Over-the-Rhine Metts and Sauerkraut
Mildly spiced Glier's-style metwurst sausages simmered and browned, served over tangy braised sauerkraut. This dish reflects Cincinnati's long-running German butcher shop tradition.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 560 kcal
Equipment
- •Large skillet
- •Saucepan
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 40
- carbs
- 20
- protein
- 24
- calories
- 560
Instructions
- 1
Melt the butter in a skillet. Cook the onion until soft, about 6 minutes.
- 2
Add the diced apple, sauerkraut, caraway seeds, brown sugar, and chicken stock to the skillet.
- 3
Cover the pan. Simmer over low heat for 25 minutes, stirring once in a while.
- 4
Meanwhile, gently cook the metwurst sausages in barely simmering water for 10 minutes.
- 5
Drain the sausages. Brown them in a separate hot skillet for 2 to 3 minutes per side.
- 6
Spoon the braised sauerkraut onto plates. Top each plate with the browned sausages.
- 7
Serve hot with mustard on the side.
Chef's tips
Simmer the metts gently before browning so they do not split. Finish them in a hot skillet just to get good color.
Storage
Refrigerate in an airtight container up to 3 days.
Reheating
Reheat in a covered skillet over low heat until warmed through.
Common mistakes to avoid
- •Boiling the sausages too hard, which can split open the casings.
- •Rinsing the sauerkraut too much, which washes away all the good tangy flavor.
Serving suggestions
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