Bratwurst Cooked in Beer with Apple Sauerkraut

By Golfwidow7

Ingredients

• 8 fresh bratwurst
• 2 C. julienned red onions
• 4 bottles (8 oz each) dark beer
• 6 oz. bacon (6 slices) chopped
• 2 C. julienned yellow onions
• 1 T. minced garlic (2 cloves)
• 3 large red or golden delicious apples, cored and cubed
• 1 bay leaf
• 1 t. whole black peppercorns
• 1 t. dried juniper berries, crushes
• 2 lbs. sauerkraut, rinsed under cold water and drained
• 2 T. light brown sugar
• 1 t. salt
• Fresh groud pepper to taste

Preparation

Step 1

With a sharp knife or fork, pierce each sausage several times .

In a saucepan, combine the red onions and beer, and bring to a simmer over medium heat. Add the sausages and poach until just cooked through, about 8-10 minutes. Remove sausages from the poaching liquid and refrigerate. Strain onions from poaching liquid and discard: reserve liquid.

In a large pot, cook bacon over medium heat until crisp, about 5 minutes. Remove bacon with slotted spoon and drain on paper towels. Add yellow onions to fat in pan and cook, stirring until very soft, about 5-6 minutes. Add garlic and cook, stirring 30 seconds. Add apples and cook, stirring until they begin to soften, about 2 minutes. Add bayleaf, peppercorns, and crushed juniper berries and cook, while stirring, 30 seconds. Add sauerkraut, reserved beer poaching liquid, brown sugar, salt, and pepper, and bring to a boil. Reduce heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1.5 hours.

Preheat grill. Grill sausages until cooked through, about 5 minutes, turning to cook evenly on all sides. Remove and place on platter.

Remove sauerkraut from heat and discard bayleaf. Stir in cooked bacon and season with salt and pepper to taste. Arrange sauerkraut on the platter with the sausages and serve with rolls, mustard, and cold beer.