Bockwurst Braised in Ale with Homemade Sauerkraut
Submitted by leilani75
Plump bockwurst simmered in heavy ale with bay leaves, cloves, and brown sugar, served over apple cider sauerkraut with caraway seeds. A hearty German sausage dinner in under an hour.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
50 minThis is the kind of plate that makes you wish you were sitting in a Munich beer hall with a stein in hand.
Bockwurst gets gently braised in heavy ale spiked with bay leaves, whole cloves, and a spoonful of brown sugar until the sausages are plump and warmed through.
Meanwhile, sauerkraut simmers separately with apple juice and caraway seeds until it’s tender, tangy, and slightly sweet.
Mound the kraut on warm plates, lay the sausages on top, and finish with a generous dollop of honey beer mustard. Prost.
Kitchen Tips
- Use a malty, full-bodied ale. Light lagers won’t give the braising liquid enough backbone.
- Simmer the sausages gently. A hard boil will split the casings and dry out the meat.
- If your sauerkraut is very briny, rinse it under cold water before adding to the pot. You can always add salt back, but you can’t take it away.
- Any white sausage works if bockwurst isn’t available. Weisswurst or bratwurst are both solid choices.
Ingredients
Directions
Add ale, bay leaf, cloves, sugar, salt and pepper to a saucepan and simmer for 3 to 4 minutes.
Add bockwurst and simmer slowly, covered, for 4 to 5 minutes or until warmed through and plump.
Drain sauerkraut and rinse, if it is too strong.
Add to a non-reactive saucepan along with apple juice, caraway seeds and salt and pepper to taste.
Simmer slowly, partially covered, for 20 to 30 minutes or until most of the juices are absorbed.
To serve: Mound sauerkraut on warm plates and top with steamed bockwurst and a big dollop of homemade Honey Beer Mustard.
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