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Ingredients
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Sauerkraut & Toppings
Assembly (optional protein & bread)
Method
Sauerkraut & Toppings
- 1
Prepare the onion
Heat a large skillet over medium heat. Add 2 tablespoons unsalted butter. When the butter is foaming, add the thinly sliced yellow onion and a pinch of salt. Cook, stirring occasionally, until the onion softens and begins to caramelize, about 8–10 minutes.
- 2
- 3
Deglaze and season
Add 2 tablespoons apple cider (or water) to deglaze the pan, scraping any browned bits from the bottom. Stir in 1 teaspoon caraway seeds (if using), 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper. Reduce heat to low and simmer for 5–7 minutes, until the sauerkraut is fragrant and some liquid has evaporated but it remains moist.
- 4
Assembly (optional protein & bread)
- 5
Cook the sausages
If using raw sausages (bratwurst), heat 1 tablespoon neutral oil in a second skillet over medium heat. Add the sausages and cook, turning occasionally, until browned and cooked through, about 12–14 minutes depending on size. If using pre-cooked hot dogs or sausages, warm them in the skillet for 4–6 minutes until heated and slightly browned.
- 6
- 7