Bratwurst with Sauerkraut

• Milk50ml
• Potato500g
• Apple1 medium
• Juniper berry5
• Caraway seed0.5 tsp
• Smoked bacon50g
• Onion1 large
• Butter2 tbsp
• Chicken broth100ml
• Bratwurst8 medium
• Sauerkraut500g
• Oil1 tbsp
• White wine100ml
• Saltto taste
• Pepperto taste

How to Make It

• 1

  Prepare the Potatoes: Peel 500g potatoes, cut into quarters, and boil in salted water for 15-20 minutes until very tender. Drain well, then mash with 2 tablespoons of butter and 50ml warm milk until smooth. Season with salt and pepper to taste, keeping warm.

• 2

  Render Bacon and Sauté Onion: Dice 50g smoked bacon. In a large pot or Dutch oven, render the bacon over medium heat until crispy. Remove bacon bits and set aside. Add 1 tablespoon of butter to the pot, then add 1 large finely chopped onion and sauté for 5-7 minutes until softened and translucent, but not browned.

• 3

  Flavor the Sauerkraut Base: Add 1 medium grated apple, 5 juniper berries, and 0.5 teaspoon of caraway seeds to the pot with the onion. Stir and cook for 2 minutes until fragrant. This aromatic base is key for deep sauerkraut flavor.

• 4

  Add Sauerkraut and Liquids: Stir in 500g of sauerkraut. Pour in 100ml of dry white wine and 100ml of chicken broth. Bring to a simmer, then reduce heat to low, cover, and let it braise gently for 20-25 minutes. Stir occasionally to prevent sticking.

• 5

  Cook the Bratwurst: While the sauerkraut simmers, heat 1 tablespoon of oil in a large frying pan over medium heat. Add the 8 bratwursts and pan-fry for 10-12 minutes, turning them frequently, until they are golden brown on all sides and thoroughly cooked through. You'll see them plump up.

• 6

  Finish and Serve: Stir the reserved crispy bacon bits back into the sauerkraut. Taste and adjust seasoning with salt and pepper if needed. Serve the hot bratwursts alongside a generous portion of braised sauerkraut and a dollop of creamy mashed potatoes. A sprinkle of fresh parsley is a nice touch.