Bratwurst can be made from chicken, pork, turkey, veal or even buffalo, but pork and veal are the traditional choice. Typically spiced with warm flavors such as. Oktoberfest fans, here's your dish. Wondra flour, which dissolves quickly to prevent lumps from forming, is what helps thicken the juices in this fall. Bratwurst is a German sausage which is usually fried or grilled. It can be made from pork and beef, though most bratwursts are made from pork and veal.

Bratwurst with Apples, Onion, and Sauerkraut recipe. Yes, a thousand times yes. Made this for a work pot luck and it was GONE. Since we normally do something simple for Christmas Eve, I'm making this tomorrow. I also cheated and used regular flour, but it was still completely fabulous.

Made this EXACTLY as written, except only used 2 apples because I only had 2 apples, and added a braut because the package had 5; I used regular flour, don't know what the deal is with Wondra, don't care. It was incredible.

Everything cooked together to create a depth of richness and blend of flavors that was just delicious. Cannot fathom why you people monkey about and then review the recipe. We'd make it again in a heartbeat, it's perfect for fall and football, and except for rinsing the sauerkraut and squeezing it and patting it, is not at all labor intensive. I'm a little concerned about that third apple, as it was so very good with just the two, but will give it a shot next time because the rest of the recipe is so perfect as it stands. Cannot imagine why you would use less sauerkraut, or less anything - - it all worked so beautifully together. Umami in braut form! Very good. I made half the recipe and we liked it very much.

Recipe: Beer Cheese Spread. This recipe makes a lot, but it can be frozen for up to a month. It fits perfectly into 4 (10-oz.) ramekins. Try it over French fries, hot. Description. This skinny pork bratwurst can trace it’s roots back to the historic German town of Nürnberg. In Nürnberg, these petit sausages are often served.

I did not use the ketchup; otherwise went according to directions. I used regular flour and it worked fine. I served it with homemade applesauce and roasted small potatoes... Sorry I meant Fennel NOT Coriander when I wrote my review about this fantastic recipe! I love this recipe and so did ALL of my guests! I am making it again tonight. Especially good is the washed sauerkraut flavored by the sweet apples and onion.

I used organic chicken broth and a bit of Apple cider for liquid . The Bratwurst were terrific baked until they split slightly and their flavor oozed into the sauerkraut and really added another note. Never would have thought of the caraway and coriander. I pulverized the seeds and it really zinged. Tonight I will substitute Trader Joe's Sweet Italian sausage because that is what I have on hand.

Hope it comes out as well as it did with the Brats! This is a real winner and sauerkraut is so healthy! This is easy enough for a weeknight, and very, very tasty exactly as written. This was a simple delicious recipe! I made a few changes to appeal to our tastes but it is a very solid recipe. My changes included: no flour, 1 apple instead of 3, barbecue sauce instead of ketchup.

Instead of flour, I cooled the sauerkraut mixture alone for 1/2 an hour, 4. Most of the liquid evaporated, leaving good flavor behind. Fewer apples because we are not keen on sweet & thought the barbecue sauce would add depth. This ones a keeper! I substituted in- season pears and it was too sweet - will stick to apples next time. Based on comments, I added very thinly sliced potatoes (small, red) and they did not cook through.

I would either parboil them next time or omit. Tasty! I had Moose Brats from a relative's recent (successful) hunting trip. They're like red meat rather than pork.

Also agree on using less sauerkraut. I browned the brats and omitted the flour.

I had no caraway - tried a little cumin. Not bad. Predictably, the sauce was a little watery, so I threw it in a pan and added some white wine, then reduced. The wine added some sophistication. Would make again for wild game or red meat brats (it was very rich), but prefer this apple- onion combo for lighter/mild sausages - http: //epi. Trtn. Made this yesterday for a big crowd and everyone agreed it was the best sausage they'd ever eaten. We made about 4. 0 brats and about 5 lbs sauerkraut, used 4 apples and 4 cups broth and adjusted seasonings accordingly. Will definitely make this one again.

We really enjoyed this dish; the flavors are very good. Quality bratwurst and sauerkraut are important though. I was out of dry vermouth and used sweet red vermouth. I don't know if that's what made it taste a bit on the sweet side, but I don't think I'd change it. And, I used all- purpose flour instead of Wondra and it was fine. My husband, who is not a sauerkraut fan (at all), loved it and wants it again. Brats are brats, but we all LOVED the sauerkraut mix under the brats!

In fact, somehow I ended up without enough brats for everyone so I just had a sandwich of the kraut mix.. I had more compliments on the sauerkraut/apple/onion mix than anything else I made for dinner. Happy Octoberfest! Delish! I've made this a few times and it keeps getting better!

Tonight I added cubed gold potatoes with the apples/onion/kraut to make it a full meal, and swapped apple cider vinegar for the vermouth. Great with our home made venison brats. I lived in Germany and Austria and this reminds me of authentic German food, especially with the caraway and fennel. WOW. Even though I was out of sauerkraut and fennel seeds, I found ground cumin and used Dry Martini instead of vermuth, and wow, did it come out good. Smoked Chicken Recipe. I got rave reviews and my fiancee almost wanted to bump up our wedding : D 4 forks all the way! I have not made this particular Brat and Onionkraut recipe, but I would recommend braising fresh sausages in beer (or a mix of beer/broth) until the are cooked through.

The sausages will turn grey and be hard in the middle when touched with a knife. THEN you can saute them with a little fat (I just use a combo of 1/2 oil, 1/2 butter) until they brown up and are juicy looking. I am not sure why you would pierce them, as they can become overcooked and dry that way. Will be making these for the Super Bowl! I followed suggestions about rinsing the kraut, and also rendered some bacon fat to brown the brats, then sauteed onions.

I added some garlic to the onions too. I skipped the flour, but everything else per recipe. Easy and delicious! Delicious and easy fall meal. The pops of sweet and sour from the apple/kraut/onion mixture is well- balanced. I recommend turning the sausages halfway through the 2.

Everyone loved this. I'm making this again..

To "A Cook From Chicago": I used. They finished cooking in. I didn't pierce. them, they came out nice and juicy.

In putting together this dish, I. I left out the caraway. Gala. apples. I cooked 6 strips. This is a very. nice fall dish, the leftovers were. I would make it again. It seems like they would cook up in the oven, but it does call for "smoked".. In celebration of Oktoberfest, I.

It was. tasty and easy. I served it with. Spaeztle, watercress & beet salad.

A few note. worthy items - I added sliced fennel. Also, I forgot beef broth. Be sure to use beef - it. Also, I didn't have vermouth, so. I. also omitted the wondra flour and. The recipe does make. HUGE amout of kraut.

I ended up. mixing a lot of it with the spaetzle. My very favorite fall recipe for brats. Great for a crowd, too.

I have been making it every fall since it was first published! I have made this recipe several times now. I did use just regular flour and it worked out fine.

I also added more brats like everyone said unless you are going to have way to much kraut leftover. Can't say enough good things about this recipe!

Except... YUMMY! This was fantastic - both taste and presentation! Used fresh german bratwurst, and Apfel. Korn liquer in place of vermouth (because I had no vermouth). Also substituted fresh fennel for the seeds - don't like the seeds' texture.

My normally picky guests came back for seconds! Excellent winter. I used fresh. brats, but browned. Next time instead of.

I'll add a. tablespoon of good. I suspect the. original recipe may.