Ingredients

The following ingredients have 5 Servings
  • 4 tablespoons extra virgin olive oil
  • 10 uncooked bratwurst sausages
  • 1 pound onions, large dice
  • 2 tablespoons garlic, minced
  • 1 teaspoon celery salt
  • 1 teaspoon caraway seeds
  • 1 teaspoon dry ground mustard
  • 1 pound fresh green cabbage shredded thin (We used a mandolin)
  • 2 pounds fresh drained sauerkraut (or canned if fresh is not available)
  • 1 teaspoon sugar (optional, see note above)
  • 1 12-ounce bottle of ale such as Blue Moon (see note above)
  • Long sub rolls or boiled potatoes, for serving
  • Mustard, for serving

Instruction

  • If you plan to serve this dish as an entrée with boiled potatoes instead of as a sandwich, begin preparing the potatoes now.
  • In a large skillet or sauté pan, heat oil over medium heat and add bratwurst. Brown each side for two minutes turning a quarter turn each time so all four sides get browned. If they are curled, I found that stacking them against each other while cooking will keep them from flipping on their side. Once browned, remove to a platter and set aside.
  • In the same pan, raise the heat to medium high and add onions. Cook for four minutes stirring with a wooden spoon.
  • Add garlic, celery salt, caraway seeds and dry mustard. Stir and cook one minute.
  • Add cabbage and cook for five minutes.
  • Add drained sauerkraut, optional sugar, beer and browned bratwurst. Nestle the bratwurst into the mixture so they are totally covered. Bring to a boil, cover and lower to a simmer. Cook five minutes then remove cover and turn bratwurst. Raise heat to a medium simmer and with cover off cook 5-7 more minutes to cook off some of the liquid and to finish cooking the bratwurst. It is OK to still have some liquid in pan.
  • Serve on rolls with spicy, yellow mustard or serve with boiled potatoes as a complete meal.