Bratwurst with Sauerkraut

Instructions

1. 1

   Drain the sauerkraut in a colander and rinse under cold water to remove excess brine. Squeeze out excess moisture and set aside.

2. 2

   Heat butter in a large Dutch oven or deep skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until soft and golden brown, about 10-12 minutes.

3. 3

   Add the garlic and caraway seeds to the onions and cook for 1 minute until fragrant. Stir in the sauerkraut, beer, chicken broth, brown sugar, bay leaf, and black pepper. Bring to a simmer.

4. 4

   While the sauerkraut simmers, heat vegetable oil in a separate skillet over medium-high heat. Add the bratwurst and sear on all sides until golden brown, about 6-8 minutes total. The sausages do not need to be cooked through at this point.

5. 5

   Nestle the browned bratwurst into the simmering sauerkraut mixture, ensuring they are partially submerged. Cover and reduce heat to medium-low.

6. 6

   Cook covered for 15-20 minutes, turning the bratwurst once halfway through, until the sausages reach an internal temperature of 160°F and the sauerkraut is tender and flavorful.

7. 7

   Remove the bay leaf and serve the bratwurst on a bed of sauerkraut with whole grain mustard on the side.