An elegant take on traditional brats and sauerkraut with great play of flavors.
- 1 pound sauerkraut (1 can), drained
- 1 onion, sliced thin
- 1 tablespoon butter
- ½ cup dry white wine
- 1 cup chicken stock
- 1 tablespoon brown sugar (or chopped apple)
- 1 tablespoon caraway seeds
- 1 tablespoon white wine vinegar
- Coarse salt and freshly ground pepper to taste
- 4 bratwurst sausages
- 12 small red-skinned potatoes
- 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.
This goes well with horseradish cream sauce and mustard.