Bratwurst Stewed with Sauerkraut

Name: Bratwurst Stewed with Sauerkraut
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT1H5M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 8 to 10 servings
Cuisine: european
Ingredients: 2 tablespoons oil; 2 pounds fresh bratwurst links; 2 onions, chopped; 2 garlic cloves, minced; 3 cups chicken stock; 1 tablespoon paprika; 1 tablespoon caraway seed; 4 cups sauerkraut, drained; 2 tablespoons chopped fresh dill; 1 baguette

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Wisconsin may be the cheese state, but bratwurst (ground meat sausages that are grilled, or in this case, pan-fried) are the state's culinary claim to fame. Due largely to residents' German ancestry, brats are a common site at butcher shops, restaurants and even baseball stadiums. (Madison, Wisconsin is home to an annual "Brat Fest") Michael Symon's simple recipe calls for the links to be cooked with onions, garlic and tangy sauerkraut and then served on a baguette.

Level: Easy
Total: 1 hr 15 min

Prep: 10 min
Cook: 1 hr 5 min

Yield: 8 to 10 servings

Level: Easy
Total: 1 hr 15 min

Prep: 10 min
Cook: 1 hr 5 min

Yield: 8 to 10 servings

Ingredients

2 tablespoons oil

2 pounds fresh bratwurst links

2 onions, chopped

2 garlic cloves, minced

3 cups chicken stock

1 tablespoon paprika

1 tablespoon caraway seed

4 cups sauerkraut, drained

2 tablespoons chopped fresh dill

1 baguette

Directions

In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.