Baked Brats in Caramelized Sauerkraut
User Reviews
5
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Prep Time
15 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Calories
310 kcal
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Course
Dinner
Baked Brats in Caramelized Sauerkraut
Description
The recipe starts by browning raw bratwurst sausages in olive oil to develop color and flavor, then setting them aside. In the same pan, chopped onion and peeled green apple are sautéed and combined with brown sugar and spices—caraway and mustard seeds—to create a sweet and aromatic base. Sauerkraut and apple cider are added next, with the mixture brought to a boil to pick up any browned bits from the pan, enhancing taste.
The browned sausages are nestled into the sauerkraut mixture and the entire dish is baked uncovered in the oven to allow the brats to cook through and the sauerkraut to caramelize gently. This produces juicy bratwurst infused with the flavors of sweet apples and tangy fermented cabbage, accented by subtle spice undertones from the seeds and brown sugar.
This dish can serve as a main course and pairs well with hearty sides or rustic bread. Doubling or tripling the recipe can accommodate larger gatherings, maintaining balanced flavors and textures.
Ingredients
- 4 bratwurst sausages raw
- olive oil
- 1/2 yellow onion chopped
- 1/2 green apple peeled and chopped
- 2 Tbsp brown sugar
- 1/2 tsp caraway seeds
- 1/2 tsp mustard seeds
- 3 cups sauerkraut lightly drained
- 1 cup apple cider
Instructions
- Preheat oven to 350F
- Brush the brats lightly with olive oil.
- Brown them in a hot pan for a few minutes on each side, until they take on some nice color. Note: I do this right in the same pan I'm going to bake in, so make sure it can accommodate everything, and is oven safe. A 9 or 10 inch cast iron skillet or grill pan works perfectly, I use this one.
- Remove the brats to a plate and set aside. Add the onions and apples to the same pan and saute over medium heat for a couple of minutes. Stir in the brown sugar.
- Add the spices and continue to cook, stirring often, for 2 more minutes.
- Add the sauerkraut and cider to the pan and mix well. Make sure to get all the browned bits from the bottom of the pan, that's great flavor!
- Bring the pan up to a boil, then add the brats to the pan and nestle them deep down into the kraut so they will braise in the oven.
- Bake, uncovered, for about 40-45 minutes, just until the brats are cooked through (internal temperature should be 160F) and the sauerkraut is nice and caramelized. Note: Give the sauerkrat a stir once or twice during cooking to redistribute the juices.
- Serve immediately, with plenty of grainy Dijon mustard.
Notes
- Choose mild sauerkraut to maintain balanced flavors in the dish.
- Use an oven-safe pan, such as a cast iron skillet, suitable for both stovetop and baking.
- Consider doubling or tripling the recipe for feeding more people, as the flavors hold well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 24g | 8% |
| Protein | 10g | 20% |
| Fat | 20g | 31% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 1267mg | 53% |
| Potassium | 529mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 16g | 32% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 18mg | 20% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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