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Nuremberg sausage with sauerkraut

updated

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Ingredients for 1 servings:

  • 1 small onion(s)
  • 1 tbsp clarified butter
  • 200 g sauerkraut, fresh
  • 1 tsp caraway seeds
  • salt and pepper
  • 2 tbsp mustard
  • 150 ml vegetable stock
  • 6 Nuremberg bratwursts
  • 1 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 10 minutes

Peel and finely chop the onion, and sauté in clarified butter until translucent. Add the sauerkraut and its juices and season with caraway seeds, salt, and pepper. Stir in a tablespoon of mustard and mix well. Deglaze with the vegetable stock. Reduce the heat and simmer for 40 minutes. The stock should evaporate by the end. Fry the sausages in a tablespoon of oil and serve with the hot sauerkraut and a tablespoon of mustard.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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