Brats and Kraut

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.
You’ll need:

• 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.