Beer Glazed Brats and Sauerkraut

When it comes to German food and Oktoberfest, my mind heads straight to brats and sauerkraut.  I remember having this meal, along with scalloped potatoes, many times growing up but never really appreciated the dish.  But, when I was preparing the menu for my own Oktoberfest meal this year, I stumbled across this recipe.  I mean, when you glaze the sausages in a beer and brown sugar mixture, you can't possibly go wrong, am I right?!  This combo would be equally tasty on a toasted bun with spicy brown mustard, which is actually my favorite way to enjoy for a brat!

1/8 teaspoon celery seeds

1/8 teaspoon caraway seeds

1 pound fresh bratwurst sausages

1 (12 fluid ounce) can or bottle lager beer

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

Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.

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.

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.