Prep 10 mins
Cook 1 hr 15 mins
Had this at a farm sell. The sauerkraut on top of the brat was just great! This can easily be made for a large crowd and keep in a roaster.
- Saute onions in butter.
- When the onions are caramelized add garlic, saute for 1 minute.
- Add undrained sauerkraut, sugar, celery seed and bay leaf.
- Cover and simmer 1/2 hour.
- Add meat and simmer for 45 minutes.
- Serve on bun and top with sauerkraut.
This was really quite delicious. I currently live in Germany, so I had access to really nice fresh bratwurst and sauerkraut. I did parboil my bratwursts since they were fresh, but if I were using grocery store bratwurst I wouldn't have felt the need - otherwise I followed the recipe to the letter. I thought everything worked out very well and this was a very easy, filling meal to put together. The flavors all blended together so well and the sauerkraut took on a sweet-n-sour taste. I used red onions, which looked gorgeous in the finished dish.
This was so good, I didn't cook my brats ahead of time either. They took on the flavor of the kraut which had mellowed from the sugar and other additions. I made a double batch because I used a bag of kraut instead of a can, when I mentioned leftovers tomorrow night everyone said they would be back. That's how good it was, DH said this is a definite keeper. Try Mini Ravindran's Warm Mustard Sauce with these - awesome!
Brats should always be precooked on the grill, oven or fry pan before adding them to the kraut. You can also buy the precooked ones but they are not as good (in my opinion anyway). Brats and kraut are a summer staple at our house and they are truly great.