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Bratwurst with Apples, Onion, and Sauerkraut

This easy entrée is perfect for a weekday supper or weekend meal with family and friends. Serve with a hearty Italian or Pumpernickel bread liberally slathered with Rich & Creamy Melt Organic buttery spread. Serves 6. Adapted from Jean Anderson’s recipe in Bon Appétit.



1 teaspoon caraway seeds

1 teaspoon fennel seeds

1 tablespoon flour

½ teaspoon ground black pepper

4 cups sauerkraut (preferably fresh), rinsed, drained, squeezed dry

1 large onion, halved lengthwise, thinly sliced crosswise

3 large Golden Delicious apples (~1½ lbs total), peeled, cored, thinly sliced

6 whole smoked bratwurst (~1 lb), pierced all over with skewer or fork

4 bay leaves

1 cup beef broth

2 tablespoons dry vermouth

2 tablespoons ketchup

1½ tablespoons Melt® Organic, softened


  • Position rack in center of oven. Preheat oven to 400°F.
  • Place caraway and fennel seeds in small resealable plastic bag. Crush seeds with mallet. Add flour and pepper to bag. Shake to blend.
  • Spread sauerkraut over the bottom of a 13x9x2-inch glass or ceramic baking dish; sprinkle one third of flour mixture over the sauerkraut.
  • Arrange onion slices over the sauerkraut; sprinkle with half of remaining flour mixture and lightly add salt.
  • Spread half of apple slices over the sauerkraut and onions; sprinkle with remaining flour mixture.
  • Place the bratwurst over the apples; and arrange the remaining apple slices around the bratwurst.
  • Tuck in the bay leaves.
  • Mix broth, vermouth, and ketchup in a measuring cup; pour the broth mixture evenly over everything. Cover tightly with foil.
  • Roast for 45 minutes. Uncover; brush with softened Melt Organic buttery spread.
  • Continue roasting uncovered until the edges of apples and sausages begin to brown, about 25 minutes longer.

Posted in: Blog, Food and Drink, Recipes

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