Beer Braised Sauerkraut and Brats
Cooking bratwurst in sauerkraut and beer is a delicious game day recipe and they are easily kept juicy and hot until halftime.
Serves
6
Prep time 10 minutes
Cook time 20 minutes
Ingredients
1 Tbsp. olive oil
1/4 cup unsalted butter
6 to 8 uncooked bratwurst
1 medium yellow onion, sliced (about 2 cups)
1 jar (32 oz.) Del Monte® Homestyle Sauerkraut, not drained
1 can (12 oz.) pilsner-style beer
1/2 tsp. dried thyme
2 Tbsp. stone-ground Dijon mustard
6 sausage or hoagy rolls, split and toasted
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Directions
Heat oil in a 5 qt. Dutch oven over medium-high heat. Brown the sausages on both sides, 1 to 2 minutes per side; transfer to a plate. In the same pan, melt butter over medium heat. Add onion and cook about 4 minutes, stirring occasionally, until softened but not brown.
Add sauerkraut, beer and thyme and bring to a simmer over high heat. Lower heat to medium-high and cook 6 minutes, adjusting heat if necessary, to reduce the liquid by a quarter. Stir in mustard and return the bratwurst to the pan and cover with the sauerkraut. Reduce heat to medium-low; simmer 10 minutes or until the sausages are cooked through (internal temp reaches 165°F).
Serve bratwurst in rolls and top with warm sauerkraut, with more mustard on the side.
TIP: To make ahead, complete Step 2. Transfer to a slow cooker on LOW heat for up to an hour.