Bratwurst Cooked in Beer, With Apple Sauerkraut

Recipe by Galley Wench
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • With a sharp knife or kitchen fork, prick each sausage several times.
  • In a saucepan, combine the red onions and beer and bring to a simmer over medium heat.
  • Add the sausages and poach until almost cooked through, about 5 minutes.
  • Remove the sausages from the liquid and set aside, reserving the liquid.
  • In a large pot, cook the bacon over medium heat until crisp, about 5 minutes.
  • Remove with a slotted spoon and drain on paper towels.
  • Add the yellow onions to the fat in the pan and cook, stirring, until very soft, 5 to 6 minutes.
  • Add garlic and cook, stirring, for 30 seconds.
  • Add the apples and cook, stirring, until starting to soften, about 2 minutes. Add the caraway seeds, mustard, vinegar and cook, stirring, for 30 seconds.
  • Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, and bring to a boil.
  • Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 hour.
  • Preheat the grill.
  • Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides.
  • Remove and place on a platter.
  • Remove the sauerkraut from the heat and stir in the cooked bacon and adjust the seasoning, to taste.
  • Arrange the sauerkraut on the platter with the sausages and serve, if desired, with rolls and mustard or Rye Bread. Serve with cold beer.
Advertisement