This recipe is one of my Hubby's specialties. To be honest, I never liked sauerkraut - until I tried it his way. This sauerkraut doesn't have that overpowering bitterness that was in all of the other krauts that I've tried. Instead, there is a mild savory flavor that truly compliments the brats. The two blend beautifully together to make the perfect dish. It does take a while to prepare though (6-8 hours) - but hey, perfection takes a little time... and it is soooo worth it!
- 1 large Onion, julliened
- 4 Tbs Butter or Margarine
- Black Pepper
- 2 Tbs Minced Garlic
- 2 - 14 oz. cans Bavarian Style Sauerkraut (Silver Floss)
- 2 - 14 oz. can Shredded Sauerkraut (Silver Floss)
- 12 oz. Beer (Miller Lite or Coors Light)
- Greek Seasoning (Cavender's)
- Garlic Salt (Lawry's)
- Creole Seasoning (Tony Chachere's)
- 10 Bratwursts (Johnsonville)
- Lemon Pepper (Tone's)
|Pictures of the Greek and Creole Seasoning to help you find them at the store.|
Melt butter in a 6 quart electric roaster set to high. (If you don't have an electric roaster, a slow cooker will work, but it will take longer.) Once the butter is melted, add in the onion. Then salt and pepper to taste. Saute onion, stirring until translucent. Add minced garlic and continue to cook for just a minute. Add all of the sauerkraut (do not drain) and the beer. Season with the Greek seasoning, garlic salt, and Creole seasoning, to taste. We don't really measure it out, but I would say we used between 1 and 2 tablespoons each. Stir to mix well. Cover and continue to cook on High for 3 hours, stirring occasionally. Add water as needed, but not too much. You don't want it to be soupy, but you don't want it to dry out either.
After the kraut has been cooking for 3 hours, Sprinkle the bratwursts with lemon pepper and a little Greek seasoning, and grill slowly until just done inside and crispy on the outside.
Once cooked, cut the Brats in half, lengthwise, and submerge in the sauerkraut. Continue cooking for 3-5 hours to let all of those yummy flavors mingle. Stir occasionally, and gently. Be careful not to break down the brats. When the color begins to brown up (after about 2 hours), reduce the heat to low. If you're using a slow-cooker you'll probably keep it on high the entire time.
To serve: Place a half-brat on a bun with mayonnaise and mustard. Top with slightly drained kraut, and dig in!