Wisconsin may be the cheese state, but bratwurst (ground meat sausages that are grilled, or in this case, pan-fried) are the state’s culinary claim to fame. Due largely to residents’ German ancestry, brats are a common site at butcher shops, restaurants and even baseball stadiums. (Madison, Wisconsin is home to an annual “Brat Fest”) Michael Symon’s simple recipe calls for the links to be cooked with onions, garlic and tangy sauerkraut and then served on a baguette.
| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 10 min |
| Cook: | 1 hr 5 min |
| Yield: | 8 to 10 servings |
Ingredients
- 2 tablespoons oil
- 2 pounds fresh bratwurst links
- 2 onions, chopped
- 2 garlic cloves, minced
- 3 cups chicken stock
- 1 tablespoon paprika
- 1 tablespoon caraway seed
- 4 cups sauerkraut, drained
- 2 tablespoons chopped fresh dill
- 1 baguette
Instructions
- In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 460 |
| Total Fat | 31 g |
| Saturated Fat | 10 g |
| Carbohydrates | 26 g |
| Dietary Fiber | 3 g |
| Sugar | 5 g |
| Protein | 19 g |
| Cholesterol | 69 mg |
| Sodium | 1428 mg |
Reviews
This turned out very well! I was skeptical during the cooking because I used dried dill (didn’t have fresh) and the smell was a little strange. I had some regular sauerkraut and some spicy curry style kraut, and used both, which added to the flavor. I also did not add any additional oil to the pan in the initial browning phase. Served with some brown mustard and horseradish on the side and it was fab! And super easy!
Very good and easy!
Enjoyed the dish.
We love this recipe. We add sliced apple to our sauerkraut
Very good recipe! I’ve nestled brats in kraut before, but the addition of the onions and chicken broth really made a huge flavor difference. I cooked it on low-med heat to allow the broth to evaporate until the kraut was “dry” enough to put on the sandwiches. SO good! Thank you!
Terrific! I use this recipe every time I make brats. The boiling renders a lot of the fat out which makes them fewer points in WW which is great for me. The flavor is amazing with the onion and paprika. I have grilled them after the boiling sometimes when it’s nice outside for grilling. I love the taste of sauerkraut, so I add this after the boiling too as other reviewers have said. You will love this recipe.
This recipe is great! It’s simple and, oh-so-delicious! Never fails to please a crowd. I always come back to make it, too.
Wow! So good. Used my own sauerkraut and dill chopped fresh from the plant.
Loved it.
This is so good! I added some mustard to it as well. It’s game day tomorrow and this what I’m serving up!