Baked Brats with Caramelized Sauerkraut
Description
This German dish is typically made with pork brats, but could also be made from beef brats. The brats are first browned on the stovetop and then baked in caramelized sauerkraut.
Ingredients
4 raw bratwursts
olive oil
1/2 yellow onion, chopped
1/2 green apple, peeled and chopped
2 T. brown sugar
1/2 t. caraway seeds
1/2 t. mustard seeds
3 c. lightly drained sauerkraut
1 c. apple cider
grainy Dijon mustard, for serving
Directions
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Preheat oven to 350 degrees F.
Lightly brush brats with olive oil. Brown brats in a hot oven-proof pan for a few minutes per side, until they start to reach a nice color. Transfer the brats to a platter; set aside.
Add the onions and apples to the pan; saute over medium heat for several minutes. Stir in the brown sugar and the spices; cook, stirring often, for 2 minutes.
Add the sauerkraut and apple cider to the pan; stir well. Be sure to get all the flavorful browned bits from the bottom of the pan.
Bring the pan up to a boil. Nestle the brats in the pan deep down into the sauerkraut so they will braise in the oven while baking.
Bake, uncovered, for about 40-45 minutes, just until the brats are cooked through (internal temperature should be 160 degrees F), stirring once or twice while baking. The sauerkraut should be nice and caramelized.
Serve immediately, with plenty of grainy Dijon mustard.
4 servings.