Quick brats and sauerkraut recipe takes under 30 minutes to make
An Albuquerque community cookbook details an easy skillet brats and sauerkraut recipe that serves four and takes only 25 minutes to prepare and cook.
A community cookbook in Albuquerque details a four-serving meal featuring bratwurst and tangy cabbage. The dish requires five minutes of preparation time and twenty minutes of active cooking.
The total yield provides four portions. The ingredient list calls for four bratwurst and two cups of drained sauerkraut.
Cooks also need one small, thinly sliced onion. The liquid base requires half a cup of apple juice or chicken stock.
One tablespoon of Dijon mustard adds seasoning to the pan. One tablespoon of butter or oil provides fat for cooking.
Salt and black pepper finish the seasoning list, measured according to taste. Cook the dish in a skillet over medium heat.
First, heat the butter or oil across the pan surface. Add the meat and sliced onion to the hot skillet.
Cook these items for 5 to 7 minutes. Turn the meat occasionally until all sides turn brown.
Next, place the drained sauerkraut around the browned links. Pour the apple juice or chicken stock directly into the skillet.
Stir in the Dijon mustard along with caraway seeds. Cover the pan with a lid.
Simmer the mixture for 10 to 12 minutes. Turn the meat once during this period.
Cook until the sausage is heated completely through. Skillet meals combine meats and liquids in Albuquerque kitchens to shorten total preparation steps.
Serve the finished meal hot. Plate the cooked links directly over the warmed sauerkraut bed.
