Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
I grew up in a Czechoslovakian community in Lincoln, Nebraska where much of our diet consisted of sausages and sauerkraut. Sometimes I get a serious craving for the type of food I grew up on. Here is an easy winter dish that will satisfy your family and warm up their tummies.
- 4 To 6 Good Quality Bratwurst Sausages
- 3 Tablespoons Olive Oil
- 2 Cups Sauerkraut
- 2 Bay Leaves
- 1 Teaspoon Juniper Berries
- 1/3 Cup Water
- 1 Tablespoon Red Wine Vinegar
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- Oregano For Garnish
- Add olive oil to large-size skillet and turn heat to medium-high. Once oil is hot, add bratwursts and cover pan with lid for 3 minutes until exterior of bratwursts begin to brown. Remove lid.
- Squeeze out excess liquid from sauerkraut. Add Sauerkraut to bratwursts. Stir in bay leaves and juniper berries. Cook for 20 minutes. Constantly stir bratwurst so they get browned all over while sauerkraut is being warmed.
- Add 1/3 cup water and red wine vinegar to pan and mix well. Turn heat to low and cook 10 minutes until liquid is mostly evaporated. Remove bay leaves. Season with kosher salt and pepper.
- Transfer to serving platter. Garnish with oregano. Serve immediately with grain mustard.
- Serves 4
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen