Bratwurst and Sauerkraut is the ultimate autumn comfort food recipe. The brats are browned in a pan then stewed with sauerkraut, and apple juice. Apple slices are popped in at the end for a touch of sweetness. This traditional German recipe is a personal family favorite.
- 1 tablespoon butter (use ghee for Whole30)
- 8 bratwurst sausages
- 1 lb. potatoes, diced (can sub sweet potatoes)
- 3/4 teaspoon each: salt and pepper
- 2 cups + 2 tablespoons North Coast Organic Apple Juice, divided
- 1 large onion, sliced
- 3 cups sauerkraut, drained
- 1 red baking apple, sliced
- Melt the butter in a large, non-stick frying pan over medium-high heat. Add the bratwurst and cook until brown on both sides, about 10 minutes.
- While the bratwurst are browning, place the diced potatoes or sweet potatoes in a medium-sized pot and cover with water. Bring to a boil over high heat then reduce the heat and simmer until the potatoes are tender, about 10 minutes. Drain then add the salt, pepper, and 2 tablespoons of the North Coast Organic Apple Juice and gently mash. You want to keep some chunks.
- When the bratwurst is brown on both sides, remove it from the pan then add the onion. Cook until the onion begins to brown then add the sauerkraut and mix well. Add the bratwurst to the pan then pour the remaining 2 cups of North Coast Organic Apple Juice over the top. Cover the pan and cook for 20 minutes. Remove the cover and cook for another 10 minutes, or until the pan is mostly dry.
- Nestle the apple slices around the bratwurst and cook for 5 minutes more.
- Serve the bratwurst and sauerkraut over the potatoes.
The best apples for this recipe are gala, ambrosia, or fuji.
A scoop of sour cream on the side makes this extra awesome.