Tonight I added cubed gold potatoes with the apples/onion/kraut to make it a full meal, and swapped apple cider vinegar for the vermouth. Remove the cover and cook for another 10 minutes, or until the pan is mostly dry. Mix broth, vermouth, and ketchup in measuring cup. Until recently, you had to live on the west coast or in the midwest if you wanted to get your hands on a jar or North Coast Organic Apple Juice. :)). taste buds. mixing a lot of it with the spaetzle Cover tightly with foil. casserole. only used about 3/4 of the 32 oz. Would make again for wild game or red meat brats (it was very rich), but prefer this apple-onion combo for lighter/mild sausages - All Rights Reserved. Melt the butter in a large, non-stick frying pan over medium-high heat. I’m not normally a big fan of sauerkraut but I think I might still have to try this… I bet the sweetness of the apples would help to temper the sourness of the sauerkraut, which might make it just perfect for me . Made this for a work pot luck and it was GONE. Melt the butter in a large, non-stick frying pan over medium-high heat. Delish! The wine added some sophistication. I had no caraway - tried a little cumin. Add the beer mixture to the pan. Brats are brats, but we all LOVED the sauerkraut mix under the brats! Wondra flour, which dissolves quickly to prevent lumps from forming, is what helps thicken the juices in this fall classic. I recommend turning the sausages halfway through the 25-minute uncovered cooking time to ensure crispy skins on all sides. Crush seeds with mallet. omitting the ketchup Serve with bread. This is my fav….and my sauerkraut is almost ready to use……I lv your addition of the sour cream, Perfect. Your favorite fresh sausages, browned and juicy. I skipped the flour, but everything else per recipe. result. It’s so good! My favorite is my mom’s homemade sauerkraut. My husband, who is not a sauerkraut fan (at all), loved it and wants it again. The pops of sweet and sour from the apple/kraut/onion mixture is well-balanced. A lot of people prefer the canned stuff with vinegar but I prefer fermented sauerkraut like Bubbie’s (no vinegar or preservatives). epicurious), sweet and sour Gluten-free + paleo + Whole30 long before any of us had heard about those in words. In putting together this dish, I The brats are browned in a pan then stewed with sauerkraut, and apple juice. Excellent winter ★☆ Cannot fathom why you people monkey about and then review the recipe. They're like red meat rather than pork. Add the bratwurst and cook … potatoes, diced (can sub sweet potatoes) 3/4 teaspoon each: salt and pepper 2 cups + 2 tablespoons … Tuck in bay leaves. Made this EXACTLY as written, except only used 2 apples because I only had 2 apples, and added a braut because the package had 5; I used regular flour, don't know what the deal is with Wondra, don't care. I served it with no grains. cucumbers, and rye bread. and that was yummy. jar of sauerkraut, and it was plenty Everyone loved this. I also cheated and used regular flour, but it was still completely fabulous. I made a few changes to appeal to our tastes but it is a very solid recipe. and used a I lived in Germany and Austria and this reminds me of authentic German food, especially with the caraway and fennel. Used fresh german bratwurst, and ApfelKorn liquer in place of vermouth (because I had no vermouth). Brats are the best, aren’t they?!! brats, but browned with a sour cream horseradish We really enjoyed this dish; the flavors are very good. Pour broth mixture evenly over. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. I used organic chicken broth and a bit of Apple cider for liquid . Scatter the onions, apples and sauerkraut over the bratwurst. The recipe does make Drain then add the salt, pepper, and 2 tablespoons of the North Coast Organic Apple Juice and gently mash. Instead of flour, I cooled the sauerkraut mixture alone for 1/2 an hour, 45 minutes before adding bratwurst. In fact, somehow I ended up without enough brats for everyone so I just had a sandwich of the kraut mix... soooo good. 1/2 teaspoon ground black pepper This is easy enough for a weeknight, and very, very tasty exactly as written. Add flour and pepper to bag; shake to blend. ★☆ similar would also Roast uncovered until edges of apples and sausages begin to brown, about 25 minutes longer. I have been making it every fall since it was first published! Since we normally do something simple for Christmas Eve, I'm making this tomorrow. Sidebar → Have you noticed how short the days are getting? Grill over Direct Medium heat for about 20 minutes, turning the bratwurst … ©2020 The Endless Meal®. #bestofbothworlds. tasty and easy. I pulverized the seeds and it really zinged. 1 teaspoon fennel seeds There's big-time happiness when we sit down to this easy dinner recipe. And if you're going to use apple juice (which you should) then you want to use the best apple juice around. I can’t tell you how many brats I’ve eaten, and having been raised by Poles, I’ve been eating sauerkraut since I grew teeth.