Bratwurst are a German-style sausage typically made with pork or beef. Thanks to the German’s affinity for beer they are often simmered in beer to cook and then finished on a grill or in a skillet. We use the same method with Suvie replacing the sous vide bag with a can of beer to poach the bratwurst. Served with sauerkraut and roasted red potatoes.
- 4 bratwurst
- 1 (12 oz) lager beer
- 24 oz baby red potatoes
- ½ red onion thinly sliced
- ¼ cup cider vinegar
- 2 tbsp butter
- ½ cup sauerkraut
- 4 hotdog buns
- Spicy brown mustard
- Add bratwurst to Suvie pan and cover with 1 can beer. Load into upper right cooking zone. Add potatoes to the starch pan with 1 tbsp salt and load in lower right zone.
- Fill reservoir, enter cooking instructions and cook now or schedule.
My Cook > Multi-Zone
Protein: 155˚F, 30 minutes
Veg: 0 minutes
Starch: 45 minutes
- During the cook, thinly slice the red onion into half-moons and combine with the cider vinegar and ½ tsp salt. Keep refrigerated until the cook is finished.
- After the cook, remove the bratwurst from Suvie. Drain and discard the beer. Pat the bratwurst dry and return to Suvie. Add the potatoes to a dry Suvie pan and toss with 2 tbsp melted butter; season with salt and pepper to taste, then place in upper left cooking zone. Broil for 8-10 minutes until the bratwurst and potatoes are browned, flip or rotate as needed.
- Toast or warm the hotdog buns. Fill each bun with a bratwurst and top with the pickled red onions, sauerkraut and spicy brown mustard. Serve with the potatoes.
Nutritional Information per serving (4 servings per recipe): Calories 520, Total Fat 21g, Total Carbohydrates 67g, Total Sodium 1150mg, Total Protein 18g