CentMenu / Dinner · Lunch
Bratwurst with sauerkraut and potatoes
A German classic with simple boiled potatoes and tangy caraway sauerkraut.
Ingredients
4 servings · US + metric
- 4 bratwursts
- 1.32 lb (600 g) sauerkraut
- 2.65 lb (1.2 kg) potatoes
- 1 onion
- 1¼ tbsp (20 ml) sunflower oil
- 1 tsp (2 g) caraway seeds
- 2 tbsp (30 g) mustard
- ½ tsp (3 g) salt
Let’s cook
Peel and chunk 2.65 lb (1.2 kg) potatoes; boil in water with ½ tsp (3 g) salt over medium heat for 20 minutes, until tender, then drain.
Meanwhile, drain 1.32 lb (600 g) sauerkraut and thinly slice 1 onion; heat 2 tsp (10 ml) sunflower oil in a saucepan over medium heat and sauté the onion for 4 minutes, then add the sauerkraut, 1 tsp (2 g) caraway seeds and a splash of water.
Cover the sauerkraut and simmer over low heat for 15 minutes; heat 2 tsp (10 ml) sunflower oil in a skillet over medium-low heat.
Cook 4 bratwursts for 15–18 minutes, turning until browned and the center reaches 160 °F (71 °C); serve with potatoes, sauerkraut and 2 tbsp (30 g) mustard.