Bratwurst and Sauerkraut

You are probably wondering why there is no photograph of this recipe, right?  Well, it is because we ate it! Seriously. The bratwurst and sauerkraut, not the photo, he-he. I thought that I had a picture that could be used but I did not, so it is time to use your imagination. Yea!

This is very easy but it does take a little while to cook.  The bratwurst needs to be boiled in beer first and then baked.  Once the links are boiled, you can put everything in the oven to finish cooking.  Throw some frozen biscuits in the oven, (cook in a separate pan) at the last minute and your family will be amazed.  This works well for any type of sausage.  Boiling reduces the amount of fat left in the meat, however, if you use the same beer to bake with, then that does not apply.  I use fresh beer hoping to reduce the amount of fat clogging my arteries.  You can substitute chicken broth for the beer if you are opposed to using alcohol.

1 package of Bratwurst
12 to 24 ounces of beer or chicken broth, divided
1 32-ounce jar of Sauerkraut, I use Libby's
Caraway Seeds (optional)

Preheat oven to 350 degrees.
In a saucepan, place bratwurst and pour in enough beer or broth to just cover.  Bring to boil and cook for 10 to 15 minutes.  The sausage will appear gray.

Wash and drain sauerkraut, place in an 8" X 8" oven proof baking dish.  Toss with caraway seeds, if using.  Place boiled bratwurst on top of sauerkraut.  Add 6 ounces of beer or broth.  Bake at 350 degrees about 30 minutes.  When the tops side of the sausages are crispy, turn over and brown the other side, about 20 minutes, more.  Remove from oven, and adjust the heat to accomodate the frozen biscuits.  Tent the bratwurst to keep warm.  Cook the frozen biscuits as directed.

Enjoy!

Deloris