Name: EFK Bratwurst with Sauerkraut
Yield: 4–6 servings
Ingredients: 6 bratwurst links, about 1 1/2 lb; 1 tbsp neutral oil; 1 large yellow onion, thinly sliced; 1 crisp apple, peeled and thinly sliced; 24 oz sauerkraut, drained; rinse only if very salty; 1 cup low-sodium chicken broth; 1/2 cup apple cider or unsweetened apple juice; 1 tsp caraway seeds; 1 bay leaf; 1 tsp German or Dijon mustard, plus more for serving; Black pepper, to taste; Chopped parsley, optional

Directions

1. Heat oil in a large skillet or Dutch oven. Brown bratwurst on all sides, 6–8 minutes; transfer to a plate.
2. Add onion and apple and cook 6 minutes until softened. Stir in sauerkraut, broth, cider, caraway, bay leaf, mustard and black pepper.
3. Nestle bratwurst into the kraut. Cover and simmer gently 20–25 minutes, turning the sausages once, until fresh bratwurst reaches 160°F and the flavors are blended.
4. Uncover for the final 5 minutes if the kraut is too wet. Remove bay leaf, finish with parsley and serve with extra mustard.

Equipment

Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; large skillet or Dutch oven; tongs; instant-read thermometer

Food safety & storage

Fresh pork/beef bratwurst must reach 160°F. Refrigerate leftovers within 2 hours and reheat until steaming hot.

EFK Bratwurst with Sauerkraut

Ingredients

Directions

Equipment

Food safety & storage

Keep something good cooking.