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.