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Beer Glazed Brats and Sauerkraut Recipe

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This recipe for Beer Glazed Brats and Sauerkraut is from "Favorite" Recipes of Jewels & Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
⅛ teaspoon celery seeds
⅛ teaspoon caraway seeds
1 (12 fluid ounce) can or bottle lager beer
1 tablespoon light brown sugar
2 teaspoons dry mustard powder
1 teaspoon onion powder
⅛ teaspoon ground black pepper
⅛ teaspoon dried dill weed
1 pound fresh bratwurst sausages
1 pound sauerkraut (preferably barrel-aged), drained

Directions:
Directions:
Crush celery seeds and caraway seeds with a mortar and pestle until ground.

Mix beer, brown sugar, dry mustard, onion powder, pepper, dill, and crushed seeds together in a bowl until brown sugar is dissolved.

Place brats into a large nonstick skillet over medium heat. Pour beer mixture over top and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.

Uncover and increase the heat to medium. Boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt the skillet to roll brats in the sticky sauce until thoroughly coated. Transfer brats to a plate and cover to keep warm.

Add sauerkraut to the skillet and stir to combine with any leftover sauce; cook for 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with warm brats.

Personal Notes:
Personal Notes:
I came up with this recipe for brats and sauerkraut because simply simmering sausages in beer and onions tasted weak. I was looking for a more intense beer flavor with a little bite, and this is it. It's a very satisfying dish if you crave German flavor that's Americanized. I love this dish served on potato rolls with spicy hot German mustard, Swiss cheese, and an ice-cold beer on the side.

 

 

 

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