Pan-browned bratwurst served over sauerkraut braised with apple, onion and caraway — an everyday German plate found from beer gardens to home kitchens.
Brown the bratwurst
Fry the bratwurst in oil over medium heat, turning, until browned on all sides and cooked through to 71 degrees Celsius, about 12 minutes.
12 minSet the sausages aside
Lift the sausages out and keep them warm, leaving the fat in the pan.
Soften onion and apple
Fry the onion and apple slices in the same pan until softened, about 5 minutes.
5 minSimmer the sauerkraut
Add the sauerkraut, caraway seeds and wine, and simmer until the liquid mostly reduces and the kraut is heated through, about 8 minutes.
8 minServe
Pile the sauerkraut onto plates, top with the bratwurst, and serve with mustard.
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