Beer Braised Bratwurst with Homemade Sauerkraut

We had several types of sausages during our time in Europe, but bratwurst was one that we had several times. Unlike here in the United States, bratwurst is not served on a bun unless you are getting it at a festival or market, but we enjoy the convenience of eating them on a bun. To try and replicate the experience of eating bratwursts in Germany, we decided to braise our bratwurst in a German pilsner and make our own sauerkraut. Just like cooking with wine, if you are going to braise your bratwurst in beer, be sure to choose one that you like and would drink on its own. Making sauerkraut was surprisingly simple, but if we do it again in the future, we would probably put it in a slow-cooker and cook it even longer than we did for this recipe. We did go to a local butcher to get a high quality bratwurst as that is an important feature of the bratwursts that we ate overseas. Due to the weather, we broiled our bratwurst, but grilling them would certainly be the best. It turned out to be quite simple and delicious.

img_0521

Veal Bratwurst in Germany

INGREDIENTS

  • 4 Bratwurst
  • 2 Bottles of Beer (German Pilsner)
  • 3/4 Large White Onion – diced
  • 1 cup Water
  • 1 cup Distilled White Vinegar
  • 1 Head of Cabbage – small, cored and shredded
  • 1/2 tsp Celery Seed
  • 1/2 tsp Onion Powder
  • 1 tsp Red Pepper Flakes
  • 1 tsp Garlic Powder
  • 1 1/4 tsp Sea Salt
  • Ground Pepper to taste
DSC_5027

Braising the Bratwurst

INSTRUCTIONS

Combine the water, vinegar, 2/3 of the diced onion (which is half of the onion diced), cabbage, 3/4 teaspoon sea salt, celery seed, onion powder, 1/2 teaspoon garlic powder, and black pepper in a large saucepan and turn the heat on high. Mix the cabbage until the seasonings are evenly distributed and bring to a boil. Cover with a lid and simmer, stirring frequently, for 30 to 45 minutes and the cabbage is tender. In a medium saucepan, combine the beer and onions and bring to a boil over medium-high heat. Add the bratwurst, red pepper flakes, 1/2 teaspoon garlic powder, 1/2 teaspoon sea salt, and pepper, be sure that the bratwurst are completely covered with liquid. Simmer the bratwurst for 10 to 15 minutes to allow them to absorb the flavor. Grill or broil the bratwurst for about 5 minutes per side and the skin is evenly browned. Serve on buns with Dijon or spicy brown mustard and sauerkraut.

DSC_5019

German Pilsner

DSC_5013

Cabbage Mixture

DSC_5015

Boiling the Cabbage with Vinegar

DSC_5032

Our Version of Bratwurst

DSC_5038

Another View of the Bratwurst with Sauerkraut

 

Advertisements
This entry was posted in Germany, Recipes and tagged , , , , , , , , , , , . Bookmark the permalink.

4 Responses to Beer Braised Bratwurst with Homemade Sauerkraut

  1. Stella says:

    I would argue that that is not sauerkraut, which should be fermented, but it sounds like a very good – and far easier to make – substitute.

    Liked by 1 person

  2. This sounds great! 🙂

    Liked by 2 people

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s