Bratwurst mit Sauerkraut

Ingredients

• 8 fresh bratwurst
• 1 tbsp butter or lard
• 1 large onion, thinly sliced
• 1 tart apple (such as Braeburn), peeled, cored, and sliced
• 1kg sauerkraut, drained (liquid reserved)
• 1 tbsp caraway seeds
• 2 bay leaves
• 6 juniper berries, lightly crushed (optional)
• 250ml pilsner beer or dry white wine
• 1 tbsp brown sugar
• Black pepper, to taste
• German mustard, to serve
• Crusty bread or boiled potatoes, to serve

Before you cook

• Slice the onion thinly
• Peel, core, and slice the apple
• Drain the sauerkraut, reserving a little of the liquid in case the pan needs loosening later
• Lightly crush the juniper berries with the flat of a knife, if using

Steps

1. Melt the butter in a large heavy pot or Dutch oven over medium heat
2. Add the bratwurst and brown them on all sides for about 5 minutes, then transfer to a plate
3. Add the sliced onion to the same pot and cook for 3 minutes, stirring, until softened
4. Add the apple slices and cook for 2 more minutes
5. Stir in the sauerkraut, caraway seeds, bay leaves, and juniper berries
6. Pour in the beer and brown sugar and stir to combine
7. Nestle the browned bratwurst into the sauerkraut
8. Cover the pot and reduce the heat to low
9. Simmer gently for 25 minutes, turning the sausages once halfway through
10. Check the kraut and splash in a little reserved sauerkraut liquid if the pan looks dry
11. Remove the bay leaves before serving
12. Season the sauerkraut with black pepper to taste
13. Serve the bratwurst over the braised sauerkraut with mustard and crusty bread or boiled potatoes