| Prep: 15 mins | Cook: 45 mins – 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 788 | 61g | 24g | 25g |
| sugars | fibre | protein | salt |
| 5g | 9g | 29g | 2.4g |
Why I Love German Bauernbratwurst with Sauerkraut
Yesterday, I found myself tranquil in the kitchen, humming a tune from my Montana days, and having on my mind a delectable German recipe, Bauernbratwurst with Sauerkraut. I find there’s something about its simplicity and classic roots that just connects with me. Indeed, having spent my formative years immersed in the fusion between rugged rancher’s fare and indigenous American culinary traditions, I have an innate appreciation for honest, unpretentious food. And this recipe speaks to just that.
The Connection
Now, you might wonder, what draws a guy who’s most comfortable grilling bison burgers and baking huckleberry pies to a traditional German dish like Bauernbratwurst with Sauerkraut? Well, there’s a charm in embracing the diversity of global cuisines, and there’s no denying that the umami-rich Bauernbratwurst and tangy sauerkraut create a combination that’s hard to resist.
Part of my inspiration comes from luminary chef Ferran Adrià. His innovative approach to traditional recipes, amalgamating them with global flavors, truly sparks my culinary creativity. As you’ve probably gathered by now, my love for adventurous flavors doesn’t confine itself to any borders, be it state or country, and that’s largely thanks to Chef Ferran’s teachings.
A Beautiful Coincidence
It was a delightful coincidence when I discovered that the caraway seeds, a pivotal flavor in my beloved Bauernbratwurst with Sauerkraut, are also commonly used in Native American cuisine. There’s something very nostalgic about caraway’s delicate aroma that takes me back to winters in Montana. Indeed, incorporating it into this recipe was like adding a dash of home into this delicious German inspiration.
Interestingly, while the Bauernbratwurst and Sauerkraut stand out for their individual flavors, I also found their profiles echoing in two of my other cherished dishes; the smoky and savory Bison Burger and the tangy Venison Steaks. This just goes to show how often different culinary worlds intersect, enriching the food we prepare and enjoy.
Whether served on its own, with a side of rustic bread or teamed up with Pommes Frites (French fries), this dish never fails to satisfy. So, if you’ve never ventured into German cuisine before, let this classic dish be your introduction. I guarantee it won’t disappoint.
What You’ll Need
- 12 German Bauernbratwurst sausages
- 2 tablespoons vegetable oil
- 1 large onion, sliced
- 1 teaspoon caraway seeds
- 1/2 teaspoon sugar
- 2 cloves garlic, minced
- 1 cup dry white wine
- 2 pounds fresh sauerkraut, rinsed and drained
- 1 cup chicken broth
- 6 rolls or buns, to serve
- German mustard, for serving
- 2 bay leaves
- 4 juniper berries, optional
- Salt and pepper to taste
Method
Step One
Heat the oil in a large pan over medium heat. Add in the bauernbratwurst sausages and cook until they are browned on all sides. This should take around 10 minutes. Once done, remove the sausages from the pan and set them aside.
Step Two
In the same pan, add the sliced onion, minced garlic, caraway seeds, sugar, salt, pepper, bay leaves and juniper berries. Sauté until the onions are soft and translucent, which should take around 5 minutes.
Step Three
Pour in the dry white wine into the pan, and stir it in. Let it simmer for a couple of minutes or until the wine has reduced slightly, scraping the bottom of the pan as you stir to pick up any flavor bits.
Step Four
Add the sauerkraut to the pan, and pour in the chicken broth. Stir everything together and bring the mixture to a simmer. Allow it to simmer for about 15 minutes, stirring occasionally.
Step Five
Return the sausages to the pan, pushing them down into the sauerkraut. Let everything cook together for around 10 minutes, or until the sausages are fully cooked through.
Step Six
Serve the sausages and sauerkraut on rolls or buns, with the German mustard on the side for those who wish to add it. Enjoy your Bauernbratwurst with Sauerkraut hot.
