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Ingredients

  • Sauerkraut
  • 3 tablespoons unsalted butter
  • 1/2 medium white onion, thinly sliced (about 3/4 cup)
  • 1 bag (1 pound) sauerkraut, drained
  • 1 tablespoon granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • Beer-Brats
  • 1 tablespoon olive oil
  • 6 uncooked bratwurst sausages, pricked several times with sharp knife
  • 2 medium bell peppers, each sliced 1/2-inch-thick (about 3 cups)
  • 1 medium yellow onion, sliced (about 1-1/2 cups)
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 bottles (12 ounces each) lager beer
  • 6 hoagie buns

DIRECTIONS

  1. Prepare Sauerkraut: In large skillet, melt butter over medium heat; add onion and cook 8 to 10 minutes or until onions are golden brown. Stir in sauerkraut, sugar, salt and pepper, and cook 2 minutes, stirring frequently.
  2. Meanwhile, prepare Beer-Brats: Heat oil in large saucepot over medium-high heat. Add bratwurst and cook 3 to 4 minutes or until browned, turning frequently; remove bratwurst. Add peppers and onion to same saucepot and cook 5 minutes or until tender, stirring frequently; stir in salt and pepper.
  3. Add beer and bratwurst to saucepot. Heat to simmering over medium-high heat; reduce heat to medium and simmer 9 to 10 minutes or until internal temperature of bratwurst reaches 160°.
  4. Strain bratwurst and vegetables; discard beer. Serve bratwurst and vegetables in buns topped with sauerkraut and your favorite spicy mustard.

NUTRITION
  • 594 Calories
  • 33g Fat (12g Saturated)
  • 67mg Cholesterol
  • 1516mg Sodium
  • 51g Carbohydrates
  • 5g Fiber
  • 21g Protein
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