Beer Glazed Brats and Sauerkraut

Ingredients

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

  • Step 1

    Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.

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  • Step 2

    Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.

  • Step 3

    Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.

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