Oktoberfest Bratwurst and Sauerkraut with Apples and Mashed Potatoes

It's Oktoberfest and what better way to celebrate than a traditional Bavarian meal of bratwurst and sauerkraut. This version brings together the sweetness of apples, the sourness of the sauerkraut, and the saltiness of the bratwurst in one dish. It's such a satisfying meal. Here is what you'll need to make 4-6 servings :

Photo bypintrest

Ingredients:

• 1 Tablespoon butter
• 8 bratwurst sausages
• 1 cup apple juice
• 1 large onion, sliced
• 3 cups sauerkraut*, drained
• 1 red baking apple, sliced
• 1/4 teaspoon carraway seeds
• Minced parsley, optional

Mashed Potatoes

• 1 lb potatoes, peeled and diced
• 3/4 teaspoon EACH: salt and pepper
• 2 Tablespoons butter
• 1/4 cup whipping cream

To begin, prepare the mashed potatoes by placing diced potatoes into a medium pot and covering them with water. Bring the water to a boil over high heat, then reduce to a simmer and cook until the potatoes are tender, about 10 minutes. Reserve 1 cup of the cooking water, then drain the potatoes. Add butter, cream, salt, and pepper, and mash until smooth. Gradually stir in some of the reserved cooking water until the potatoes reach a creamy consistency.

While the potatoes cook, prepare the bratwurst. Melt butter in a large, non-stick frying pan over medium heat. Brown the bratwurst on both sides for about 10 minutes, then remove from the pan and set aside.

In the same pan, sauté the onion until soft and golden. Add the sauerkraut and carraway seeds and stir to combine. Return the bratwurst to the pan and pour apple juice over everything. Cover the pan and simmer over medium-low heat for 20 minutes, ensuring the bratwurst is fully cooked.

Next, place the apple slices around the bratwurst and cook uncovered for another 5 minutes. Serve the bratwurst and sauerkraut over the mashed potatoes, topping with sour cream and minced parsley for garnish. Enjoy!!

* Notes:
Please choose a quality sauerkraut for this recipe. I would recommend staying away from the tin canned versions. Opt for a glass bottled or homemade kraut if at all possible.

We like Gala, Ambrosia, or Fuji best for this recipe. They tend to be the sweetest. However, you can use another variety if you prefer.