Food Network: Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut

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Beer-Simmered Bratwurst with Onions and Red Cabbage Sauerkraut
Recipe courtesy Bobby Flay

Ingredients
3 large onions, peeled and thinly sliced
2 cloves garlic, smashed
3 pounds precooked bratwurst, pricked with a fork
6 bottles dark beer
2 cups water
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 (1-inch) piece of fresh ginger, peeled and chopped
Hot dog buns, brown bread, or hoagie buns
Sweet and hot German mustard, optional, for garnish
Spicy brown mustard, optional, for garnish
Red Cabbage Sauerkraut, recipe follows
Pickles, optional, for garnish
Pickled beets, optional, for garnish

Pickled eggs, optional, for garnish

Instructions
Preheat the grill to high. Arrange the onion slices and garlic along the
bottom of a medium stockpot. Place the bratwurst on top and then add the beer, water, coriander,
caraway, mustard seeds, and ginger. Bring to a simmer over the grill grates or on a burner. Simmer
the sausages in the mixture for about 10 minutes. Remove the pan from the heat and let the bratwurst
sit in the liquid for 10 minutes.

Remove the sausages with a pair of tongs onto a platter. Remove the onions with a slotted spoon and
place in a bowl. Grill the sausages until the casings are crisp and golden brown, about 3 to 4
minutes per side. Serve the bratwurst on the buns with the onions, mustard and sauerkraut, if
desired. Garnish with pickles, pickled beets, and pickled eggs, if desired.

Red Cabbage Sauerkraut:
1/4 cup olive oil
2 cups red wine vinegar

1 cup water
1/4 cup granulated sugar
1 teaspoon whole mustard seeds
2 cloves garlic, peeled and thinly sliced
1 large head red cabbage, thinly shredded
Salt and freshly ground pepper

Preheat grill to high. In a medium saucepan, combine the oil, vinegar, water, and sugar over medium
heat, and cook until the sugar has melted. Add the mustard seeds, garlic, and cabbage, and cook
until the cabbage is soft, about 15 to 20 minutes. Season with salt and pepper, to taste.