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Recipe Detail Page
Homemade Purple Sauerkraut & Braised Bratwurst
Autumn 2017
Weekend project alert! German sauerkraut relies on the bacteria found on cabbage leaves to ferment to maturity, and this takes almost three weeks. But it’s good for your gut, and the salt draws out the water, killing off the bad type of bacteria. Also, it tastes great—especially when braised with bratwurst.
Serves 6; makes 1 qt (1 L) sauerkraut
SAUERKRAUT
2 lbs (1 kg) red cabbage
1½ tsp (7 g) pickling salt (such as sifto Coarse
Salt)
1 cup (250 mL) spring or filtered water mixed with 1 tsp (5 mL) pickling salt
1 tbsp (15 mL) vegetable oil
6 bratwurst or similar large pork sausages
1 large sweet white onion, sliced
2 cups (500 mL) sweet Riesling
2 cups (500 mL) drained purple sauerkraut (if not preparing recipe above, use store-bought)
2 tsp (10 mL) maple syrup
Salt and pepper to taste
2 tbsp (30 mL) Italian parsley, chopped
1. Using the grating blade on a food processor, grate cabbage until you have 8 to 10 cups (2 to 2.5 L), loosely packed. In a clean, non-reactive bowl, mix together shredded cabbage and pickling salt. Really work the cabbage and salt together with a clean non-reactive spoon such as a wooden spoon to release the juices. Let rest 1 hour then mix again. Should look juicy. If it’s not, let it sit for another hour.
2. To sterilize a 1-qt (1-L) wide-mouthed Mason jar and lid, boil for several minutes in a pot of water, then drain on a clean dishcloth.
3. Pack cabbage into the sterilized jar, pushing it down firmly with the non-reactive spoon. Leave about an inch (2.5 cm) of space at the top. Add salty filtered water (a ratio of 1 tsp/5 mL pickling salt per 1 cup/250 mL of water), filling it up to the rim of the jar. Cap jar loosely with a sterilized canning lid and place on a tray to catch any overflowing juices as it burbles in a cool corner of the kitchen; 65°F to 72°F (18°C to 22°C) is the ideal temperature. Let it sit for 2 to 3 weeks. Check on it every week and top it up with additional salty water (with the same ratio of 1 tsp/5 mL salt to 1 cup/250 mL spring or distilled water) if liquid drops, to make sure cabbage remains underwater. After bubbling stops, skim any white spots or film from the top—this is harmless and normal—close jar tightly and store in the refrigerator for up to a month.
4. In a large pan, heat oil over high heat. Brown bratwurst for 3 to 4 minutes then reduce heat to medium. Add onion to bottom of pan, maneuvering sausages on top and cook until lightly caramelized, about 10 minutes. Add wine and sauerkraut, stir around to combine, then nestle sausages on top. Bring to a boil then lower to a simmer and cook for 45 minutes, uncovered. Drizzle with maple syrup. Taste for seasoning. Remove from heat and sprinkle with fresh parsley. Serve with crusty bread or toasted rye.
Serves 6; makes 1 qt (1 L) sauerkraut
