Name: Sausages and Sauerkraut
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 2 tbsp. extra-virgin olive oil -; 1 1/4 lb. bratwurst (about 5 links) -; 1 large yellow onion, halved and thinly sliced -; 1 1/2 lb. baby gold potatoes, halved if large -; 1 tbsp. caraway seeds -; 1/2 tsp. ground nutmeg -; 12 oz. lager or pilsner beer -; 1 dried bay leaf -; 2 1/2 c. drained sauerkraut (from a 24-oz. jar) -; 1/2 c. apple juice -; Sliced fresh chives, for garnish -; Buttered brown bread, for serving -; Whole-grain mustard, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sausages and Sauerkraut

1. 2 tbsp. extra-virgin olive oil -

2. 1 1/4 lb. bratwurst (about 5 links) -

3. 1 large yellow onion, halved and thinly sliced -

4. 1 1/2 lb. baby gold potatoes, halved if large -

5. 1 tbsp. caraway seeds -

6. 1/2 tsp. ground nutmeg -

7. 12 oz. lager or pilsner beer -

8. 1 dried bay leaf -

9. 2 1/2 c. drained sauerkraut (from a 24-oz. jar) -

10. 1/2 c. apple juice -

11. Sliced fresh chives, for garnish -

12. Buttered brown bread, for serving -

13. Whole-grain mustard, for serving -

How to cook deliciously - Sausages and Sauerkraut

1. Stage

In a large skillet with a lid, heat oil over medium high. Prick sausages all over with the tip of a knife and add to the skillet. Cook, turning occasionally, until browned on all sides, about 5 minutes. Transfer to a plate.

2. Stage

Add the onion, potatoes, caraway, and nutmeg to the skillet and season generously with salt and pepper. Cook, stirring often, until onions are softened, about 5 minutes. Add the beer and the bay leaf and bring to a simmer. Cover the skillet, reduce heat to medium, and simmer for 10 minutes.

3. Stage

Uncover the skillet and add the sauerkraut and apple juice. Nestle the sausages among the potatoes and sauerkraut and return skillet to a simmer. Cover and cook until potatoes are tender when pierced with a knife and sausages are just cooked through, about 5 minutes more.

4. Stage

Garnish with chives and serve with brown bread and mustard.