Midwestern Grilled Bratwurst Sandwiches With Caraway Sauerkraut Recipes

Steps:

• In a large pan, heat oil over high heat. Brown bratwurst in oil and reduce heat to medium. Add onions and garlic and cook until lightly caramelized. Add stock, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and stir in fresh dill. Serve on baguette.

Steps:

• 1. Heat a large pan on medium-high heat.
• 2. Add the butter and sausages; brown them on all sides.
• 3. Once browned remove and set aside until needed.
• 4. Turn the heat to medium and add the onions, stirring often fry for 10 minutes until lightly browned.
• 5. Now add the apples, when they are golden, add the sauerkraut, sausages and beer. Mix well.
• 6. Now add the caraway, thyme, salt and pepper; cover and simmer for 30 minutes, adding a little water if necessary.
• 7. Serve as a sandwich or with fried potatoes. Sandwich: Add the sausage and sauerkraut to a toasted bun and drizzle mustard over top.

Steps:

• In a 5-qt. Dutch oven, cook bacon and onion for 8-19 minutes or until onion is golden brown. Stir in sauerkraut and caraway. Add water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours, stirring occasionally. Add potato. Cook for 20 minutes or until potato is tender.

Steps:

• Heat a 12-inch skillet over medium heat, and add 1 tablespoon oil. Halve sausages lengthwise if desired. Cook until browned and heated through, about 3 minutes per side. Transfer to a plate, and cover to keep warm.
• Add remaining tablespoon of oil to skillet if necessary. Add onion, and cook for 3 minutes. Add apples, stir, and cook until softened, 6 to 7 minutes. Stir in cider, and cook for 1 minute. Add sauerkraut, and heat until warmed through, about 2 minutes.
• Transfer sauerkraut to a warm serving platter, and top with the sausages. Serve with pickles, cucumber, and mustards. (Sausages and sauerkraut can be kept warm, covered, in a 250-degree oven for up to an hour.)