Sausage 'n Kraut

Ingredients

Tap an ingredient to see possible substitutions.

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

Instructions

1. 1
   Crush celery seeds and caraway seeds with a mortar and pestle until ground.
2. 2
   Mix beer, brown sugar, dry mustard, onion powder, pepper, dill, and crushed seeds together in a bowl until brown sugar is dissolved.
3. 3
   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.
4. 4
   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.
5. 5
   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.