Prep 15 mins
Cook 1 hr 20 mins
This sounds great, from Bon Appetit, Nov 2007.
Make and share this Bratwurst With Apples, Onion, and Sauerkraut recipe from Food.com.
- 1 teaspoon caraway seed
- 1 teaspoon fennel seed
- 1 tablespoon Wondra Flour
- 1⁄2 teaspoon ground black pepper
- 4 cups sauerkraut, rinsed, drained, squeezed dry (preferably fresh)
- 1 large onion, halved lengthwise, thinly sliced crosswise (about 1 pound)
- 3 large golden delicious apples (peeled, cored, thinly sliced)
- 6 whole smoked bratwursts, pierced all over with skewer (about 1 pound)
- 4 bay leaves
- 1 cup beef broth
- 2 tablespoons dry vermouth
- 2 tablespoons ketchup
- 1 1⁄2 tablespoons butter, melted
- pumpernickel bread or whole grain bread
- Position rack in center of oven; preheat to 400°F.
- Place caraway seeds and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag; shake to blend.
- Spread sauerkraut over bottom of 13x9x2-inch glass or ceramic baking dish. Sprinkle 1/3 of flour mixture over. Arrange onion slices over; sprinkle with half of remaining flour mixture, then lightly with salt. Spread half of apple slices over, then sprinkle with remaining flour mixture. Place bratwurst over apples, then arrange remaining apple slices around bratwurst. Tuck in bay leaves.
- Mix broth, vermouth, and ketchup in measuring cup. Pour broth mixture evenly over. Cover tightly with foil.
- Roast bratwurst 45 minutes. Uncover; brush with melted butter. Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer. Serve with bread.
Simple and tasty! I only made one serving and served with rye bread. Thanks for a yummy meal Marra. Made by an Unruly Under the Influence for ZWT6.
This was a great and simple sauerkraut and brat recipe. I followed the recipe pretty closely, except I used a small onion, as I wanted the sauerkraut to shine. I also skipped the flour, as I had none, but I thought the flavor was very nice. Made for the ZWT6
Really easy to make. I only had two apples on hand, and not having the third one really made a difference in the "mouth feel". I would recommend mixing the ingredients just before serving. And it does really need the dark bread.