German Sauerkraut Bratwurst Bacon Onion Potatoes Recipes

GERMAN SAUERKRAUT & BRATWURST & BACON ONION POTATOES

Steps:

• 1. Melt 3 T. butter in large skillet. Over medium heat, brown the apples and onions in the melted butter, until they are nicely caramelized and tender, stirring constantly.
• 2. Put WELL-RINSED AND DRAINED sauerkraut in the pan with the apples and onions. Sprinkle the brown sugar over all, and toss well in the browned butter that's in the pan.Turn to LOW, add the beer, black pepper and [optional] caraway seed. Cover. Cook the sauerkraut/apple/onion/brown sugar/beer mixture over very low heat, stirring occasionally, until it's caramelized and a nice, golden brown color. I have actually let mine cook for as much as a couple of hours, on VERY LOW heat. Stir occasionally, to bring the browned stuff up from the bottom and give the rest of it a chance to brown. Don't let it burn, but a very slight scorch is a good thing. When it's browned to your satisfaction, slide it off the heat,and let it sit.
• 3. ABout 1/2 hour before you want to eat, prepare the bratwurst: In a large skillet, place the bratwurst, water, and 2 T. of butter. Bring to a boil, then turn heat down to med., and cook 10 - 12 minutes, turning occasionally, until water evaporates and bratwurst begin to brown. The water will cook the brats through, and then all boil out, but the butter will cling to the brat skins, and brown them nicely. Turn, as needed, to keep them from burning on one side.
• 4. While brats are simmering/browning, do the Bacon Onion Potatoes: preheat a large saute' pan on medium, 2 - 3 minutes. Cook the bacon until crispy, and chop it into small pieces. Pour off most of bacon grease, but do not wipe out pan. Place bacon pieces, onions and vinaigrette in pan and cook 5 - 6 minutes, stirring frequently, until onions are caramelized. Add remaining ingredients, cover and simmer on LOW until potatoes are cooked through, approx. 25 minutes. Keep covered so the won't cook dry. You can add a splash of beer, if necessary, and if desired, to keep potatoes moist and to "steam" cook them. Stir occasionally, gently, to keep from breaking potatoes apart.
• 5. IF YOU DESIRE: after the brats are nicely browned, you can put them IN with the kraut, and smother them together for awhile, to let flavors blend, OR serve separately.
• 6. Serve with dark brown bread and butter, some applesauce, and dark brown mustard. A real authentic German meal, as prepared in the Hessen style. The photos are mine, just as I made it two nights ago. It was fabulous!

BRATWURST WITH SAUERKRAUT AND POTATOES

Steps:

• Simmer the sauerkraut for 10 minutes in boiling salted water. Drain.
• Meanwhile, in a large skillet, soften the onions in the butter, browning lightly. Add the sauerkraut, wine, stock, sugar, vinegar, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 30 minutes.
• Meanwhile, simmer the bratwurst in water to cover for 20 minutes.
• Add the potatoes to the sauerkraut in the skillet and cook, covered, for 15 to 20 minutes or until tender.
• While the potatoes are cooking, drain the bratwurst and brown lightly on all sides under a hot broiler.
• To serve, put the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top.

UN-LAYERED BRATWURST & SAUERKRAUT BACON-BAKE

Steps:

• Begin by greasing the bottom of a cake pan.
• Slice the bratwurst into thin coins, and layer the coins on the bottom of the pan.
• Next, slice the onion in to thin slices, and scatter on top.
• Slice the apple into very thin slices, and layer upon the onion. Sprinkle salt and sugar on this lightly.
• Cover the ingredients with the sauerkraut as evenly as possible. Grind pepper over all.
• Lay the strips of bacon down, blanketing the entirety. Grind over more pepper, and lightly sprinkle with sugar.
• Preheat the oven to 400 degrees.
• Bake for about 50 minutes; the bacon should be ultra-crispy. Break up bacon with knife and jumble entire mixture thoroughly.
• Return to oven for a 30 minutes, top of mixture should brown interestingly.
• Remove from oven, and jumble one last time before serving.
• Serve with a slotted serving spoon to drain excess juices.
• Garnish with chopped walnuts. Serve with grainy mustard.
• Questions? Comments? E-Mail Jesse @ [email protected].