Brats and Kraut, but better.

We are hardcore lovers of Bratwurst and Sauerkraut in this house. It tends to find its way into our dinner menu at least once a month, and while I do like the old standard of just a little good mustard, every once in a while a change of pace is nice, and we love any excuse to include bacon on the plate.

Bratwurst with Bacon & Apple Sauerkraut


Ingredients:

3 slices apple-wood smoked bacon

1 granny smith apple, peeled, cored, and grated

1/2 yellow onion, diced

1 clove garlic, minced

1/2 tsp caraway seeds, ground

1 1/2 cup apple cider or juice

1/8 cup white wine vinegar

About 12 oz. jarred sauerkraut (not canned), drained

Directions:

Cook bacon over medium heat. Remove from pan and remove all but 1 tbsp of excess fat. Chop bacon and set aside. Reduce heat to low and add onion, garlic, apple, and caraway seeds to pan. Partially cover and cook for about 10 minutes or until onion is tender.

Stir in the apple cider/juice and vinegar. Increase heat to high and bring to a boil. Cook for 5-10 minutes or until a syrup consistency is reached.

Reduce heat to low and stir in sauerkraut and bacon. Cover and cook 10 minutes, or until sauerkraut is heated through and tender. Season to taste with salt and pepper (I used a bit of apple-wood smoked salt).

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4 responses to “Brats and Kraut, but better.

  • Patty

    Hi Stephani, found you via the Atlanta Paleo Meetup, and was looking through your recipes. Nice!! I especially love this one, and since I have some homemade sauerkraut on hand, I think I am going to go to the store and pick up some brats for dinner tonight!

    • supersellen

      Hi Patty! I hope you try the kraut recipe, it is really tasty. We picked up some brats from Pinestreet Market in Decatur recently and they were really fantastic if you ever get a chance to try them.

  • Briita

    i was under the impresion that most bacon and brats are sweetened, where do you find unsweetened ones? or do you just avoid white sugar? thanks

    • supersellen

      We purchase our brats from a local charcuterie that uses little to no sweeteners in their products and uses all locally sourced pork. I would do some checking around in your area for some hidden gems.

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