A cozy one-pan supper built on good sausage

There's nothing fancy about bratwurst and kraut, and that's exactly why it's so good. When you start with quality brats, a little time in the pan turns simple ingredients into a deeply savory, satisfying meal.

Browning the brats first builds flavor, then the sauerkraut simmers in the drippings with a splash of beer and a touch of sweetness to mellow it out.

Ingredients

• 6 Whitt's Place bratwurst
• 2 tablespoons butter
• 1 large onion, sliced
• 2 cloves garlic, minced
• 4 cups sauerkraut, drained
• 1 cup beer (a lager or amber works well)
• 1 tablespoon whole-grain mustard, plus more to serve
• 1 teaspoon brown sugar
• 1 teaspoon caraway seeds (optional)
• Salt and pepper to taste

Instructions

1. Melt the butter in a large skillet over medium heat. Add the bratwurst and brown on all sides, about 6–8 minutes. Remove and set aside.
2. Add the onion to the same pan and cook until soft and golden, 5 minutes. Stir in the garlic and cook 30 seconds more.
3. Add the sauerkraut, beer, mustard, brown sugar, and caraway. Stir to combine and bring to a gentle simmer.
4. Nestle the brats back into the kraut, cover, and simmer for 20 minutes, until the sausages are cooked through and the flavors have melded.
5. Serve hot with extra mustard and crusty bread or buttered potatoes.

Whitt's Tip

Don't rinse all the tang out of your kraut — a little brightness cuts the richness of the sausage beautifully.