Diva Tasting: Sauerkraut and Bratwurst

Sauerkraut and Bratwurst


  • 1/8 Teaspoon Celery Seeds
  • 1/8 Teaspoon Caraway Seeds
  • 1 Pound Fresh Bratwurst or Cheddar Brats Sausages
  • 1/4 Cup White Vinegar
  • 1 Tablespoon Light Brown Sugar
  • 2 Teaspoons Dry Mustard Powder
  • 1 Teaspoon Onion Powder
  • 1/8 Teaspoon Ground Black Pepper
  • 1/8 Teaspoon Dried Dill Weed
  • 1 Pound Sauerkraut (preferably Barrel-Aged), Drained


  1. Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
  2. Place bratwursts into a large nonstick skillet over medium heat. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
  3. Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with cooked bratwurst.
  4. Serve with potato salad and Texas Toast

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