Skillet-Braised Bratwurst and Sauerkraut

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Serves 4

WHY THIS RECIPE WORKS: While seemingly simple, the classic take on this dish traditionally requires a fair amount of time, as recipes usually call for a slow braise for the brats and sauerkraut to achieve full flavor. We turn this dish into a quick skillet supper by trading in the slow braise for a simple sauté. First, we brown the bratwurst; just a minute or two per side intensifies flavor and develops fond in the pan that is stirred into the sauerkraut. While the bratwurst browns, we microwave the sauerkraut with bacon, chicken broth, juniper berries (a traditional inclusion), and bay leaves (note that all but the broth lend flavor and are not meant to be eaten here). We prefer fresh bratwurst versus the precooked variety in this recipe.

2	pounds sauerkraut, rinsed
1	cup low-sodium chicken broth
2	slices bacon
10	juniper berries
2	bay leaves
2	tablespoons unsalted butter
1½	pounds bratwurst, cut into 3-inch lengths
1	onion, halved and sliced thin
	Salt and pepper
1	Granny Smith apple, peeled, cored, and grated
4	teaspoons packed brown sugar

1. Combine sauerkraut, broth, bacon, juniper berries, and bay leaves in large bowl. Cover and microwave until sauerkraut is softened, about 10 minutes.

2. Meanwhile, melt butter in 12-inch skillet over medium-high heat. Add bratwurst and cook until lightly browned on all sides, about 3 minutes. Transfer to plate.

3. Add onion and ½ teaspoon salt to now-empty skillet and cook until softened, about 5 minutes. Stir in sauerkraut mixture, apple, and brown sugar and bring to simmer. Nestle bratwurst into sauerkraut, cover, and reduce heat to medium-low. Cook until sausages are no longer pink in center, 10 to 12 minutes. Discard bay leaves and bacon, season with salt and pepper to taste, and serve.