- • 1⁄8 teaspoon celery seeds
- • 1⁄8 teaspoon caraway seeds
- • 1 can or bottle (12 fluid ounces) lager beer
- • 1 tablespoon light brown sugar
- • 2 teaspoons dry mustard powder
- • 1 teaspoon onion powder
- • 1⁄8 teaspoon ground black pepper
- • 1⁄8 teaspoon dried dill weed
- • 1 pound fresh bratwurst sausages
- • 1 pound sauerkraut (homemade or store-bought from the refrigerated case), drained
- 1. Crush celery seeds and caraway seeds in mortar and pestle until ground; set aside.
- 2. Mix beer, brown sugar, mustard powder, onion powder, black pepper, dill weed, and ground celery and caraway seeds in bowl, stirring until brown sugar is dissolved.
- 3. Place brats in large non-stick skillet over medium heat; add beer mixture. Bring to boil, then reduce heat to low. Cover and simmer for 10 minutes. Remove brats and set aside.
- 4. Increase burner temperature to medium. Bring sauce to boil, and continue boiling until mixture reduces to thick, syrupy liquid, about 20 minutes. Stir in sauerkraut, and cook for an additional 5 to 8 minutes. Transfer to serving platter or portable dish for serving.
- 5. Grill bratwursts. Serve over sauerkraut, or on potato rolls topped with sauerkraut, spicy mustard and Swiss cheese.
Whether you are barbecuing at home or at a tailgate, boil these brats ahead of time for a German flavor that’s a bit Americanized – an intense beer flavor with a little bite. Serve these brats over sauerkraut, or on potato rolls topped with spicy hot German mustard, Swiss cheese and sauerkraut.
Check out more traditional German recipes.