📝 About This Recipe
Transport your senses to a traditional German beer hall with this soul-warming, keto-friendly classic. This dish features juicy, spice-flecked pork sausages nestled atop a bed of buttery, slow-simmered sauerkraut enriched with aromatic caraway and crisp bacon. It is a masterclass in balancing rich, savory fats with the bright, probiotic tang of fermented cabbage, delivering a low-carb meal that feels truly indulgent.
🥗 Ingredients
The Sausages
- 4-6 pieces German Bratwurst (high-quality, sugar-free, uncooked)
- 1 tablespoon Avocado Oil (for searing)
- 1/4 cup Water or Beef Broth (for deglazing)
The Sauerkraut Base
- 2 cups Sauerkraut (drained, but not rinsed for maximum flavor)
- 3 strips Bacon (thick-cut, diced)
- 1/2 cup Yellow Onion (thinly sliced)
- 2 cloves Garlic (minced)
- 2 tablespoons Unsalted Butter (grass-fed preferred)
- 1/2 cup Chicken Broth (low sodium)
Spices and Aromatics
- 1 teaspoon Caraway Seeds (whole)
- 1 piece Bay Leaf (dried)
- 3 pieces Juniper Berries (lightly crushed (optional))
- 1 tablespoon Apple Cider Vinegar (for extra brightness)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Fresh Parsley (chopped for garnish)
👨🍳 Instructions
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1
Place a large, heavy-bottomed skillet or cast-iron pan over medium heat and add the diced bacon.
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2
Cook the bacon until it is crispy and the fat has fully rendered, about 5-7 minutes. Use a slotted spoon to remove the bacon bits and set them aside, leaving the fat in the pan.
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3
Increase the heat to medium-high. Add the bratwurst sausages to the pan. Sear them for 3-4 minutes per side until they develop a deep, golden-brown crust.
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4
Once seared, pour 1/4 cup of water or broth into the pan. Cover with a lid and reduce heat to low, simmering for 5-8 minutes to ensure the sausages are cooked through (internal temperature of 160°F/71°C).
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5
Remove the sausages from the pan and set them aside on a plate, tented with foil to keep warm.
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6
In the same pan, melt the 2 tablespoons of butter into the remaining juices. Add the sliced onions and sauté for 5 minutes until soft and translucent.
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7
Stir in the minced garlic, caraway seeds, and crushed juniper berries. Toast these aromatics for 60 seconds until fragrant.
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8
Add the drained sauerkraut to the pan. Use a wooden spoon to stir vigorously, scraping up any browned bits (fond) from the bottom of the pan.
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9
Pour in the 1/2 cup of chicken broth and the apple cider vinegar. Add the bay leaf and black pepper.
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10
Reduce the heat to low, cover, and let the sauerkraut braise for 15 minutes. This allows the fibers to soften and the flavors to meld beautifully.
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11
Remove the lid and stir the crispy bacon bits back into the sauerkraut. If there is too much liquid, simmer uncovered for another 2-3 minutes.
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12
Nestle the cooked bratwurst back into the bed of sauerkraut to reheat for 2 minutes.
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13
Discard the bay leaf and juniper berries before serving. Garnish with fresh parsley and a dollop of spicy mustard.
💡 Chef's Tips
For the best flavor, look for 'refrigerated' sauerkraut rather than canned, as it has a crisper texture and better probiotic profile. If your sauerkraut is exceptionally salty, give it a quick rinse under cold water before cooking, though usually, the broth balances it out. Don't rush the onion sauté; letting them slightly caramelize adds a natural keto-friendly sweetness that counters the vinegar. To get a perfect snap on the sausage casing, ensure the pan is very hot before the sausages hit the oil. If you prefer a creamier texture, stir in a tablespoon of sour cream at the very end of the sauerkraut braising process.
🍽️ Serving Suggestions
Serve with a generous side of sugar-free spicy brown mustard or Dijon for dipping. Pair with a crisp, chilled glass of dry Riesling or a low-carb pilsner-style beer. Add a side of buttery roasted cauliflower to mimic the traditional potato pairing. Serve alongside fresh radishes with butter and sea salt for a crunchy, peppery appetizer. A small side of sugar-free pickled cucumbers adds an extra layer of refreshing acidity.