, Dill, Salt, Pepper ( (Again, use it as per your preferences!))
3 Cups Chicken stock
8 Nos. Buns (for 8 sausages, or an entire baguette)
2 Nos. Apples (Finely chopped without skin (Optional))
Cheese (For taste (optional))

Steps:

  • Start by heating the oil on high-heat. Add the Bratwurst sausages in batches as per the size of your utility. Reduce the flame to medium and cook until they brown.
  • Add the chopped onion, sauerkraut, and garlic cloves. For people using apples too, here’s your cue. Caramelize them to the T!
  • Then add all your spices and herbs. Throw in your paprika, pepper, and caraway seeds. Stir for 1-2 minutes.
  • Subsequently, add the chicken stock to your mix. You could let it cook from 45 minutes-6 hours depending on the type of flame you’re using. Low flame for a longer cook and high flame for a shorter one. Just remember not to overcook your meat!
  • After your liquid for the mix has evaporated, take the dish out of your utility. On another pan, lightly butter your buns and grill them. This is optional if you don’t want to add too many calories!
  • Once your buns and mixture is prepared separately, place the brat in your bread! Top it off with some dill! Serve hot!

Nutrition Facts : Calories 230 kcal, ServingSize 1 serving

BRATWURST WITH SAUERKRAUT AND POTATOES RECIPE - NYT COOKING



Bratwurst With Sauerkraut and Potatoes Recipe - NYT Cooking image

Provided by Moira Hodgson

Total Time 1 hours

Yield 4 servings

Number Of Ingredients 10

1 pound sauerkraut (1 can), drained
1 onion, sliced thin
1 tablespoon butter
1/2 cup dry white wine
1 cup chicken stock
1 tablespoon brown sugar
1 tablespoon white wine vinegar
Coarse salt and freshly ground pepper to taste
8 bratwurst sausages
12 small red-skinned potatoes

Steps:

  • Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
  • Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
  • Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
  • Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
  • While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
  • To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.

Nutrition Facts : @context http//schema.org, Calories 740, UnsaturatedFatContent 9 grams, CarbohydrateContent 123 grams, FatContent 17 grams, FiberContent 17 grams, ProteinContent 23 grams, SaturatedFatContent 6 grams, SodiumContent 2027 milligrams, SugarContent 11 grams, TransFatContent 0 grams

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