Bratwurst Cooked in Beer, with Apple Sauerkraut

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Emeril Salutes Seattle

Rated 5 stars out of 5
  • Rate This Recipe
  • Read 12 Reviews
Total Time:
2 hr 20 min
Prep
20 min
Cook
2 hr 0 min
Yield:
4 to 8 servings
Level:
Intermediate
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Ingredients

  • 8 links bratwurst sausage
  • 2 cups julienned red onions
  • 4 (8-ounce) bottles dark beer
  • 6 ounces bacon, chopped
  • 2 cups julienned yellow onions
  • 1 tablespoon minced garlic
  • 3 large red or golden delicious apples, cored and cubed
  • 1 bay leaf
  • 1 teaspoon whole black peppercorns
  • 1 teaspoon juniper berries, crushed
  • 2 pounds sauerkraut, rinsed well under cold running water and drained
  • 2 tablespoons light brown sugar
  • 1 teaspoon salt
  • Freshly ground black pepper
  • Buns or Rolls, accompaniment
  • Assorted Mustards, accompaniment
  • Lots of cold beer, accompaniment

Directions

With a sharp knife or kitchen fork, prick each sausage several times. In a saucepan, combine the red onions and beer and bring to a simmer over medium heat. Add the sausages and poach until almost cooked through, about 5 minutes. Remove the sausages from the liquid and set aside, reserving the liquid.

In a large pot, cook the bacon over medium heat until crisp, about 5 minutes. Remove with a slotted spoon and drain on paper towels. Add the yellow onions to the fat in the pan and cook, stirring, until very soft, 5 to 6 minutes. Add garlic and cook, stirring, for 30 seconds. Add the apples and cook, stirring, until starting to soften, about 2 minutes. Add the bay leaf, peppercorns, and juniper berries and cook, stirring, for 30 seconds. Add the sauerkraut and reserved beer cooking liquid (without the onions), sugar, salt and pepper, and bring to a boil. Reduce the heat and simmer uncovered until tender and aromatic, stirring occasionally, about 1 1/2 hours.

Preheat the grill. Grill the sausages until cooked through, about 5 minutes, turning to cook evenly on all sides. Remove and place on a platter.

Remove the sauerkraut from the heat and discard the bay leaf. Stir in the cooked bacon and adjust the seasoning, to taste. Arrange the sauerkraut on the platter with the sausages and serve, if desired, with rolls and mustard. Serve with cold beer.

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Newest Ratings and Reviews

Read all 12 reviews

  • on November 13, 2009

    Flag

    When looking at this recipe I was not sure because of the Juniper berries and apple. Never having homemade saurkraut I did not know what to think... I tried it, using Budweiser.... It was delicious... Have made it a second time since... Very filling! Wonderful. Thanks!

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  • on October 26, 2008

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    Please put the peppercorns and the crushed juniper berries in a cheesecloth, no one wants to bite into them! You can doctor-up sauerkraut easier than this. If you do want to follow the recipe, and you rinse the sauerkraut, add some malt vinegar or apple cider vinegar.

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  • on September 03, 2008

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    MADE THE BRATS AND CABBAGE FOR LABOR DAY & THEY WERE A BIG HIT! I WOULDN'T CHANGE A THING!

    people found this review Helpful.
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