Bratwurst with Braised Sauerkraut & Potatoes

This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

Ingredients:
Skagit River Ranch bratwurst links
12 small potatoes, such as this week’s German Butterball
3 cups sauerkraut, drained
1 onion, peeled and thinly sliced
1 tablespoon butter
½ cup dry white wine
1 cup chicken stock or water
1 tablespoon white wine vinegar
Sea salt and fresh ground pepper

Method:
1. Soften the onions and butter in a heavy oven-proof pan, browning the onions lightly. Add the sauerkraut, wine, stock, salt and pepper. Bring to boil, turn down, cover and simmer, stirring occasionally, for 15 minutes. Then add the potatoes to the sauerkraut mixture and cook, covered, for 15-20 minutes or until potatoes are barely tender.

2. Meanwhile, in another skillet, simmer the bratwurst in 1-2-inches of water to cover for 20 minutes. Then drain off the water from the skillet and continue cooking just long enough to brown the bratwurst lightly.

3. Place the bratwurst in with the sauerkraut and potatoes and put in the oven at 375° for 15-20 minutes covered.

4. To serve, pile the sauerkraut and potatoes on a heated platter and arrange the bratwurst over the top. Serve with mustard and red cabbage slaw on the side.

A Taste of Bavaria Recipes

In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Bavaria with such favorites as smoky bratwurst links, fresh pumpernickel bread and tangy sauerkraut. Complemented by an array of fall all-stars like Autumn Frost winter squash, red carrots and cabbage, Spitzenberg apples and baby potatoes to incorporate into comforting side dishes, this box also includes farm-fresh eggs, kiwi berries and a bevy of salad greens, plus Sauk Farm apple cider and and a vibrant, crimson-red Cabernet Sauvignon—prost!

Here are a few recipe ideas for the week:

Bratwurst with Caramelized Onions, Leeks & Sweet Peppers
This inviting main dish is incredibly flavorful! (If you happen to have any leftovers, try piling them into a sandwich with this week’s pumpernickel bread.)

German Potato Salad
This satisfying side dish is best served warm.

Apple & Carrot Slaw with Creamy Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Sweet Red Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.

Roasted Carrots, Two Ways
One sweet, the other savory, these easy methods allow freshly-roasted carrots to shine!

Maple-Ginger Winter Squash
You’ll love this unique flavor combination!

Bavarian Classics Recipes

This week’s box stars the hearty, robust, cozy and comforting flavors of Bavaria with all-natural bratwurst complemented by locally-crafted Riesling sauerkraut, freshly-baked rye bread and a pair of bold mustards, plus seasonal produce like red cabbage, sweet onions, rutabaga and Bintje potatoes to help craft our favorite German-style side dishes (see recipes for details!). Honeycrisp apple cider, farm-fresh eggs, kiwi applesauce and cocktail pecans also help round out this truly-satisfying lineup—prost!

Here are a few recipe ideas for the week:

Bratwurst with Braised Sauerkraut & Potatoes
This inviting main dish is incredibly flavorful, simmered with luscious sauerkraut and boiled potatoes.

Reibekuchen
These classic German potato pancakes are delicious served with applesauce for a sweet option, or topped with sour cream, chives and fresh ground pepper for a more savory taste.

Sweet Red Cabbage Slaw
Crafted with fresh cabbage, this sweet-and-sour slaw is a true German classic.

Braised Root Vegetables & Cabbage with Fruit
This ingenious recipe from Food & Wine boasts extra flavor thanks to the addition of apples and pears.

Roasted Radishes with Brown Butter & Lemon
The sweet, nutty brown butter here lends a beautiful finishing touch.

Winter Green Salad with Root Vegetables & Apple
Packed with rutabagas and kale, this super-healthy salad also from Food & Wine is incredibly refreshing.

Oktoberfest Recipes

In keeping with the warm, soulful flavors of classic Oktoberfest, this week’s lineup takes a trip to Europe with such Bavarian favorites as smoky bratwurst links, wholegrain mustard and our housemade tangy sauerkraut. Complemented by an array of fall all-stars like orange winter squash, Tropea onions, Badger Flame golden beets and orchard apples to incorporate into comforting side dishes, this box also includes bacon and roasted pork belly, crisp apple cider, melty fontina-style cheese and fresh pumpernickel bread—prost!

Here are a few recipe ideas for the week:

How to Reheat Pork Belly
1. Preheat your oven to 450 degrees
2. Remove the pork from the refrigerator to warm up slightly for about 20 minutes
3. Reheat the pork in the preheated oven for approximately 10 minutes or until crispy; enjoy on its own or serve alongside this week’s bratwurst!

Bratwurst with Caramelized Onions & Sweet Peppers
This inviting main dish is incredibly flavorful!

German Potato Salad
This ultra-flavorful and satisfying side dish is best served warm.

Braised Rainbow Swiss Chard with Garlic
Another wonderful side dish to accompany this week’s classic Bavarian fare.

Honeycrisp Apple & Carrot Slaw with Poppy Seed Dressing
This refreshing, brightly-colored slaw is a snap to do-ahead.

Maple Ginger Winter Squash
You’ll love this unique flavor combination!

Applesauce
This lovely, chunky applesauce pairs well with this week’s Bavarian fare.

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