Friday, November 14, 2008

beer brats and sauerkraut

We had a few bratwurst leftover from the big Oktoberfest party a couple weeks back. By a few, I mean 30. I figured a nice easy dinner might be a package of these leftover brats, some sauerkraut and obviously, some homemade beer mustard. How to cook the brats? More beer, of course!

beer brats and sauerkraut
3-5 bottles of beer, lager or lighter ale
1 package of bratwurst
16 oz sauerkraut, drained
1/2 white onion, sliced
1 t caraway seeds
hoagie rolls

1. In a large pot, pour in all the beer. Figure about 1 12oz beer per 2 brats, maybe a bit more if you have a larger pot. I know, it's sad, but you don't have to use high quality beer for this. Add some salt.

2. Once the beer bath heats up, poke holes in the brats and add to the pot, then boil for around 12-15 minutes, or until cooked thoroughly.
3. Meanwhile, in a griddle pan, melt a couple pats of butter then add the sliced onions. Cook until soft.

4. Remove the bratwurst from the pot and place on griddle to brown.

5. Once browned, add the sauerkraut and caraway seeds right on top of the brats. Cook until warm, adding a few spoonfuls of the beer from the original pot to keep things moist.
6. Serve bratwurst on a warm hoagie roll with sauerkraut and a healthy dose of beer mustard.

Don't allow ketchup to come within 20 feet of these brats.

1 comment:

Matt said...

Where's the oompa band? These look great! Now I need to add brats and sauerkraut to the grocery list.