Bratwurst Mit Sauerkraut

Ingredients

• 4 pcs Bratwurst
• 400 g Sauerkraut
• 1 pcs Yellow Onion
• 500 g Potato
• 45 g Butter
• 1 tsp Caraway Seeds
• 2 pcs Bay Leaves
• 2 tsp Apple Cider Vinegar
• 10 g Parsley
• 2 tbsp German Mustard
• 0.75 tsp Black Pepper
• 2.5 tsp Kosher Salt
• 1 tbsp Vegetable Oil
• 150 ml Beef Stock

Method

1. Thinly slice {yellow_onion}, dice {potato} into even pieces, and chop {parsley} so everything cooks evenly and finishes cleanly.
2. Put {potato} in a saucepan with well salted water, bring to a gentle boil over medium-high heat, and cook until tender but not falling apart.
3. Heat a wide sauté pan over medium heat with {butter}, add {yellow_onion} and a pinch of {kosher_salt}, sweat until soft and lightly golden, then bloom {caraway_seeds} until fragrant. Add {sauerkraut}, {bay_leaves}, {beef_stock}, and {apple_cider_vinegar}, season with {black_pepper}, and simmer until glossy and well balanced.
4. Pat {bratwurst} dry so they brown properly. Heat a large skillet over medium heat with {vegetable_oil}, add {bratwurst} without crowding, and sear, turning often, until deeply browned and cooked through.
5. Drain {potato}, return them to the warm saucepan over low heat to dry off, then fold in {butter}, {kosher_salt}, and {black_pepper} until lightly glazed and fluffy at the edges.
6. Let {bratwurst} rest off the heat so the juices settle and the casing stays taut.
7. Spoon the {sauerkraut} onto warm plates, add {potato} and {bratwurst}, remove {bay_leaves}, then finish with {parsley} and serve with {german_mustard} for brightness and contrast.