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Beer Bratwurst and Caramelized Sauerkraut

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8 Bratwurst Veal, Pork or Beef
3 cups Sauerkraut drained and dried on paper towels
330 ml Dark Beer German-Style Bock Beer
1 large Red Onion
2 cups Beef Broth
3 tbsp Butter
1 tbsp Brown Sugar
250 gr Emmentaler grated

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Beer Bratwurst and Caramelized Sauerkraut

    • 30
    • Serves 8
    • Easy


    So summer is gone. Or almost gone. Here in the Netherlands we still have 20, which is even better then what we had in July. But, anyways, this post is not about the weather in the Netherlands, but about autumn. Long, warm autumn, with cool mornings that gives us a soft and cozy mood. Our cat starts cuddling on his pillow again, my cashmere shawl is always in hand and the fragrance in the house is totally different. This Sunday, since we are getting close to Oktoberfest, we decided to go fully German with these amazing Beer Braised Bratwursts, covered in Caramelized Sauerkraut and topped with Emmentaler. And of course, lots of beer.


    Doesn’t it just sound delicious? This meal was more than perfect for a Sunday afternoon. But now let me tell you a little bit about the beer. I am a big fan of Radler, since I don’t like the bitterness of the beer, but this super fresh Warsteiner just became my favorite. You can read more about it here and if you are looking for a very light drink, with citrus flavour but still a big hint of beer, this is the right one for you.

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    Patience, my dear

    Bring onion, beer, and bratwurst to a pan and simmer. Simmer, simmer, simmer. For about 15 minutes, until you obtain sort of a syrup like consistency, turning the sausages from time to time. Remove sausages, add beef broth to the pan and scrape the bottom to remove the "burnt" pieces. This is what gives the super nice taste to this dish, so don't skip this step.


    More Patience

    Bring sausages back to the pan and simmer until fully cooked, for about another 10 minutes. Remove the sausages one more time and put the heat up high. Bring to a bubbly boil and reduce until syrupy. Keep an eye on it so it doesn't burn. Add the sauerkraut to the pan and cook for 5 minutes. Make some room (like little nests) and place the sausages in the pan. Mix and stir until everything is a little crispy.


    A nice presentation

    Cut your buns in half, lengthwise. Put some sauerkraut on the sides and the wurst in the center. Top with a little more sauerkraut and cheese. If you want the cheese molten broil for 2 minutes in the oven at 220 C.


    I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

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