Bratwurst Eintopf with Sauerkraut and Beer

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and caraway seeds and cook for another minute until fragrant.

Add the potatoes, sauerkraut, beer, and chicken broth to the pot. Season with salt and pepper.

Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until the potatoes are tender.

While the stew is simmering, if using raw bratwurst, either pre-cook them separately (boil or pan-fry) or slice them into 1-inch pieces and add to the stew in the last 15 minutes of cooking time. If using precooked bratwurst, slice them and add them during the last 10 minutes of cooking to heat through. Adjust simmering time accordingly if raw bratwurst are added.

Taste and adjust seasonings as needed.

Serve hot, garnished with fresh parsley (optional).