Perhaps you’ve never made it to Oktoberfest, but never fear—now you can enjoy a (stereotypical) taste of Deutschland in your very own kitchen! From the first time I took my husband to Germany to visit my relatives there, he’s been a huge fan of German food. Sausage, mustard, pretzels, beer: What’s not to love? He even fell for sauerkraut. However, if sauerkraut is typically a little too sour for you, this recipe tempers that pungency with sweet apples, apple juice and a touch of beer. Paired with smoky, salty brats and a healthy dose of whole-grain mustard, it’s like an oompah band on a sandwich!
YIELD: 8 SERVINGS
1 (24-oz [680-g]) jar sauerkraut, drained and rinsed
1 large sweet apple, peeled, cored and cut into matchsticks
1 cup (240 ml) light lager-style beer (see here for recommendations)
½ cup (120 ml) unsweetened apple juice
2 tbsp (50 ml) honey, optional
½ tsp caraway seeds
½ tsp salt
Freshly ground black pepper, to taste
2 dried bay leaves
8 uncooked bratwurst links
8 sandwich rolls, for serving
Whole-grain mustard, for serving
8 slices bacon, cooked until crispy and chopped, for serving
Diced onion, for serving
In a large bowl, combine the sauerkraut, apple, beer, apple juice, honey (if using), caraway seeds, salt, pepper and bay leaves. Place half of the sauerkraut mixture in a large oval slow cooker. Arrange the bratwurst links on top. Cover the bratwurst links with the remaining sauerkraut mixture. Cover the slow cooker and cook on low for 2 to 4 hours, until the bratwurst is tender and fully cooked, reaching an internal temperature of 165°F (74°C). Discard the bay leaves. Serve the hot brats on sandwich rolls that have been spread with the whole-grain mustard, and use a slotted spoon to top the brats with the sauerkraut. Sprinkle the sauerkraut with the chopped bacon and diced onions.