1 pound German bratwurst sausages
2 garlic cloves, minced
1 (12 ounce) can lager beer
1 tablespoon brown sugar
1 ½ teaspoons caraway seeds
¼ teaspoon blade mace, ground
¼ teaspoon marjoram, ground
1 teaspoon onion powder
1 teaspoon dill weed
1 teaspoon celery seeds
1 teaspoon black pepper
1 teaspoon brown mustard seeds, ground
1 ½ teaspoons Hungarian paprika
2 tablespoons butter
1 ½ tablespoons olive oil
2 cups sauerkraut
sprig of rosemary (optional garnish)
Our European cuisine wouldn’t be complete without the classic German bratwurst and sauerkraut meal. For our recipe, we’ve cooked brats in an aromatic sauce flavored with mace, marjoram, brown mustard and paprika. The sauce is reduced to a yummy coating that sticks to the sausages, adding to the flavor of the brat. We then cook sauerkraut in the same pan we’ve used for the brats and sauce, imparting meaty flavor into the sauerkraut. We have a great recipe for easy homemade sauerkraut. Imagine topping a bratwurst hoagie with sauerkraut and Bavarian spicy beer mustard you’ve made in your own kitchen!
Use a mortar and pestle to grind the celery seeds, blade mace, mustard seeds and any other whole spices. Set aside.
Peel and mince the garlic.
Heat butter in a skillet over medium. Sauté the garlic until aromatic (about 1 minute).
Then add the following ingredients:
Bring to a brief boil and then reduce heat to low. Cover skillet and simmer for 10 minutes. Remove the lid and turn the heat back up to medium. Continue cooking for 30 – 40 minutes, or until sauce thickens to a sticky coating and the brats are cooked through. Stir brats occasionally to ensure even cooking, and then remove them to plate.
Add the oil and sauerkraut to your skillet and cook until heated (about 5 minutes).
Remove from heat. Serve brats warm on a hoagie, topped with sauerkraut and a squiggle of Bavarian spicy beer mustard. Optionally, garnish with a fresh sprig of rosemary.