Beer-braised bratwurst and sauerkraut
12 oz, 4 (3-ounce) fully cooked, smoked bratwursts or other low-fat wursts, each cut diagonally into thirds
1 medium, thinly sliced
⅛ tsp, coarse variety
1 medium, sweet, halved, cored, and cut into 1/4-inch-thick pieces
16 oz, rinsed and drained well
8 fl oz, (1 cup), amber or dark
- Spray bratwursts with nonstick spray. Place in large cast iron or heavy nonstick skillet and cook over medium heat until browned on all sides, about 10 minutes. Transfer to plate.
- Add onion, caraway seeds, and pepper to skillet; cook, stirring occasionally, until onion is golden, 6–8 minutes. Add apple and cook, stirring, until softened, 3–4 minutes longer.
- Stir sauerkraut, beer, and bay leaf into onion mixture; bring to boil. Reduce heat and simmer, stirring occasionally, until most of liquid is evaporated, 10–15 minutes. Return bratwursts to skillet and cook, stirring once or twice, until heated through, about 5 minutes longer. Discard bay leaf.
- Per serving: 3 pieces bratwurst and 1 cup sauerkraut mixture