Bratwurst With Sauerkraut And Mustard Potatoes

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · gluten-free

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Ingredients

• 1.25 lb (5 links) fresh bratwurst links
• 1/2 lb sauerkraut, drained
• 1 lb baby red potatoes, halved
• 1 1/2 tbsp salted butter
• 1 tbsp whole-grain mustard
• 1 medium yellow onion, thinly sliced
• 1 apple, cored and sliced
• 1/2 tbsp olive oil
• 1/2 tsp caraway seeds
• 1.5 tsp each kosher salt and black pepper

Method (tap to check — screen stays awake)

1. Cover the halved potatoes with cold salted water, bring to a boil, and cook 14 to 16 minutes until a knife slips in with no resistance, then drain and let them steam dry.
2. Meanwhile, heat the olive oil in a large skillet over medium and brown the brats on all sides, about 8 minutes total, turning them a quarter turn at a time.
3. Move the brats aside, add the onion and apple, and cook 5 minutes until the onion is limp and the apple edges are translucent.
4. Stir in the sauerkraut and caraway, nestle the brats back in, add a half cup of water, and cover.
5. Simmer 12 to 14 minutes until the brats read 160F at the center and the kraut has gone soft and mellow.
6. Toss the warm potatoes with the butter, mustard, salt, and pepper until each half is coated and the mustard seeds are visible on the skins.
7. Serve each brat over a pile of kraut with the mustard potatoes alongside.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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