Saure Zipfel

Tangy Bavarian bratwurst stew simmered in vinegar and broth with onions. A rustic German comfort dish that's ready in under 30 minutes.

comfortrusticgermanporktenderjuicyweeknightcomfort-food-night

Ingredients

1
Cut each onion in half from root to tip, then peel away the papery skin and discard it.
2
Lay each onion half flat on the cutting board and slice it crosswise into 1/2-inch-thick half-moons.
3
Heat a large skillet or pot over medium-high heat for 1 minute until it is warm to the touch.
4
Place the bratwursts in the dry skillet and cook without moving them for 3 minutes until the bottoms turn golden brown.
5
Flip each bratwurst over and cook the other side for 3 more minutes until it is also golden brown.
6
Push the bratwursts to the edge of the skillet and scatter the sliced onions into the center.
7
Stir the onions occasionally for 2 minutes until they are translucent and soft, releasing their moisture.
8
Pour the broth and vinegar into the skillet around the bratwursts and onions.
9
Sprinkle the caraway seeds into the liquid and stir them gently to distribute throughout.
10
Bring the mixture to a simmer over medium heat—you'll see steady bubbles rising to the surface, about 2 minutes.
11
Lower the heat to medium-low and simmer uncovered for 8 minutes until the bratwursts are cooked through and the liquid is tangy and aromatic.
12
Season the stew with a small pinch of salt and pepper, stir gently, and taste to adjust.
13
Divide the bratwursts and onions among four bowls and ladle the hot braising liquid evenly over each.

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