Bratwurst and Red Cabbage

By jargrr

Claire Saffitz

Ingredients

• 1 pound uncured bratwurst
• 2 tablespoons olive oil
• 1 12-ounce bottle Pilsner or other lager, divided
• 1 medium red onion, chopped
• 1/2 medium head of red cabbage, thinly sliced
• 1 medium red beet, peeled, coarsely grated
• Kosher salt, freshly ground pepper
• 1/2 cup apple cider vinegar
• 1 tablespoon light brown sugar
• 1/4 teaspoons ground allspice
• Freshly grated horseradish (for serving)

Details

Servings 4
Preparation time 40mins
Cooking time 75mins
Adapted from epicurious.com

Preparation

Step 1

Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12–15 minutes.

Increase heat to medium-high; cook until liquid is evaporated, 5–10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5–8 minutes. Transfer sausages to a plate.

Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20–25 minutes. Serve sausages with cabbage mixture, topped with horseradish.

Calories 550 - Fat 40 g - Fiber 3 g

Nutritional analysis provided by

Bon Appétit