Grilled Bratwurst Plate With Sauerkraut And Mustard Butter

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

American · 30 min · gluten-free, keto, low-carb, high-protein

＋ Save this recipe

Shop ingredients

Print

Ingredients

• 8 links, about 2 lb bratwurst
• 1 1/2 cups, drained sauerkraut
• 4 tbsp, softened unsalted butter
• 1 1/2 tbsp whole grain mustard
• 1/2 tbsp dijon mustard
• 1/2 small head, sliced green cabbage
• 1, sliced yellow onion
• 1 1/2 tbsp, chopped fresh parsley
• 1/2 tsp caraway seeds
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

Method (tap to check — screen stays awake)

1. Mash 5 tablespoons of the butter with both mustards, the parsley and a grind of pepper, and set it aside at room temperature.
2. Heat a grill pan or skillet over medium. Cook the brats 14 to 16 minutes, turning every few minutes, until they are browned on all sides and firm rather than squishy when pressed, 160F at the center.
3. In a second pan, melt the remaining 3 tablespoons butter and cook the onion and cabbage with the caraway for 8 minutes, until the onion is soft and the cabbage edges have caught color.
4. Stir in the drained sauerkraut and warm it through for 3 minutes, seasoning with salt and pepper.
5. Pile the kraut and cabbage on plates, lay two brats across each, and put a spoonful of the cold mustard butter on top to melt down the links.

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

← Browse the cookbook