Bratwurst Stewed with Sauerkraut

Wisconsin may be the cheese state, but bratwurst (ground meat sausages that are grilled, or in this case, pan-fried) are the state's culinary claim to fame. Due largely to residents' German ancestry, brats are a common site at butcher shops, restaurants and even baseball stadiums. (Madison, Wisconsin is home to an annual "Brat Fest") Michael Symon's simple recipe calls for the links to be cooked with onions, garlic and tangy sauerkraut and then served on a baguette.

TOTAL TIME: 1 hr 15 min
Prep: 10 min
Inactive Prep: --
Cook: 1 hr 5 min
 
YIELD: 8 to 10 servings
LEVEL: Easy

ingredients

  • 1 tablespoon paprika
  • 1 tablespoon caraway seed
  • 4 cups sauerkraut, drained
  • 2 tablespoons chopped fresh dill
  • 1 baguette
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Directions

In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.

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5

Newest Ratings and Reviews

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  • on October 08, 2013

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    We usually grill brats, but Michael's recipe is a great way to keep them warm on the stove over very low heat until they all disappear! Delicious recipe!

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  • on September 29, 2013

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    I made this with chicken brats. Everyone loved it. The sauerkraut flavor in this recipe is amazing.

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  • on November 17, 2012

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    Excellent!!! I bought Bubbles Sauerkraut and house-made brats from a local market. Really good.

    people found this review Helpful.
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