Q1: What is the best way to cook pre-cooked bratwurst so they are flavorful?

The key is to give them a good sear in a hot skillet with a little bit of butter or oil. Because they are already fully cooked, your goal is not to cook them through, but simply to heat them and, most importantly, to use the Maillard reaction to develop a beautiful, deep golden-brown, and incredibly flavorful crust on the outside.

Q2: What are the best apples to use for a savory dish like this one?

You want to use a firm apple that will hold its shape when cooked and not turn into a mushy applesauce. An apple that is both a little sweet and a little crisp , like a Gala, a Fuji, a Cameo, or a Golden Delicious , as the recipe suggests, is a fantastic choice that will complement the savory pork and tangy sauerkraut beautifully.

Q3: Do I have to rinse the sauerkraut?

That is a matter of personal preference! If you love a very strong, salty, and tangy sauerkraut flavor, you can simply drain it well and use it as is. If you prefer a milder, less aggressive tang that allows the flavors of the apples and the cider to shine through more, it is highly recommended to give the sauerkraut a quick rinse under cold water and then squeeze it dry.

Q4: Can I make this dish ahead of time?

This dish is at its absolute best when it is served fresh. However, for a fantastic time-saving trick, you can prepare the apple-potato hash completely and store it in an airtight container in the refrigerator for up to 2 days. When you are ready to eat, you can simply reheat the hash in a skillet while you sear your bratwursts.

Q5: What is the difference between grainy mustard and a smooth Dijon mustard?

Grainy mustard is made by mixing whole or partially ground mustard seeds with vinegar and other liquids, which gives it a wonderful, coarse, and "poppy" texture. A Dijon mustard is a classic, smooth, and sharp-tasting mustard that is made from finely ground mustard seeds. Both are delicious!

The Best Bratwurst and Sauerkraut with Apple-Potato Hash

A complete, one-skillet meal with German-inspired flavors, this recipe features pan-fried bratwurst served with a savory-sweet apple and potato hash. The hash is made by sautéing par-boiled red-skinned potatoes and chunks of Golden Delicious apple in the same skillet used to brown the bratwurst. The hash is finished with scallions, fresh sage, and a simple glaze of apple cider vinegar and honey. The entire dish is served with warmed sauerkraut and a tangy sour cream and mustard sauce on the side.

Author: Evelyn

Ingredients

Kosher salt
1 1/4 pounds red-skinned potatoes, cut into 1/2-inch chunks
3 tablespoons unsalted butter
6 fully cooked bratwurst, halved lengthwise (about 1 1/4 pounds)
2 Golden Delicious apples, cut into 1/2-inch chunks
Freshly ground pepper
1 bunch scallions, chopped
1 tablespoon chopped fresh sage
1 tablespoon apple cider vinegar
1 tablespoon honey
1/4 cup sour cream
1 tablespoon grainy mustard
1 cup sauerkraut, drained, rinsed and warmed

Instructions

Preheat the oven to 250°F to keep the bratwurst warm.
Bring a large saucepan of salted water to a boil. Add the potatoes and cook for about 5 minutes, until just tender. Drain and pat the potatoes dry.
While the potatoes cook, melt 1 tablespoon of butter in a large skillet over medium heat. Add the bratwurst and cook for about 4 minutes, turning, until browned. Transfer the bratwurst to a rimmed baking sheet and place them in the warm oven.
Add another tablespoon of butter to the skillet along with the par-boiled potatoes and the apples. Season with 3/4 teaspoon of salt and a few grinds of pepper.
Increase the heat to medium-high and cook for 8 to 10 minutes, tossing occasionally, until the potatoes and apples are golden brown and tender.
Add the scallions and sage to the skillet and cook for about 2 minutes, until the scallions have wilted.
Add the vinegar, honey, and the remaining 1 tablespoon of butter. Cook, stirring, for 1 more minute until the potatoes and apples are glazed.
In a small bowl, mix the sour cream with the grainy mustard.
Serve the bratwurst with the apple-potato hash, a side of warmed sauerkraut, and the sour cream-mustard mixture.

Notes

This is a quick, one-pan meal (for the main components) that is perfect for a weeknight dinner.
Par-boiling the potatoes before frying them in the skillet is a key step that ensures they cook through and become tender on the inside while getting crispy on the outside.
Using fully-cooked bratwurst significantly speeds up the cooking time.

Find it online: https://cookupjoy.com/bratwurst-and-sauerkraut/