Bros, Beers And Brats
Are you one of those people with a brother who considers brats and beer to be his “special” recipe? Maybe you are that brother? Even if you are an only child, this bacon-enriched, sauerkraut-simmered variation of the Midwestern classic is how good brats deserve to be done.
Ingrediënten
- 8 slices of bacon chopped into
- 2- inch pieces about 2 cups
- 1 large onion thinly sliced
- 1 bottle of lager-style beer 12-ounce
- 4 cups sauerkraut drained
- 2 tablespoons ketchup
- 1 teaspoon caraway seeds
- 1 teaspoon fennel seeds
- 1 teaspoon cracked black peppercorns
- 2 bay leaves
- 6 bratwurst sausages
- Rye bread or hoagie rolls
- Stone ground or Dijon mustard
Instructies
- Heat a large, deep sauté pan or Dutch oven over medium heat.
- Cook the bacon until it is brown, but not completely crisp, about 5 minutes.
- Add the onion and cook until soft and golden, about 7 minutes.
- Deglaze the pan with half the beer, scraping gently to dissolve any brown bits.
- Stir in the sauerkraut, ketchup, caraway seeds, fennel seeds, peppercorns, and remaining beer.
- Add the bay leaves.
- Bring the sauerkraut to a boil, then reduce the heat to medium-low.
- Pierce each bratwurst on both sides with the tip of a knife.
- Nestle the sausages into the sauerkraut.
- Cover the pan and simmer for 20-25 minutes, turning the sausages and stirring the sauerkraut occasionally.
- At this point the sausages can be served as is, or if you prefer a crispier skin for your bratwurst continue as follows.
- Position a rack in center of the oven and preheat the broiler.
- Lift the cooked sausages from the sauerkraut and arrange them on a lightly-greased, foil-lined baking sheet.
- Roast until the edges of the sausages begin to brown, about 3-5 minutes per side.
Notes / Tips / Wine Advice:
Serve bratwurst with sauerkraut on rye bread or hoagie rolls slathered with mustard.
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