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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 6 sandwiches
1 tablespoon butter, preferably unsalted
6 fresh, not smoked, brats (about 1-1/2 pounds)
2 medium onions, halved and cut into 1/2-inch slices
1 medium tart apple, such as Granny Smith, cored and cut into small chunks
1 pound sauerkraut, drained
1 bottle (12-ounces) dark beer
Pepper to taste
1 teaspoon caraway seed
1/2 teaspoon dried thyme leaves
6 large hot dog buns or small sub rolls, split
Coarse-grain mustard (optional)
Heat a large sauté pan or skillet over medium-high heat. Add the butter, then the brats. Brown on all sides; remove and set aside. Reduce heat to medium. Add the onions and sauté until lightly browned, about 10 minutes, stirring often. Add the apples and toss until lightly golden. Add the sauerkraut, brats and beer. Stir in the caraway, thyme and pepper. Cover and simmer over medium-low heat until the brats are cooked through and the sauerkraut is tender, about 30 minutes, adding a little water if needed for moisture. To serve, spread mustard in each roll. Add a brat and top with some sauerkraut.
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Brat and Sauerkraut Sandwiches
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 6 sandwiches
1 tablespoon butter, preferably unsalted
6 fresh, not smoked, brats (about 1-1/2 pounds)
2 medium onions, halved and cut into 1/2-inch slices
1 medium tart apple, such as Granny Smith, cored and cut into small chunks
1 pound sauerkraut, drained
1 bottle (12-ounces) dark beer
Pepper to taste
1 teaspoon caraway seed
1/2 teaspoon dried thyme leaves
6 large hot dog buns or small sub rolls, split
Coarse-grain mustard (optional)
Heat a large sauté pan or skillet over medium-high heat. Add the butter, then the brats. Brown on all sides; remove and set aside. Reduce heat to medium. Add the onions and sauté until lightly browned, about 10 minutes, stirring often. Add the apples and toss until lightly golden. Add the sauerkraut, brats and beer. Stir in the caraway, thyme and pepper. Cover and simmer over medium-low heat until the brats are cooked through and the sauerkraut is tender, about 30 minutes, adding a little water if needed for moisture. To serve, spread mustard in each roll. Add a brat and top with some sauerkraut.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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