German Bratwurst and Sauerkraut Stew with Potatoes
Equipment
- Large pot
- Cutting board
- Knife
Ingredients
- 1 tablespoon olive oil
- 4 bratwurst sausages, cut into chunks
- 1 onion, diced
- 2 garlic cloves, minced
- 1.5 pounds Yukon gold potatoes, cubed
- 2 cups sauerkraut, drained
- 4 cups chicken broth
- 1 teaspoon caraway seeds
- Salt and pepper, to taste
- Chopped parsley, for serving
Instructions
- Heat the olive oil in a large pot over medium heat. Add the bratwurst chunks and cook until browned on all sides.
- Add the diced onion and minced garlic to the pot. Stir and cook until the onion turns soft.
- Stir in the cubed potatoes, drained sauerkraut, chicken broth, and caraway seeds.
- Season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low.
- Cover and simmer for 25 minutes, or until the potatoes are tender when pierced with a fork.
- Ladle the stew into bowls and top with chopped parsley before serving.
Notes
Rinse the sauerkraut briefly if you prefer a milder tang. The caraway seeds add a subtle earthy note that pairs well with the sausage. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Main Course
Cuisine: German
Equipment: Large pot, Cutting board, Knife
Cuisine: German
Equipment: Large pot, Cutting board, Knife