Stout Beer Glazed Brats with Sauerkraut

Cincinnati’s version of a “Perfect Storm.”  Bratwurst, beer, and sauerkraut!

Ingredients

—1 PK Queen City Sausage Bratwurst

—1 LBS. Sauerkraut.  Drained

—1 12 OZ Bottle stout beer

—1/2 Onion.  Sliced

—Pinch of salt

—1/4 TSP Ground pepper

—Pinch of Dill weed, caraway seeds, and celery seeds

—2 TSP dry mustard powder

—1 TBLS Light brown pepper

Directions

1. Grill or broil the brats first.  Cover to hold heat and set aside

2. Crush all seeds until ground

3. Combine beer, brown sugar, salt, pepper, brown sugar, and seeds in a bowl.  Dissolve sugar completely

4. Take the mixture from the bowl and place into a large non-stick skillet.  Medium heat.  Bring to a boil and then simmer for about 10 -15 minutes to reduce excess liquid

5. Add the sauerkraut and mix throughly.

6. Add the brats to the skillet and coat throughly.  Cook for about 1 minute

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