German Sauerkraut & Bratwurst with Bacon Onion Potatoes

 

Bratwurst sausages (preferably German)

Sauerkraut (store-bought or homemade)

Potatoes (waxy potatoes like Yukon Gold)

Bacon (thick-cut for maximum flavor)

Onions (sweet or yellow onions for caramelizing)

Seasonings: Salt, black pepper, caraway seeds (optional)

Beer or cider (optional, for deglazing)

 

Start by frying the bacon in a large skillet until crispy. Remove the bacon and set it aside, but keep the fat in the pan to cook the other ingredients. This bacon fat adds richness to the potatoes and onions. In the same pan, add sliced onions and cook them slowly over medium heat until they become golden and caramelized. The onions should develop a deep sweetness, which will balance the tanginess of the sauerkraut. Add chopped potatoes to the pan with the onions. Season with salt, pepper, and caraway seeds. Cook the potatoes until they’re golden brown and tender. Nestle the bratwurst sausages into the skillet with the potatoes and onions. Pour in a bit of beer or cider (optional) to deglaze the pan and add extra flavor. Finally, stir in the sauerkraut and let everything simmer until the bratwurst is fully cooked. Crumble the reserved bacon over the top of the dish just before serving. The crispy bacon adds the final touch, delivering a smoky crunch that ties all the flavors together.