The much anticipated start to the 2009 NFL season is finally here. Whether you tune in for the spectacle or the football, tasty gourmet eats are always welcome.
Around our house, there is little that beats a good bratwurst with sauerkraut and fried potatoes. While there are endless variations of this classic, this recipe gives a nod to my Bavarian heritage and pairs nicely with my mom's classic fried potatoes.
If you are looking for particularly tasty brats, check out Royer Farm Fresh or Moody Meats for locally produced, delicious options.
Whip up a batch of this tonight and all that is left to ask is..."Are you ready for some football?"
Grilled Bratwurst with Sauerkraut and Mom's Fried Potatoes
1 large onion, sliced into strips
1 c. sauerkraut, drained and rinsed in cool water
1 tsp. caraway seed
1 c. apple cider (organic chicken broth is a good substitute if you don't have it on hand)
kosher salt
freshly cracked black pepper
olive oil
bratwurst, 4 - 6, depending on size
sesame seed hoagie rolls
German mustard
classic fried potatoes
Heat a glug of olive oil over medium heat. Add onion, caraway, and a sprinkle of salt and pepper. Stir well to combine and cover. Saute onion until golden, soft, and caramelized, or about 10 minutes, stirring occasionally to prevent burning.
Once onion is golden, stir in sauerkraut and cider. Stir well and reduce heat to medium-low. Allow to simmer for about 20 minutes, or until sauerkraut darkens to a light golden color and liquid is generally absorbed.
Meanwhile, heat grill on high. When up to about 350 - 400 degress or so, grill bratwurst over direct heat. Cook until firm and marked nicely, but not burnt. Cooking time will vary depending upon size and actual composition of the brat, but generally, it takes about 5 minutes per side.
Toast buns over grill if desired, and load up with brats, kraut, and a good helping of German mustard.
Serve with fried potatoes.
Comments
Right before serving the sauerkraut and onion, I mixed about a teaspoon of the mustard into the pan. I still coated the buns with mustard, just not as much.
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