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.
American
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
Build 1
Add apples, garlic, caraway seeds, bay leaves, and brown sugar over medium heat 2 minutes until apples soften at edges.
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.
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.
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.