Bratwurst mit Kartoffelpüree und Sauerkraut

Instructions:

Bratwurst:

1. Heat the oil or butter in a large skillet over medium heat.
2. Add the bratwursts and cook, turning occasionally, until they are browned on all sides and cooked through, about 10-12 minutes.
3. Remove from heat and keep warm.

Kartoffelpüree:

1. Peel the potatoes and cut them into even-sized chunks.
2. Place the potatoes in a large pot and cover with cold water. Add a pinch of salt.
3. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 15-20 minutes.
4. Drain the potatoes and return them to the pot.
5. Add the butter and warm milk to the potatoes.
6. Mash until smooth and creamy. Season with salt, pepper, and a pinch of nutmeg if using.

Sauerkraut:

1. In a large saucepan, heat the oil or butter over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the grated apple and cook for another 2 minutes.
4. Stir in the sauerkraut, white wine or apple cider, bay leaf, and caraway seeds if using.
5. Reduce the heat to low, cover, and simmer for about 20 minutes. Stir occasionally and add a bit of water if it becomes too dry.
6. Season with salt and pepper to taste.

Serving:

1. Place a generous scoop of Kartoffelpüree on each plate.
2. Add a serving of sauerkraut beside the mashed potatoes.
3. Place a bratwurst on top or alongside the mashed potatoes and sauerkraut.
4. Serve hot and enjoy your hearty German meal!

Guten Appetit!