Beer Glazed Brats and Sauerkraut recipe
All Recipes World Cuisine Recipes European German
Ingredients
- ⅛ teaspoon celery seeds ⅛ teaspoon caraway seeds 1 pound fresh bratwurst sausages 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 sauerkraut (preferably barrel-aged), drained
Nutrition Info
- 296.4 caloriescarbohydrate: 11.6 gcholesterol: 45.9 mgfat: 21.1 gfiber: 2.1 gprotein: 10.5 gsaturatedFat: 8.1 gservingSize: -sodium: 1225.8 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Beer Glazed Brats and Sauerkraut
Directions
-
Crush celery seeds and caraway seeds in a mortar and pestle until ground, set aside.
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.
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.