Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 2 lb fresh bratwurst (uncooked)
  • 1 medium yellow onion (roughly chopped)
  • 3 tbsp all-purpose flour
  • 1 12 fl oz. German ale
  • 1/2 cup apple cider
  • 3 tbsp fresh thyme (chopped)
  • 1 1/2 cup chicken stock
  • 2 cups good qaulity sauerkraut (drained)
  • Kosher salt
  • Freshly ground black pepper

Instruction

  • Heat your grill to medium-high heat , or a large heavy skillet.
  • Add the brats, and cook until browned on all sides, about 5 minutes (doesn't need to be cooked completely through...they will finish cooking while braising). Set aside.
  • In a Dutch oven (or large sturdy pot), over medium eat, warm the olive oil.
  • Add the onion and saute until tender and golden, about 10 minutes.
  • Add the flour and cook, stirring for another minute.
  • Whisk in the ale and cider until the mixture is smooth and bubbly.
  • Add the thyme and stock, whisking to blend, and bring to a simmer.
  • Return the sausages to the pot and cover.
  • Reduce the heat to medium-low, and cook for 15 minutes.
  • Uncover, add the sauerkraut, and simmer until the sauce is slightly reduced, about 5 minutes longer.
  • Taste and season with salt and pepper.
  • Divide the sausages and sauce among serving bowls and serve at once.