American · Dinner
Milwaukee Bratwurst Kraut Plate
Milwaukee tavern tradition reading two beer-braised pork bratwurst finished crispy on the griddle, plated over caraway sauerkraut cooked down with apple and onion, served with a soft pretzel bun and sharp ground mustard for the German-Wisconsin weeknight plate.
$$
10 minsPrep
35 minsCook
45 minsTotal
EasyLevel
Nutrition per serving
283Calories
12gProtein
25gFat
2gCarbs
0gSugar
0gFiber
719mgSodium
63mgChol
Goes well with
Riesling Trocken MoselRiesling Trocken Mosel — A crisp, dry wh...
local
Lakefront New Grist PilsnerLakefront New Grist Pilsner — A crisp, r...
international
Instructions
1
Prep
Thinly slice onions and peel, core, slice apples into half-moons. Mince garlic cloves and pick parsley leaves. Pat bratwursts dry with paper towel.
2
Simmer
Pour wheat beer into a large heavy skillet over high heat, bring to simmer 3 minutes. Drop bratwursts in, reduce to medium-low, poach 12 minutes until sausages firm and turn pale grey-pink. Reserve 120ml poaching liquid, drain rest, wipe skillet clean.
3
Saute
Melt butter in the same skillet over medium heat 1 minute. Add onions and 0.5 tsp salt, cook 9 minutes stirring every 2 minutes until deep amber.
4
Build 1
Add apples, garlic, caraway seeds, bay leaves, and brown sugar over medium heat 2 minutes until apples soften at edges.
5
Simmer
Stir in sauerkraut, reserved beer, remaining 0.5 tsp salt, and black pepper. Reduce to low, simmer 10 minutes until kraut turns glossy and tender.
6
Crisp
Heat neutral oil in a separate skillet over medium-high 1 minute. Sear bratwursts 4 minutes total, turning every minute, until casings crisp and golden brown.
7
Plate
Mound kraut on plates, lay bratwurst over top, set pretzel bun alongside with mustard, scatter parsley over and serve.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) pork bratwurst
- 400g (14.1 oz) sauerkraut
- 240g (8.5 oz) yellow onion
- 200g (7.1 oz) Granny Smith apple
- 2 pretzel buns
- 480ml (2 cups) wheat beer
- 2 tbsp neutral oil
- 30g (1 oz) unsalted butter
- 4 garlic cloves
- 2 tsp caraway seeds
- 2 bay leaves
- 2 tsp light brown sugar
- 1 tsp fine sea salt
- 0.5 tsp ground black pepper
- 2 tbsp whole-grain mustard
- 16g (small handful) flat-leaf parsley