BRATWURST AND SAUERKRAUT
German-style sauerkraut, Bourbon Pepper Bacon, and Wurst Haus beer add amazing flavors to our Wurst Haus Original Bratwurst!
- 8 slices Hermann wurst Haus Bourbon Pepper Bacon chopped into 2-inch pieces (2 cups)
- 1 large onion thinly sliced
- 1 bottle Hermann Wurst Haus Butcher Block Beer or a similar lager-style beer (12 oz.)
- 4 cups sauerkraut drained
- 2 tablespoons ketchup
- 1 teaspoon caraway seeds
- 1 teaspoon fennel seeds
- 2 bay leaves
- 6 Hermann Wurst Haus Original Bratwursts
- Rye bread or hoagie rolls
- Stone ground or Dijon mustard
- Heat a large sauté pan or Dutch oven over medium heat. Cook bacon until crisp, about 5 minutes. Add the onion and cook until soft and golden, about 7 minutes. Deglaze the pan with half the beer, scraping the bottom of pan gently to dislodge brown bits. Stir in the sauerkraut, ketchup, caraway seed, fennel seeds, peppercorns and remaining beer.
- Add the bay leaves. Bring to a boil, then reduce the heat to medium-low.
- Pierce each bratwurst on both sides with the tip of a knife. Lay the sausages down in the sauerkraut. Cover and simmer for 20-25 minutes, turning the sausages and stirring the sauerkraut occasionally. The sausages can be served as is, or if you prefer a crispier skin, follow directions below.
- Position a rack in center of 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.
- Serve bratwurst with sauerkraut on rye bread or hoagie rolls with mustard.
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