Time: 1 hour 15 minutes
Complexity: easily
Servings: 10

Although Wisconsin is known as the Cheese State, its culinary pride is its fried bratwurst. Thanks in large part to the locals' German heritage, these sausages are often found in butcher shops, restaurants, and even baseball stadiums. In this simple recipe from Michael Symon, bratwurst is fried and simmered with onions, garlic, and sauerkraut, then served on a baguette.

Ingredients:

• 2 tablespoons of vegetable oil
• 900 g raw sausage without casing
• 2 onions, finely chopped
• 2 cloves garlic, crushed
• 3 cups chicken broth
• 1 tbsp paprika
• 1 tbsp. cumin
• 4 cups sauerkraut, squeeze out the liquid
• 2 tbsp chopped fresh dill
• 1 baguette

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

kupaty (fried sausages), sauerkraut, dill, paprika, caraway, baguette

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Preparation:

Step 1
• Heat oil in a large skillet over high heat. Brown the sausage in the oil and reduce the heat to medium. Add the onion and garlic and cook until lightly caramelized.
Step 2
• Add broth, paprika, caraway seeds, and sauerkraut and simmer for 45 minutes. Remove from heat and sprinkle with fresh dill. Serve on a baguette.

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