German
Bratwurst
Fresh German bratwurst are browned slowly until taut and golden, then served with warm sauerkraut, boiled potatoes, and sharp mustard. The sauerkraut is gently simmered with onion, juniper, caraway, and beer for a traditional, comforting plate.
Ingredients
- Fresh German bratwurst4 sausages, about 400g
- Waxy potatoes400g
- Fine salt1 1/2 tsp, divided
- Pork lard or neutral oil1 tbsp
- Yellow onion1 large, thinly sliced
- Sauerkraut300g, lightly drained
- German pale beer200ml
- Juniper berries4, lightly crushed
- Caraway seeds1/2 tsp
- Bay leaf1
- Freshly ground black pepper1/4 tsp
- German medium-hot mustard2 tbsp
- Fresh parsley1 tbsp, chopped
Method
- Put the potatoes in a saucepan, cover with cold water, add 1 tsp salt, and bring to a boil.
- Simmer the potatoes for 18 to 22 minutes, until tender when pierced, then drain and keep warm.
- Meanwhile, melt half the lard in a small pot over medium heat and cook the sliced onion for 5 minutes, stirring often, until soft but not browned.
- Add the sauerkraut, beer, juniper berries, caraway seeds, bay leaf, black pepper, and remaining 1/2 tsp salt to the onion.
- Cover and simmer the sauerkraut gently for 20 minutes, stirring occasionally, until aromatic and lightly moist.
- Heat the remaining lard in a heavy skillet over medium-low heat and add the bratwurst without piercing them.
- Cook the bratwurst slowly for 12 to 15 minutes, turning often, until evenly browned and cooked through.
- If the pan gets too hot or the sausages darken too quickly, lower the heat and add a spoonful of beer or water to prevent splitting.
- Remove the bay leaf and juniper berries from the sauerkraut if desired.
- Serve the bratwurst hot with the sauerkraut, boiled potatoes, chopped parsley, and German mustard on the side.
Common questions
Can I substitute the German pale beer in the sauerkraut?
Yes. Use a light lager, pilsner, or even chicken stock with a teaspoon of cider vinegar. Avoid dark beers unless you want a stronger, sweeter flavor that can overpower the sauerkraut and bratwurst.
How do I time the potatoes, sauerkraut, and bratwurst so everything finishes together?
Start the potatoes first, since they take the longest. Begin the onion and sauerkraut while the potatoes simmer, then cook the bratwurst last so it stays juicy. Keep potatoes warm, and hold the sauerkraut covered over low heat.
What are the most common mistakes when cooking bratwurst and sauerkraut?
Don’t pierce the sausages, or they’ll lose juices. Don’t brown the onions too hard, because that can make the sauerkraut taste bitter. Also avoid boiling the sausages; cook them gently so they brown evenly and stay plump.
How should I store leftovers, and how long do they keep?
Cool everything quickly, then store bratwurst, potatoes, and sauerkraut in separate airtight containers. Refrigerate for up to 3 to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or beer to prevent drying out.
What’s the best way to serve bratwurst with sauerkraut and potatoes?
Serve the bratwurst hot over or beside the potatoes, topped with sauerkraut and a spoonful of the pan juices. Add medium-hot mustard and a sprinkle of fresh parsley. Rye bread or crisp pickles make a good side.