Bregenwurst with Sauerkraut and Mustard Sauce

Ingredients

• 4 Bregenwurst sausages 4 Bregenwurst sausages
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 pound (450g) sauerkraut, drained and rinsed 1 pound (450g) sauerkraut, drained and rinsed
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 2 tablespoons Dijon mustard 2 tablespoons Dijon mustard
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 35g, 12g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 25g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Preheat a large skillet over medium heat and add the vegetable oil.
2. 2.
   Add the Bregenwurst sausages to the skillet and cook until golden brown on all sides. Remove from the skillet and set aside.
3. 3.
   In the same skillet, add the sliced onion and minced garlic. Cook until the onion is translucent and fragrant.
4. 4.
   Add the sauerkraut, chicken broth, and caraway seeds to the skillet. Stir well to combine.
5. 5.
   Reduce the heat to low, cover the skillet, and simmer for 15-20 minutes, or until the sauerkraut is tender.
6. 6.
   In a separate small saucepan, combine the heavy cream and Dijon mustard. Heat over low heat until warmed through, stirring occasionally.
7. 7.
   Return the Bregenwurst sausages to the skillet with the sauerkraut and cook for an additional 5 minutes to heat through.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Serve the Bregenwurst and sauerkraut with the creamy mustard sauce on the side.

Treat your ingredients with care...

• Bregenwurst — Make sure to cook the sausages until they are golden brown on all sides to enhance their flavor and texture.
• Sauerkraut — Rinse the sauerkraut before using to remove excess brine and adjust the level of acidity to your preference.
• Dijon mustard — Use a good quality Dijon mustard for the creamy sauce to ensure a rich and tangy flavor.

Tips & Tricks

• For a smokier flavor, you can grill the Bregenwurst sausages instead of pan-frying them.
• If you prefer a spicier mustard sauce, add a pinch of cayenne pepper or a dash of hot sauce.
• Serve the Bregenwurst and sauerkraut on a bed of mashed potatoes for a more substantial meal.
• Leftover Bregenwurst and sauerkraut can be stored in the refrigerator for up to 3 days and reheated for future meals.
• Pair this dish with a cold German beer to enhance the flavors and complete the authentic experience.

Serving advice

Serve the Bregenwurst and sauerkraut hot, with the creamy mustard sauce on the side. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Arrange the Bregenwurst sausages on a platter, surrounded by a generous portion of sauerkraut. Drizzle the creamy mustard sauce over the sausages and sauerkraut, and sprinkle with fresh parsley. Serve with a side of mashed potatoes or crusty bread.