ReceptnaptárBratwurst with sauerkraut
Bratwurst is Germany's best-known fried sausage: crisp-skinned and spiced, seasoned differently in almost every region. Served simply with sauerkraut and mustard, it's one of the most beloved German mains.
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Method
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- Rinse and drain the sauerkraut if it is very sour.
- Fry the onion in half the oil, then add the sauerkraut, caraway seeds and bay leaf.
- Pour in the white wine, add the sugar, cover and braise for 20 minutes, stirring occasionally.
- Meanwhile fry the sausages in the remaining oil over medium heat for 12-15 minutes, turning, until golden brown all over and cooked through.
- Serve the fried sausages with the sauerkraut and mustard.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Don't prick the sausages before frying, or the juices will run out.
- Fry over medium heat, as high heat burns the outside while leaving the inside raw.
- Tame the sauerkraut's sharpness with a little sugar and white wine.
- Goes well with fresh bread rolls or roast potatoes.
Frequently asked questions
What can replace bratwurst?
A plain, finely ground spiced pork sausage is a good substitute if the real German type isn't available.
Can it be grilled instead?
Yes, grilling over medium heat works very well too, just turn it often so it cooks evenly.
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