German Recipe

Prep

Thinly slice the onion and apple. Drain sauerkraut in a fine mesh sieve and press gently to remove excess liquid; reserve liquid to adjust cooking if needed.

Heat 1 tablespoon vegetable oil and 1 tablespoon butter in a large deep skillet or Dutch oven over medium heat until butter foams.

Add the bratwurst and brown on all sides, about 3–4 minutes per side. You do not need to cook through. Remove browned sausages to a plate and set aside.

Add the sliced onion to the same pan and sauté 4–5 minutes until translucent and beginning to caramelize, scraping up browned bits. Add apple slices and cook 2 minutes until slightly softened.

Stir in the drained sauerkraut, caraway seeds (if using), bay leaf, salt and pepper. Pour in the chicken stock and apple cider. Stir to combine and bring to a gentle simmer.

Return the browned bratwurst to nestle into the sauerkraut mixture. Reduce heat to low, cover, and simmer gently 15–20 minutes until sausages are cooked through (internal temp 160°F/71°C for pork) and flavors meld. If mixture looks dry, add up to 1/4 cup reserved sauerkraut liquid or more stock.

Remove bay leaf. Stir in 2 tablespoons Dijon mustard and adjust seasoning to taste with salt and pepper.

If using leftover mashed or riced russet potatoes, ensure they are cold and fairly dry. If starting from raw, boil whole peeled potatoes until tender, drain, mash or rice and cool slightly; measure 2 cups mashed potato.

In a large bowl, combine the mashed potatoes, 1 teaspoon salt, 1/4 teaspoon ground nutmeg, 1 beaten egg, and 2 cups all-purpose flour. Stir to form a soft dough. Add a bit more flour if dough is too sticky, 1 tablespoon at a time, until you can handle it.

Divide dough into 6 equal portions and shape into smooth round dumplings about the size of small tennis balls. Pat lightly to remove cracks.

Heat 2 tablespoons butter in a large nonstick skillet over medium heat. Add dumplings and brown on all sides, turning carefully with tongs or spatula, about 8–10 minutes total, creating a golden crust while ensuring heat through. If they brown too quickly, lower heat and cover for a couple minutes to cook center through.

Alternatively, to be more traditional, bring a large pot of salted water to a gentle simmer and cook dumplings in batches: simmer 10–12 minutes until they float and are cooked through. Drain well.

Plate two to three bratwursts per person on a bed of sauerkraut. Add two potato dumplings per person alongside the sausages. Spoon some of the braising liquid over the dumplings.

Garnish with chopped fresh parsley and serve with sweet mustard or extra Dijon on the side.

Leftovers: refrigerate within 2 hours. Sauerkraut and sausages can be stored together up to 3–4 days; dumplings last 2–3 days. Reheat gently in a skillet with a splash of stock or in a 325°F/160°C oven until warmed through.