Eosinophilic Esophagitis Friendly Bratwurst with Sauerkraut
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Learn more →Ingredients
4 servings
- 1 tbsp extra virgin olive oil
- 4 fresh pork bratwurst links (about 1 ¼ lb total)
- 1 medium yellow onion, thinly sliced
- 1 medium apple (such as granny smith or honeycrisp), cored and thinly sliced
- 2 cups sauerkraut, drained
- 1 cup low-sodium chicken broth
- 1 tsp caraway seeds
- 1 tsp whole-grain mustard
- ½ tsp ground black pepper
- ¼ tsp salt
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a 12-inch cast-iron skillet over medium-high heat until shimmering. Add the bratwurst links and sear, turning with tongs every 2 minutes, until deeply browned on all sides, about 8 minutes total. Transfer the sausages to a plate — they will not be fully cooked through yet.
- 2
Reduce the heat to medium. Add the sliced onion to the skillet and cook, stirring occasionally, until softened and golden at the edges, about 6 minutes.
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