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🍽️ Crispy Bratwursts on Tangy Sauerkraut

2031 kcal · 30 min · 4 servings

Ingredients

• 500 g sauerkraut (bag)
• 200 ml white wine
• 1 bay leaf
• 1 tsp peppercorns
• 3 juniper berries
• 1 tbsp caraway seeds
• 24 Nuremberg roast sausages
• salt

Instructions

1. 1. Put the white wine, a bay leaf, peppercorns, juniper berries, and cumin into a pot.
2. 2. Bring the spices together with the wine to a boil.
3. 3. Let the liquid reduce to about half its volume.
4. 4. Pour the mixture through a sieve to remove the spices.
5. 5. Pour the strained liquid back into the pot.
6. 6. Stir in the sauerkraut from the bag.
7. 7. Bring the sauerkraut to a boil again.
8. 8. Reduce the heat and let the sauerkraut simmer covered for about 5 minutes.
9. 9. Season the sauce to taste with a little salt if needed.
10. 10. In the meantime, brown the sausages on each side for about 2 to 3 minutes.
11. 11. Place the finished sausages on top of the warm sauerkraut.
12. 12. Serve the dish immediately.

Nutrition per serving

• kcal: 2031
• Protein: 101 g · Fett/Fat: 177 g · Carbs: 3 g