Beer-Simmered Bratwurst with Grilled Onions and Red Sauerkraut by Bobby Flay

Beer-Simmered Bratwurst with
Grilled Onions and Red Sauerkraut
by Bobby Flay with Julia Moskin
from Bobby Flay's Boy Gets Grill
(Scribner, 2004)
Serves 4 as appetizer; can be doubled

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My favorite dish for grilling or a tailgate party takes only a little more effort than plain hot dogs but is so much more delicious. Bratwursts are usually precooked, like hot dogs, so grilling crisps them up and makes them juicy. A quick, homemade sauerkraut is very easy to make; I like mine a little sweet and spicy. I've infused the whole dish with warm spices — mustard, coriander, ginger, and caraway — to make your guests sit up and take notice. This dish is better than your average dog!


convert		Ingredients
		For the sauerkraut
2 cups		red wine vinegar
1 cup		water
1/4 cup		sugar
1 large head		red cabbage, cored and thinly shredded
2 cloves		garlic, thinly sliced
1 teaspoon		whole mustard seeds
		Salt and freshly ground black pepper

		For the bratwurst
3 large		onions, thinly sliced
3 pounds		precooked bratwurst, pricked with a fork
Six		12-ounce bottles dark beer
2 cups		water
1 teaspoon		coriander seeds
1 teaspoon		caraway seeds
1 teaspoon		mustard seeds
One		1-inch piece fresh ginger, peeled and chopped
		Hot dog buns, hoagie buns, or bratwurst buns
		Various mustards (I like spicy brown, sweet-hot, and coarse-grain)

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Method

MAKE THE SAUERKRAUT
1. Combine the vinegar, water, and sugar in a large saucepan (not aluminum or cast-iron), bring to a boil, reduce the heat, and simmer until the sugar has dissolved.

2. Add the remaining ingredients and simmer until the cabbage is soft, about 20 minutes. Season to taste with salt and pepper. (The sauerkraut can be made up to 2 days in advance, cooled, covered, and kept refrigerated. Bring to room temperature and drain before serving.)

MAKE THE BRATWURST
1. Arrange the onion slices on the bottom of a medium stockpot. Place the bratwurst on top and add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer and cook for about 10 minutes. Remove from the heat and set aside for at least 10 minutes and up to 1 hour.

2. When ready to serve, heat your grill to high.

3. Lift the sausages out of the pot. Remove the onions with a slotted spoon and place in a serving bowl. Discard the remaining liquid and aromatics.

4. Grill the sausages until crisp and golden brown on all sides, about 10 minutes total. If you like, grill the buns until lightly toasted. Serve the bratwurst on the buns with sauerkraut, onions, and mustard.

Reviews

On 7.13.04 Leslie Schmid wrote:
A great resolve for dry brats on the grill! Everything was moist and tasty. The infusion of warm spices were an added touch, which would make anyone a convert.