Bratwurst With Sauerkraut and Potatoes

As a first timer, I did the shorter version of putting the potatoes in with the sauerkraut and liquids, but otherwise followed the rest as written. Very flavorful meal that was a big hit to all.

I've probably made this recipe 20 times. The times in the description are unnecessarily long. I don't simmer the sauerkraut, I just drain it very well, making sure to get almost all of the liquid out. Sautee with onions for a couple of minutes. Then add all liquids and potatoes at the same time. Cuts the cook time in half at least, and is indistinguishable from the published method.

We love this dish and make it often! Only thing we do differently is keep the brats separate and grill them to get a nice crust. Highly recommend the side of horseradish cream, it really brings it up a notch!

This seems unduly complicated for a simple recipe. Why not just drop the bratwurst into the simmering sauerkraut? It might be a little more greasy, but more flavorful.

Quite yummy! I did take some shortcuts. I used Boar's Head chicken bratwurst (precooked) and browned them in a skillet first. Simmered the kraut with other ingredients for a few minutes and then just put in the potatoes and bratwurst and simmered it all together until the potatoes were done. I did cut the vinegar to a tsp. Had some horseradish mustard which was essential eating with it. I'd make it again.

Substituted chicken breast, which I made into cutlets, pre-fried then added to receipt exchange for the Bratwurst. An amazingly delicious dish that we agreed would make again.

I made this exactly as written but with homemade sauerkraut which I did not boil first. I boiled the brats in beer (1/2 Miller Lite & 1/2 Kona Brewing Company Kua Bay IPA...I wasn't sure what kind of beer you were supposed to use, so I compromised. And I saved the beer boil juice to make a cheese sauce for Super Bowl next weekend per JohnnyM's suggestion.) This entire dish was delicious... and an elegant take on traditional brats and sauerkraut. We enjoyed it with some fresh baked naan.

I wondered too about cooking the sauerkraut. I get the kraut prepared and sold by our local market and it has caraway in it. Still, I did summer it for 10 min as called for and didn’t really add much salt to water. Isn’t sauerkraut fairly salty anyway? We always simmer our brats in beer first. Used Yukon potatoes and quartered them. Will post back results.

Made in an Instapot. Saluted the onions and brats first. Added the liquids (already boiling) to the sauté mixture with the potatoes. Added one shot of Gilka Kümmel Liqueur. Kept the sauerkraut on the side until it was all done. Put the pot on slow cook for three hours. The aroma filled our apartment all afternoon. Served with horseradish cream sauce made with coconut cream yogurt.

So glad our local green market includes a purveyor of organic bratwurst!

Why cook the sauerkraut? I am fermenting my own for the probiotics, so I only want to heat it with the brats after cooking the onion. I plan on adding a diced apple for sweetness. My kraut is plenty sour, too, so I don't think I will need vinegar. I am looking forward to preparing this dish for dinner and will report back...

Made if for a potluck; sliced up the sausage for easier consumption. It was very popular and gluten-free diners appreciated it. Definitely did not cook the sauerkraut as in step 1. It's already cooked. Browning the brats is necessary, as they are very pale. Just in case someone out there doesn't know that. Served with Inglehoffer Stone Ground Mustard.

Question: why boil the sauerkraut? Won't it remove the flavor?

I recommend boiling brauts in beer.

Use left over beer/brauts liquid to make a cheese sauce with 8oz cream cheese and cheddar along with ground mustard, cumin and cayenne to taste (be liberal its takes a bit to power through the cheese)

This sauce goes a long way on game day.

Great dinner! Four bratwurst and 10 red potatoes were enough for the amount of sauerkraut. For the "horseradish cream," I mixed Greek yogurt, prepared horseradish, lemon juice, and minced chives. A good side dish is wedges of roasted beets with butter, caraway seeds and minced dill.

It was game day, so I made this in a crock pot (yes, a crock pot!) by first browning the onions in butter (as called for) and then the browning bratwurst before adding both to the pot with the other ingredients except for potatoes, which I later boiled and mashed. Then I sat back to watch the Jets beat Miami.

Slow cooking mellowed the kraut, peaked the flavor of the wursts and made a delicious jus for mashed potatoes. Great play of flavors from this recipe’s ingredients.