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.