Bratwurst with Sauerkraut (Bratwurst mit Sauerkraut) — German Sausages on Wine-Braised Cabbage

• 8fresh pork bratwurst sausages (about 720 g total)
• 1 tbspneutral oil
• 120 gsmoked bacon (cut into 6 mm dice)
• 1yellow onion (thinly sliced)
• 800 gsauerkraut (drained, not rinsed unless very sharp)
• 250 mldry Riesling or dry German white wine
• 250 mllow-sodium chicken stock
• 1tart apple (peeled, cored, and grated)
• 8juniper berries (lightly crushed)
• 1 tspcaraway seeds
• 2 leafbay leaves
• 1 tspgranulated sugar
• 0.5 tspfreshly ground black pepper
• 20 gunsalted butter
• 4 tbspGerman mustard (medium-hot or whole-grain)

Instructions

1. 1

   Drain the sauerkraut well and squeeze it lightly with clean hands so it is moist but not dripping. If it tastes aggressively sour, rinse it under cold running water for 10 seconds only, then squeeze it again so the final dish keeps its proper tang.

2. 2

   Set a heavy Dutch oven or deep skillet over medium heat and add the diced bacon. Cook for 6 to 8 minutes, stirring often, until the fat renders and the bacon edges begin to brown but do not become hard.

3. 3

   Add the sliced onion to the bacon fat and cook for 8 minutes, stirring occasionally, until the onion is soft and lightly golden. Keep the heat at medium rather than high, because browned but not scorched onion gives the sauerkraut a rounded sweetness.

4. 4

   Stir in the drained sauerkraut, white wine, chicken stock, grated apple, crushed juniper berries, caraway seeds, bay leaves, sugar, and black pepper. Bring the liquid to a gentle simmer, cover the pot, reduce the heat to low, and cook for 40 minutes, stirring once halfway through.

5. 5

   While the sauerkraut braises, heat the neutral oil in a large frying pan over medium heat. Add the bratwurst and brown them for 8 to 10 minutes, turning every 2 minutes, until the skins are evenly golden but the sausages are not fully cooked through.

6. 6

   Nestle the browned bratwurst into the sauerkraut, cover the pot again, and simmer gently for 15 to 18 minutes. The sausages are ready when their centers reach 71°C and the sauerkraut is tender, juicy, and aromatic.

7. 7

   Remove and discard the bay leaves, then stir the butter into the sauerkraut until it melts and lightly glosses the cabbage. Let the pot stand off the heat for 5 minutes so the sausage juices settle into the kraut.

8. 8

   Serve 2 bratwurst per person on a generous bed of sauerkraut. Spoon a little of the braising liquid over the top and serve with 1 tablespoon of German mustard per portion.