Sauerkraut with Bratwurst and Apples
This is another easy and delicious sauerkraut recipe. The addition of apple juice and the use of fresh bratwurst instead of the usual pork give the dish a unique flavor.
- 1 tablespoon vegetable oil or butter
- 1 pound fresh bratwurst
- 2 medium onions, halved and cut into 1/2-inch slices
- 2 medium tart apples, such as Granny Smith, cored and cut into chunks
- 1 pound sauerkraut, drained
- 1 cup apple juice
- Pepper to taste
- 1 teaspoon caraway seed
- 1/2 teaspoon dried thyme leaves
- 1/4 cup water (more if needed)
Heat a large sauté pan over medium-high heat. Add the oil, then the bratwurst. Brown on all sides; remove and set aside. Reduce heat to medium. Add the onions and sauté until lightly browned, about 10 minutes, stirring often. Add the apples and toss until lightly golden. Add the sauerkraut, brats and apple juice. Stir in the caraway, thyme and pepper. Add the water. Cover and simmer over medium-low heat until the brats are cooked through and the apples are tender, about 30 minutes. If it appears too dry, add a little more water. Serve immediately or keep warm on a very low heat until needed. (Leftovers are also very good.) Serve with mashed or baked sweet potatoes or, if preferred, mashed white potatoes.