A little while ago I explained how to pickle cabbage and create sauerkraut. If anyone followed those steps they now have a lot of raw product and may not know what to do next.
After quite a bit of trial and error, I have devised the perfect brats and kraut recipe. It retains some of the crisp saltiness of the sauerkraut without being overpowering and does not turn to mush like so many other recipes. Enjoy.
Brats and Kraut
- 3 ½-4 cups fresh raw sauerkraut
- 1 onion diced fine
- 2-3 slices good bacon diced fine
- 2 ribs celery diced fine
- 1 ½ tablespoons whole caraway seeds
- 1 cup white wine
- 2 ½ cups chicken stock
- 3 tbsp chopped parsley
- 4 quality bratwurst or other sausage
Drain packing brine from sauerkraut. Soak in cold water for 10 minutes then drain and squeeze all excess water from cabbage. Cabbage should taste crisp and have a hint of salty brine. If too salty, soak another five minutes, drain and squeeze again. In a large sauté pan or stock pot render fat from bacon and brown bits on medium heat. Add onion to pan and sauté using juices to deglaze the bits of meat. When onion is translucent and beginning to brown add celery and caraway seeds. Once celery softens add squeezed sauerkraut and mix with contents of pan. Season with some parsley and black pepper. Add wine and deglaze any thing stuck to pan again. Add chicken stock. Place sausage in pan and bring to a slow boil. Turn heat to medium low and cover pan three-quarters of the way. Braise sausage turning occasionally until done and most liquid has evaporated, about 45 minutes. Season with remaining parsley and black pepper. Serve brat on top of toasted bread covered in kraut.