Bratwurst & Sauerkraut

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.