Bratwurst with Sauerkraut

Ingredients

• 4 fresh bratwurst sausages (about 1 lb)
• 2 tbsp unsalted butter
• 1 large yellow onion, thinly sliced
• 2 lbs sauerkraut, drained and rinsed
• 1 cup German lager beer
• 1 cup chicken broth
• 2 tsp caraway seeds
• 1 tsp brown sugar
• 2 cloves garlic, minced
• 1 bay leaf
• 1/2 tsp freshly ground black pepper
• 2 tbsp vegetable oil
• Whole grain mustard, for serving

Instructions

1. Drain the sauerkraut in a colander and rinse under cold water to remove excess brine. Squeeze out excess moisture and set aside.
2. Heat butter in a large Dutch oven or deep skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and golden brown, about 10-12 minutes.
3. Add the garlic and caraway seeds to the onions and cook for 1 minute until fragrant. Stir in the sauerkraut, beer, chicken broth, brown sugar, bay leaf, and black pepper. Bring to a simmer.
4. While the sauerkraut simmers, heat vegetable oil in a separate skillet over medium-high heat. Add the bratwurst and sear on all sides until golden brown, about 6-8 minutes total. The sausages do not need to be cooked through at this point.
5. Nestle the browned bratwurst into the simmering sauerkraut mixture, ensuring they are partially submerged. Cover and reduce heat to medium-low.
6. Cook covered for 15-20 minutes, turning the bratwurst once halfway through, until the sausages reach an internal temperature of 160°F and the sauerkraut is tender and flavorful.
7. Remove the bay leaf and serve the bratwurst on a bed of sauerkraut with whole grain mustard on the side.