Tiny New York Kitchen: Bratwurst & Sauerkraut

Screen Shot 2015-02-21 at 5.10.03 PMBy Victoria Hart Glavin of Tiny New York Kitchen

I grew up in a Czechoslovakian community in Lincoln, Nebraska where much of our diet consisted of sausages and sauerkraut. Sometimes I get a serious craving for the type of food I grew up on. Here is an easy winter dish that will satisfy your family and warm up their tummies.

Ingredients

4 to 6 Good Quality Bratwurst Sausages

3 Tablespoons Olive Oil

2 Cups Sauerkraut

2 Bay Leaves

1 Teaspoon Juniper Berries

1/3 Cup Water

1 Tablespoon Red Wine Vinegar

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Oregano For Garnish

Grain Mustard (On The Side)

Add olive oil to large-size skillet and turn heat to medium-high. Once oil is hot, add bratwursts and cover pan with lid for 3 minutes until exterior of bratwursts begin to brown. Remove lid.

Squeeze out excess liquid from sauerkraut. Add Sauerkraut to bratwursts. Stir in bay leaves and juniper berries. Cook for 20 minutes. Constantly stir bratwurst so they get browned all over while sauerkraut is being warmed.

Add 1/3 cup water and red wine vinegar to pan and mix well. Turn heat to low and cook 10 minutes until liquid is mostly evaporated. Remove bay leaves. Season with kosher salt and pepper.

Transfer to serving platter. Garnish with oregano. Serve immediately with grain mustard.  Serves 4

Prep Time: 10 Minutes
Cook Time: 35 Minutes
Total Time: 45 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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