Ale-Braised Bratwurst and Sauerkraut

Ale-Braised Bratwurst and Sauerkraut

Course: Entree

Cuisine: German

Prep Time: 10

Cook Time: 25

Total Time: 40

Servings: people

Calories: 725kcal

Author: Kris Longwell

This Ale-Braised Bratwurst and Sauerkraut gets a nice kick-start on the grill (or in the skillet), which gets the brats nice and browned before they the go into the pot to be braised with all the other amazing German aromatics. This is German comfort food at its best!

Print Recipe

Ingredients

1½ lb bratwurst uncooked
2 tablespoon olive oil
1 medium yellow onion roughly chopped
3 tablespoon all-purpose flour
1 12 fl oz. German ale
½ cup apple cider
3 tablespoon fresh thyme chopped
1½ cup chicken stock
2 cups sauerkraut drained
Kosher salt
Freshly ground black pepper

Instructions

Heat your grill to medium-high heat.
Add the brats, and cook until browned on all sides, about 5 minutes (doesn't need to be cooked completely through...they will finish cooking while braising). Set aside.
1½ lb bratwurst
In a Dutch oven (or large sturdy pot), over medium heat, warm the olive oil.
2 tablespoon olive oil
Add the onion and saute until tender and golden, about 10 minutes.
1 medium yellow onion
Add the flour and cook, stirring for another minute.
3 tablespoon all-purpose flour
Whisk in the ale and cider until the mixture is smooth and bubbly.
1 12 fl oz. German ale, ½ cup apple cider
Add the thyme and stock, whisking to blend, and bring to a simmer.
3 tablespoon fresh thyme, 1½ cup chicken stock
Return the sausages to the pot and cover.
Reduce the heat to medium-low, and cook for 15 minutes.
Uncover, add the sauerkraut, and simmer until the sauce is slightly reduced, about 5 minutes longer.
2 cups sauerkraut
Taste and season with salt and pepper.
Kosher salt, Freshly ground black pepper
Divide the sausages and sauce among serving bowls and serve at once.

Video

Notes

NOTE: Watch the video in the recipe card for visual guidance.

Nutrition

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