Name: Beer Glazed Brats and Sauerkraut
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Celery Seeds - ⅛ teaspoon; Caraway seeds - ⅛ teaspoon; Fresh bratwurst sausages - 1 pound; Lager beer - 1 (12 fluid ounce) can or bottle; Light brown sugar - 1 tablespoon; Dry mustard powder - 2 teaspoons; Onion Powder - 1 teaspoon; Ground black pepper - ⅛ teaspoon; Dried dill weed - ⅛ teaspoon; Sauerkraut (preferably barrel-aged), drained - 1 pound

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Beer Glazed Brats and Sauerkraut

1. Celery Seeds - ⅛ teaspoon

2. Caraway seeds - ⅛ teaspoon

3. Fresh bratwurst sausages - 1 pound

4. Lager beer - 1 (12 fluid ounce) can or bottle

5. Light brown sugar - 1 tablespoon

6. Dry mustard powder - 2 teaspoons

7. Onion Powder - 1 teaspoon

8. Ground black pepper - ⅛ teaspoon

9. Dried dill weed - ⅛ teaspoon

10. Sauerkraut (preferably barrel-aged), drained - 1 pound

How to cook deliciously - Beer Glazed Brats and Sauerkraut

1. Stage

Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.

2. Stage

Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.

3. Stage

Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.