I’m a hunky, through and through. Cabbage and noodles, pigs in a blanket, goulash, bowtie cookies, nut roll, polka music and dancing, etc. So of COURSE I love brats and krat! I don’t care how you cook’em, they will be eaten. I found this recipe on my supermarket’s website of all places and boy was it good. I mean. GOOD.
- 3 12 oz. packages of bratwurst
- 1 Tbsp. canola oil
- 1 12 oz. bottle of a fall type beer – Dogfish Punkin was my choice!
- 1 2 lb. bag sauerkraut
- 2 cups apple cider
- ½ cup firmly packed brown sugar
- 2 Tbsp. fresh thyme
- 2 Granny Smith apples — cored and cut into eighths
- heavy rolls (optional)
- spicy mustard (optional)
Preheat oven to 350˚F. Cut 4 diagonal slits in each bratwurst at 1-inch intervals, being careful to not cut all the way through. Heat oil in a large skillet over medium-high heat; brown bratwursts for 5-7 minutes, turning frequently. |
Remove bratwurst from skillet and transfer to a roasting pan. Deglaze skillet with beer.
Reduce heat and add sauerkraut and cider to pan; do not drain or rinse sauerkraut before adding. Simmer for 10-15 minutes. Remove sauerkraut from heat, stir in brown sugar and thyme, and pour over brats. Add apples to pan, cover with foil, and place in oven. Cook 45 minutes to 1 hour.
In a large colander, drain sauerkraut to remove excess liquid; discard liquid. Serve brats and kraut on heavy rolls with spicy mustard, if desired.
Now on the count of three, everyone yell OOM-PA-PA! Enjoy your brats and kraut with some polka music. You’re welcome.