Beer-Braised Brats with Quick Apple and Onion Sauerkraut
If you're hesitant about sauerkraut like I was, this quick, stovetop version might be a good stepping stone to get you in the kraut-loving door. It isn't nearly as sour or...um...pungent as its straight-from-the-jar cousin.
Servings: 4 servings
Calories: 360kcal
Ingredients
- 1 tablespoon butter
- 4 large uncooked bratwursts
- 2 bottles of beer divided (whatever you like to drink)
- 2 tablespoons olive oil
- 2 cups shredded cabbage about half of a small head
- ½ cup shredded tart apple about one apple
- ½ cup shredded onion about one small onion
- ¼ cup apple cider vinegar
- 1 teaspoon dry mustard
- 2 tablespoons brown sugar
- Salt and pepper to taste
Instructions
- In a large skillet or dutch oven, melt butter over high heat until skillet is very hot. Add in brats and brown on both sides to impart some delicious, seared flavor. Once brown, reduce heat to medium-low and add one and a half of the bottles of beer. Cook until brats are cooked through and about half of the beer has evaporated—about 20 minutes.
- Meanwhile, for the sauerkraut, heat the olive oil in a large skillet over medium-high. Add in the cabbage, apples and onions and cook until cabbage begins to wilt—about 5 minutes. Add in remaining kraut ingredients plus remaining beer. Bring to a boil, reduce heat and simmer until cabbage is very tender and the liquid has been reduced into a thick sauce—about 20 minutes.
- Serve by putting a thick layer of sauerkraut over a brat on a bun. Slather in spicy mustard. You can also serve it without the bun by slicing the brats and serving with mustard for dipping.
Nutrition
Serving: 1serving | Calories: 360kcal | Carbohydrates: 14g | Protein: 10g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 591mg | Potassium: 359mg | Fiber: 2g | Sugar: 10g | Vitamin A: 135IU | Vitamin C: 15mg | Calcium: 46mg | Iron: 1mg
