This is a good bunless way to serve bratwurst. At two bratwurst per person, it feeds five. If you use canned sauerkraut with caraway seeds included, you can leave them out of the recipe. If your grocer doesn’t sell juniper berries, look on eBay.
Bratwurst and Sauerkraut
- 2 Tbsp canola oil
- 5 slices bacon, diced
- 2 large onions, sliced in half lengthwise then sliced crosswise to make strings
- 1 12-oz bottle lager
- 1 large sweet apple (Gala or Empire), grated or finely chopped
- 10 juniper berries, bruised
- 2 bay leaves
- 1 Tbsp light brown sugar
- 2 tsp caraway seeds
- salt and pepper to taste
- 32 oz sauerkraut, drained, rinsed, and squeezed
- 10 bratwurst links
- coarse-grained mustard for serving
- Heat a Dutch oven over medium-high about 3.5 minutes.
- Add oil and bacon and cook until bacon is crisp, about 5 minutes.
- Remove bacon with slotted spoon to paper towels.
- Stir in onions; reduce heat to low.
- Partially cover pot and cook about 15 minutes until onions are very tender and lightly browned, stirring occasionally.
- Pour in the beer, stirring up any browned bits.
- Add apple, juniper, bay, brown sugar, caraway, about 1 tsp salt and black pepper.
- Stir in the sauerkraut and turn the heat to medium-high.
- Bring to a boil. Cover, and simmer 45 minutes, until apple is tender, stirring occasionally.
- Stir the bacon into the sauerkraut, cook 5 more minutes.
- About 20 minutes before the sauerkraut mixture is done cooking, prick the bratwurst with a fork.
- Heat a large skillet over medium-high. Add oil to cover the bottom of the pan.
- Cook the bratwurst in the skillet until done.
- Serve the bratwurst on top of the sauerkraut; accompany with mustard