Since it is October, I was feeling my German roots and in the mood for some sauerkraut. I found a recipe for Brats and Sauerkraut in my America's Test Kitchen Family Cookbook.
This was a very easy meal to prepare. To make it even easier, I prepped all the chopping and measuring in the afternoon. We had some after school activities. When we got home, I was able to just combine everything in the pan and put dinner together quickly. I served this with mashed potatoes.
This was one of the dinners on my What's for Dinner menu planning post. Sadly, this is the only main dish recipe I would probably make again. The others were just ok, so they don't get a blog post with the recipe.
Everyone loved the sausage, but to be honest, I am the only sauerkraut lover in the family. So this recipe will probably be a special Oktoberfest recipe for us. I will be happy enjoying sauerkraut just once a year!
Here's the recipe.
1 T unsalted butter
4 bratwurst, poked several times with a fork
1 onion, sliced thin
1 carrot, peeled and grated
Salt
2 lbs sauerkraut, rinsed
1 can chicken broth
1 apple, peeled and grated
1 T brown sugar
Melt butter in 12" skillet. Brown sausages on all sides for about 6 minutes. Then transfer to a plate.
Add the onion, carrot, and 1/4 t salt to the fat left in the skillet. Cook until onion softens, about 5 minutes. Stir in the sauerkraut, broth, apple and brown sugar. Bring to a simmer.
Nestle the bratwurst into the sauerkraut. Cover and simmer on low for about 30 minutes.
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