One of our favorite things to make on the weekends is beer braised bratwurst. It’s such an easy thing to whip up, especially when serving a crowd.
During my Whole30 Challenge, I found that finding compliant bratwurst is pretty darn easy!! I bought mine from the meat counter at Whole Foods, but I’ve seen it at other grocery stores and Brat Hans also carries some. But really, any compliant sausage link will work well in this recipe.
Since I couldn’t use beer, the Apple Cider Vinegar gives it a great tang and makes this dish so savory and delicious. My favorite Part? Loading it up with saurkraut and mustard and going to town! I use Farmhouse Culture Saurkraut and I just love it!!
So for all you brat lovers out there, whip up this oh-so easy weeknight meal and ENJOY! It’s a great go-to.
- 3-4 links of bratwurst
- 1/2 cup chicken broth
- 2 tbsp. apple cider vinegar
- 1/2 yellow onion, thinly sliced
- 2 tbsp. avocado or olive oil
- 1/4 head cabbage, sliced thinly
- salt and pepper, to taste
- 1 tbsp. brown mustard, plus more for serving
- sauerkraut, for serving
- Heat a skillet, preferably cast iron, over medium-high heat. Add the oil and the onions. Saute with a little salt and pepper, for 3 minutes.
- Nestle the bratwurst sausages in the onions. Add the broth and apple cider vinegar and cook, covered, until the bratwursts are cooked through, about 20 minutes, and flip halfway through the cooking process.
- Remove the brats and set aside on a plate. You can throw the brats on the grill for added flavor and to add grill marks-- if desired.
- Meanwhile, Add the cabbage and 1 tbsp. brown mustard to the skillet. Saute until cabbage is tender, about 7 minutes. Season with a some salt and pepper.
- Nestle the brats back into the cabbage. Serve with sauerkraut and mustard.