Yield: 4 Servings
– 3 cups lager-style beer, divided
– 1 pound Karl Ehmer Chicken Bratwurst
– ½ teaspoon salt, divided
– ½ teaspoon black pepper, divided
– 1 pound bagged sauerkraut, drained
– 2 tablespoons whole-grain mustard
– 4 hot dog buns
1) Pierce each sausage several times all around with a fork.
2) In a medium saucepan over medium-high heat, bring the beer to a boil and reduce to a simmer. Add the sausage with ¼ teaspoon each salt and pepper. Cover and poach sausage for 5-7 minutes. Remove sausage and reserve 1 cup of the cooking liquid.
3) Bring the reserved cooking liquid to a boil. Add the sauerkraut, mustard, and the remaining salt and pepper. Return to a boil. Reduce to a simmer and cook, uncovered, stirring occasionally, until the liquid has evaporated, about 10 minutes. In the meantime, grill the sausages until slightly crisp.
4) Serve the sausages in hot dog buns, topped with the sauerkraut.

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Instructions

Prepare the Sausages

Pierce each sausage several times all around with a fork.

Poach the Sausages

In a medium saucepan over medium-high heat, bring the beer to a boil, then reduce to a simmer. Add the sausages along with half of the salt and pepper. Cover and cook for 5–7 minutes. Remove the sausages and reserve 1 cup of the cooking liquid.

Prepare the Sauerkraut

Bring the reserved cooking liquid to a boil. Add the sauerkraut, mustard, and remaining salt and pepper. Reduce to a simmer and cook uncovered, stirring occasionally, until the liquid has evaporated (about 10 minutes).

Grill the Sausages

Grill the sausages until slightly crisp on the outside.

Assemble

Place sausages into hot dog buns and top with the prepared sauerkraut.

Serve

Serve hot and enjoy.