Entree: United States – Great Plains United States — North Dakota – German Sausage with Sauerkraut

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 55 min

Ingredients

- 8 German sausages (bratwurst or knackwurst), approx. 5 oz (140 g) each (total about 40 oz/1.13 kg)
- 4 cups (900 g) sauerkraut, drained and lightly rinsed
- 1 large yellow onion, thinly sliced (about 8 oz/225 g)
- 1 medium tart apple (optional), peeled, cored, thinly sliced (about 6 oz/170 g)
- 1 cup (240 ml) lager beer or low-sodium chicken broth
- 4 tbsp (56 g) unsalted butter, divided
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (2 g) caraway seeds
- 1.5 lb (680 g) baby Yukon Gold potatoes, halved
- 2 tbsp (30 ml) olive oil
- 2 tbsp (8 g) chopped fresh parsley
- 1/4 cup (60 g) coarse brown mustard
- 8 slices rye bread (about 12 oz/340 g)
- Salt and freshly ground black pepper to taste

Instructions

Short Description:
Hearty North Dakota–style German sausages braised with homemade-style sauerkraut and caraway, served with buttery baby potatoes, coarse mustard, and rye bread for a complete main-course meal.

Regional Notes:
This Great Plains / North Dakota version pairs locally favored German sausages with substantial sauerkraut braised in lager (a common regional choice) and served with rye bread and mustard—traditional accompaniments in local German-American households. Including boiled-and-sautéed baby potatoes makes it a standalone entree typical of the region's hearty meals.

1. Bring a large pot of salted water to a boil. Add the halved baby potatoes and cook until just fork-tender, 12–15 minutes. Drain and set aside.
2. While potatoes cook, heat a large heavy skillet or Dutch oven over medium-high heat. Add the vegetable oil. Brown the sausages in batches, 3–4 minutes per side, until golden (they will finish cooking later). Transfer browned sausages to a plate.
3. Reduce heat to medium. Add 2 tbsp (28 g) butter to the same skillet. Add the sliced onion and cook until softened and beginning to color, 6–8 minutes. If using the apple, add it with the onion and cook 2–3 minutes more until softened.
4. Stir in the caraway seeds and cook 30 seconds until fragrant. Add the drained sauerkraut and toss to combine with the onions and apple.
5. Pour in the lager or chicken broth and stir to deglaze the pan, scraping up browned bits. Nestle the browned sausages into the sauerkraut mixture, bring to a gentle simmer, cover, and reduce heat to low. Braise for 15–20 minutes so sausages cook through and flavors meld. Season with salt and plenty of black pepper to taste.
6. While the sausages braise, heat a separate large skillet over medium heat. Add 2 tbsp (28 g) butter and 2 tbsp (30 ml) olive oil. Add the cooked potatoes and sauté until edges are golden and slightly crisp, 6–8 minutes. Season with salt, pepper, and stir in half the chopped parsley.
7. Taste the sauerkraut and adjust seasoning. If you prefer a milder sauerkraut, stir in an additional splash (1–2 tbsp/15–30 ml) of water or broth and simmer 2–3 minutes.
8. To serve, mound a generous portion of sauerkraut on each plate, place two sausages per serving on top (or one large sausage per person if preferred), and add a heap of buttered potatoes. Garnish with remaining parsley.
9. Serve warm with coarse brown mustard and slices of rye bread on the side for spreading and sopping up juices.