Entree: Germany – Franconia – Fränkische Bratwurst (Coarse Franconian pork sausage typically grilled or pan-fried and served with sauerkraut and mustard)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 8 Fränkische bratwurst, approx. 4 oz (115 g) each
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 2 large yellow onions, thinly sliced, about 10 oz (280 g)
- 12 fl oz (360 ml) pale lager or beer
- 2 cups (480 g) sauerkraut, drained
- 1/2 tsp (1 g) caraway seeds, lightly crushed
- 3 tbsp (45 ml) German mustard or coarse mustard
- 4 crusty rolls or buns
- Coarse sea salt
- Freshly ground black pepper

Instructions

1. Pat the bratwurst dry and lightly score casings in a few places to prevent bursting.
2. Heat butter and oil in a large skillet over medium heat until shimmering. Add sausages and brown on all sides, about 6–8 minutes total.
3. Push sausages to one side, add sliced onions and a pinch of salt; cook until softened and starting to caramelize, about 6 minutes.
4. Pour in beer, reduce heat to low, cover, and simmer gently for 10–12 minutes until sausages are cooked through (internal temp ~160°F/71°C) and flavors meld.
5. Meanwhile, heat sauerkraut in a small saucepan with caraway seeds and a splash of water if needed; simmer 5–7 minutes, adjust seasoning with salt and pepper.
6. Remove sausages to a platter and rest 3 minutes; reduce skillet liquid over higher heat if desired to glaze onions.
7. Serve bratwurst with braised onions, warm sauerkraut, mustard, and crusty rolls.