Bacon, Mustard & Sauerkraut Brats
We transformed a casual, backyard-barbecue dish into a gourmet meal! Sear L&B Fresh All Natural Classic Bratwurst and cover them in a slow cooked topping made with classic ingredients for something really special.
Recipe - BURNSVILLE (+Wines & Spirits)
Bacon, Mustard & Sauerkraut Brats
Prep Time10 Minutes
Servings8
Cook Time75 Minutes
Ingredients
¼ pound smoked bacon, diced
½ yellow onion, julienned
2 garlic cloves, thinly sliced
½ teaspoons caraway seeds
1 pound fresh sauerkraut
6 ounces lager beer
1 bay leaf
1/4 cup spicy mustard
2 packages L&B Fresh Classic Bratwurst
1 cup shredded Swiss cheese
2 tablespoons chopped fresh chives
8 brat buns
Directions
- In a medium saucepan, cook the bacon over medium-low heat until crisp, 7 to 10 minutes. Drain off all but about 3 tablespoons of the bacon fat and reserve the rest for later. Leave the bacon in the pan.
- Add the onions and garlic and sauté until the onion is tender, about 5 minutes.
- Stir in the caraway seeds and cook for 1 more minute.
- Add in the sauerkraut, beer, bay leaf and 1 tablespoon of Lost Capital Mustard and bring to a simmer over medium heat. Reduce the heat to low and cook for 1 hour.
- With 20 minutes remaining, heat the oven to 350 F.
- Heat a cast-iron pan to medium-high heat and cook the bratwurst, turning occasionally, until the internal temperature reaches 150 F on an instant-read thermometer.
- With a small, sharp knife, slice the sausages lengthwise about two-thirds of the way down so you can fold them open.
- Wipe out the cast-iron pan, pour in about 2 tablespoons of reserved bacon fat, and bring the pan to medium-high heat. Sear the sausages in the bacon fat, cut-side down, for about 5 minutes until they are golden brown and crispy.
- Transfer the bratwurst to a sheet pan, cut-side up, and sprinkle each one with about 2 tablespoons of Swiss cheese. Put the buns on the sheet pan cut-side up, and then slide the pan in the oven until the cheese melts, about 3 minutes.
- Remove the sauerkraut mixture from the heat and stir in the chives.
- Place the bratwursts inside the toasted buns, and top each with 2 to 3 tablespoons of the sauerkraut-and-bacon mixture and 1 tablespoon of Lost Capital Mustard. Serve hot.
10 minutes
Prep Time
75 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
L&B Uncured Apple Smoked Bacon, 12 Ounce
$8.99$0.75/oz
Vidalia Yellow Sweet Onions, 1.25 Pound
$2.86 avg/ea$2.29/lb
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
McCormick Caraway Seeds, 0.9 Ounce
$4.19$4.66/oz
Gedney Sauerkraut, 32 Ounce
$4.19$0.13/oz
Age restricted item
Foster's Lager Beer, 25 Ounce$2.99$0.12/oz
McCormick Bay Leaves, 0.12 Ounce
$6.79$56.58/oz
L&B Horseradish Mustard, 9 Ounce
Deal
$4.49 was $4.99$0.50/oz
L&B Fresh All Natural Classic Bratwurst, 16 Ounce
$8.49$0.53/oz
Crystal Farms Shredded Swiss Cheese, 6 Ounce
2/$6 Huge Deal
$3.00 was $3.99$0.50/oz
L&B Fresh Chives, 0.75 Ounce
$3.49$4.65/oz
L&B Gourmet Stadium Hot Dog & Brat Buns, 4 Each
$3.99$1.00 each
Directions
- In a medium saucepan, cook the bacon over medium-low heat until crisp, 7 to 10 minutes. Drain off all but about 3 tablespoons of the bacon fat and reserve the rest for later. Leave the bacon in the pan.
- Add the onions and garlic and sauté until the onion is tender, about 5 minutes.
- Stir in the caraway seeds and cook for 1 more minute.
- Add in the sauerkraut, beer, bay leaf and 1 tablespoon of Lost Capital Mustard and bring to a simmer over medium heat. Reduce the heat to low and cook for 1 hour.
- With 20 minutes remaining, heat the oven to 350 F.
- Heat a cast-iron pan to medium-high heat and cook the bratwurst, turning occasionally, until the internal temperature reaches 150 F on an instant-read thermometer.
- With a small, sharp knife, slice the sausages lengthwise about two-thirds of the way down so you can fold them open.
- Wipe out the cast-iron pan, pour in about 2 tablespoons of reserved bacon fat, and bring the pan to medium-high heat. Sear the sausages in the bacon fat, cut-side down, for about 5 minutes until they are golden brown and crispy.
- Transfer the bratwurst to a sheet pan, cut-side up, and sprinkle each one with about 2 tablespoons of Swiss cheese. Put the buns on the sheet pan cut-side up, and then slide the pan in the oven until the cheese melts, about 3 minutes.
- Remove the sauerkraut mixture from the heat and stir in the chives.
- Place the bratwursts inside the toasted buns, and top each with 2 to 3 tablespoons of the sauerkraut-and-bacon mixture and 1 tablespoon of Lost Capital Mustard. Serve hot.