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Brats 'n Beer with Kraut

Course Grill, Outdoor Cooking
Cuisine All-American, German
Keyword brats, grill, Trig's
Servings 4 servings
Author Lynn / Turnips 2 Tangerines

Ingredients

  • For the Brats:
  • 1 large onion, cut into quarters
  • 2 cans beer
  • 1 can water
  • salt and pepper, to taste
  • 6 to 8 bratwurst
  • 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

Instructions

  • 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.