November 14, 2014

Brats 'n Beer with Kraut- Football Friday

On the Menu Today~
Brats 'n Beer with Kraut

Welcome Back to Football Friday
and the Game Day Recipe~
Brats 'n Beer with Kraut

Today's recipe is one I have made many, many times!
If you live in Wisconsin or
have attended a Packer/Badger/Brewer game or
if you have ever visited Wisconsin,
you have no doubt had brats n' beer with kraut.

There are 3 steps to this recipe but
none of the steps are difficult nor
are they time consuming.

Brats 'n Beer with Kraut

  • Brats:
  • 1 large onion, cut into quarters
  • 2 cans beer
  • 1 can water
  • salt and pepper, to taste
  • 6 to 8 bratwurst
  • Sauce:
  • 2 tablespoons olive oil
  • 1 large yellow onion, sliced
  • 2 cloves garlic, minced
  • 1 or 2 cans beer
  • 1 1/2 cups apple juice, apple cider or beef broth
  • 4 tablespoons firmly packed brown sugar
  • 4 tablespoons vinegar
  • 2 bay leaves
  • 1 teaspoon caraway seeds
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon pepper
  • 1 (32 oz) jar sauerkraut, undrained
Step 1: Par-boil Brats
In a dutch oven or large saucepan, combine onion, beer and water. Add brats and bring mixture just to a boil. Turn heat off. Remove pan from heat. At this point you can let the brats sit in the beer/water mixture, for up to one hour. Drain beer/water mixture, proceed with grilling directions.

Step 2: Grill Brats
Prepare gas or charcoal grill, discard beer/water mixture, grill par-boiled brats on gas or charcoal grill, grill until brats are golden brown on all sides.

*Do Not Pierce Brats when grilling*

Step 3: Prepare Beer Kraut Sauce
In a 10-inch skillet, heat oil over moderate heat. Add onion and garlic, cook for 5 minutes. Add beer, juice or broth, brown sugar, vinegar, bay leaves, and caraway seeds.Stir in Worcestershire sauce and pepper. Bring to a boil, lower heat, add sauerkraut and grilled brats. Simmer on low to med-low for 45 minutes to an hour. Discard bay leaves before serving.

Sausage, Kraut, Sauce

Serve brats on buns with kraut mixture, ketchup, relish and Dusseldorf mustard.

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