German Sauerkraut and Brats
This delicious warm meal is a beer free recipe that you will love! It's sweet and tangy and full of flavor! If you've never tried cooked sauerkraut, trust me that you need to! A German kraut is never served cold, and you definitely want to try it this way!
Ingredients
- 1 jar sauerkraut (fermented not pickled) about 24 oz.
- 12 brats uncooked
- 2 tbsp butter
- 2 large onions
- 2 tbsp honey
- 1/2 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp flour
- 1 1/2 cups beef stock
- 1 tbsp apple cider vinegar
- 1/2 cup heavy cream
Instructions
- Slice onions into strips.
- Heat a large saucepan over medium high heat and add the oil.
- Place the brats into the pan and brown on each side for about 3-4 minutes. You don't need to fully cook them yet as they will simmer with the sauerkraut later.
- Remove the cooked brats and in the same pan add your butter to melt.
- Add your sliced onions to the butter and sauté until translucent.
- Then add the honey and mix well with onions.
- Sprinkle the flour in and mix well.
- Now add in the beef stock and apple cider vinegar.
- Bring to a light simmer and then add in the cream and seasonings.
- Add in the sauerkraut and place brats back into pan. Cover with a lid and simmer on low heat until brats are fully cooked, about 20-25 minutes.
Notes
If you don't have a large pan big enough to fit 12 brats in at a time, you can split this recipe in half and use 2 smaller pans.
Alternatively, after browning the brats in a skillet, you can also bake them in the oven @ 350 degrees for 20-25 minutes.
Servings: 6 servings