Baked Bratwurst In Beer

Baked Bratwurst In Beer

Ingredients:
4 bratwurst
4 medium red potatoes, peeled and quartered

Directions:
1 2-pound bag sauerkraut, rinsed and drained
1 large yellow onion, roughly chopped
1 12-ounce can of beer, room temperature
4 hot dog buns
Stone-ground or Bavarian-style mustard to taste
1. Preheat oven to 425°F. Treat an ovenproof Dutch oven with nonstick spray and
lay the bratwurst in the pan. Bake uncovered for 15 minutes.
2. Remove the pan from the oven and arrange the potato wedges around the meat.
Add the sauerkraut and onion over the potatoes and meat. Pour the beer into the
pan, being careful that it doesn’t foam up. Cover and bake for 45 minutes.
Remove the cover and bake for an additional 15 minutes, or until the potatoes are
tender and much of the beer has evaporated.
3. Serve the bratwurst on buns generously spread with mustard; add some drained
sauerkraut and onions to each sandwich. Serve the potatoes and additional
sauerkraut on the side.
Baked Bratwurst in Beer for a Crowd
If you’ll be serving the bratwurst for a casual meal with potato chips on the
side, omit the potatoes. There will be enough sauerkraut for 8–12
sandwiches. Add the desired amount of bratwurst and otherwise follow the
baking instructions.
SWEDISH PORK LOIN
Leaner cuts of meat can get dry in a slow cooker. A pork sirloin roast is a good
compromise; it’s low in fat, yet it cooks up tender and moist. For gravy instead of
sauce, mix the reduced pan juices with heavy cream.
Yields 8 servings