Sauerkraut and Sausage Recipe
We're going to put together some incredible old world flavors with this soul satisfying recipe. It's a quick meal that will have everyone smiling and asking for seconds.
Servings: 4 servings
Calories: 432kcal
Ingredients
- 4 bratwurst 1 inch slices
- 3 cups sauerkraut from the cold case, rinsed and strained
- ¼ cup bacon cooked and sliced
- ¼ cup sour cream optional topping
- 1 onion peeled and sliced
- 1 potato waxy, cubed
- 1 shallot sliced
- 1 clove garlic minced
- 3 tablespoons duck fat
- 1 pinch kosher salt
Instructions
Preparation Steps
- Gather the tools and ingredients for the recipe.
- Rinse and strain the sauerkraut.
- Slice the cooked bacon into bite-sized pieces.
- Slice the bratwurst into one-inch pieces.
- Peel and slice the onion.
- Peel and mince the garlic.
- Slice the shallots.
- Cube the waxy potato.
Cooking Instructions
- Ensure you have a large skillet with a lid. Heat the duck fat in the skillet over high heat. When the duck fat shimmers, add the diced potato. Cook for 4-5 minutes, turning frequently until the potato turns golden brown.
- Add the sliced raw sausage. Cook until browned, about 2-3 minutes. Please note that the bratwurst will still be undercooked, so do not sample it yet!
- Add the onions and shallots to the bratwurst and potatoes. Give them a pinch of salt to release their water. Stir frequently to prevent burning. Cook until lightly browned.
- Reduce the heat to medium and add in the garlic. Stir for 1 to 2 minutes, and then add the sauerkraut and cooked bacon.
- Cook the sauerkraut mixture uncovered for 1 to 2 minutes to allow some moisture to cook off. Then cover, reduce the heat to medium-low, and cook for 15 minutes, stirring every 5 minutes or so.
- Check if the potatoes are cooked through. When they are cooked through, you're ready to eat.
- Serve in bowls. Top with sour cream and a sprinkle of paprika. Enjoy and happy eating!
Notes
If you want, add in more garlic. This is a recipe that loves garlic.
I like adding in some butter to the sauerkraut if I find that it is just a bit astringent. The milk fats tend to mellow it out quite a bit.
This recipe reheats incredibly well in a skillet with about a tablespoon of water. Simply cover he skillet and heat over medium for 5-7 minutes.
Nutrition
Serving: 1serving | Calories: 432kcal | Carbohydrates: 11g | Protein: 13g | Fat: 38g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 77mg | Sodium: 1376mg | Potassium: 525mg | Fiber: 4g | Sugar: 4g | Vitamin A: 119IU | Vitamin C: 19mg | Calcium: 76mg | Iron: 2mg
