Bratwurst Recipe

Simmer then brown the bratwurst

Place a large skillet over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. While the pan warms, arrange the 4 bratwurst in a shallow pan and pour 3 cups of water or beer to just cover their base. Bring the liquid to a gentle simmer on the stove, then add the sausages and simmer for 8–10 minutes (internal temp should reach ~150°F/65°C). Remove the sausages from the liquid and pat dry with paper towels.

Using the same skillet, increase heat to medium-high. Add the simmered bratwurst to the pan and brown on all sides, turning occasionally, about 4–6 minutes total until golden and cooked through (internal temp 160°F/71°C). Transfer to a plate and keep warm.

If serving in buns, lightly toast the buns in the skillet for 1 minute per side until golden.

Prepare the sauerkraut base

Peel and thinly slice 1 medium yellow onion. Heat 1 tablespoon butter in a medium saucepan over medium heat until foaming. Add the sliced onion and sauté 3–4 minutes until softened and translucent.

Add 3 cups drained sauerkraut, 1/2 cup grated apple (or 1/2 cup apple juice), 1 teaspoon caraway seeds, 1 teaspoon brown sugar, 1/4 teaspoon black pepper, and 1/4 teaspoon salt to the pan. Stir to combine.

Reduce heat to low, cover, and simmer gently for 10–12 minutes to meld flavors, stirring occasionally. Taste and adjust seasoning (add a pinch more sugar or a splash of apple juice if too tart). Keep warm until ready to serve.

In a small bowl, combine 1/4 cup Dijon mustard and 2 teaspoons whole-grain mustard. Stir until smooth. Taste and adjust (add a little water to loosen if too thick).

To serve: place each browned bratwurst in a bun or on a plate, spoon warm sauerkraut alongside or over the brat, and finish with a drizzle or dollop of prepared mustard. Sprinkle chopped fresh parsley if using.