In the Midwest, it’s standard procedure to cook bratwurst in a bath of beer and onions, then grill the brats over charcoal and serve on a bun with mustard and sauerkraut. kolgrim has improved the whole deal by spicing up the ’kraut and cooking the brats in it, creating a terrific commingling of flavors. The brats will be amazing, and so will the ’kraut, he promises.
Halve and slice thinly 1 1/2 onions, and caramelize them in 4 tablespoons butter in a cast iron pan. When they are nicely browned, add 1/2 to 1 tablespoon each yellow and brown mustard seeds and caraway seeds. When the mustard seeds start to pop, add a bay leaf or two, 5 to 10 whole allspice, and black pepper to taste. Drain a bag of refrigerated sauerkraut and add it to the onions and spices, along with a bottle of dark beer. Make a bath of two bottles of dark beer, half an onion thinly sliced, and 4 tablespoons butter. Bring the bath to a boil, then lower the heat and simmer the bratwurst until it’s cooked through. Grill the brats 3 to 5 minutes per side over hot coals; at the same time, put the sauerkraut mixture on the cooler side of the grill and add the beer bath to it. When the brats are done grilling, put them in the pan with the ’kraut and beer for 30 minutes to an hour. It will be at its best when most of the liquid is cooked away.
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