Name: Bratwursts and Sauerkraut
Yield: Serves 4 to 6
Ingredients: 1 large sweet apple, such as an Empire or Gala, peeled, cored, and grated or finely chopped; 2 tablespoons canola or vegetable oil + oil to sauté the bratwursts; 2 pounds sauerkraut, drained, rinsed and squeezed dry; Salt and freshly ground black pepper; 10 juniper berries, bruised; 2 bay leaves; 5 ounces (about 1 cup) thick-sliced bacon, cut into ½-inch cubes; 12 ounces (1½ cups) lager or German-style beer; 2 large yellow onions, peeled and sliced; 2 teaspoons caraway seeds; 1 tablespoon firmly packed light brown sugar; Coarse-grained mustard; 12 bratwursts

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Cast Iron Cookbook

By Joanna Pruess

Published 2012

About

The combination of sausages and sauerkraut has been a staple of Midwestern cooking ever since German settlers arrived there centuries ago. The tangy cured cabbage along with sautéed onions and beer are the perfect partner for grilled or sautéed brats. There are many delicious sausages available today that would work in this partnership. Serve them with coarse-grained mustard…and pitchers of ice-cold beer.