The Perfect Brat
Ingredients:
Bratwurst
8 (3-ounce) veal bratwurst
8 buns of choice
Düsseldorf mustard, as needed
Smothered Onions
1 stick of butter
2 cups sliced onions
1/3 bottle (4 ounces) Berghoff Lager Beer
Salt and pepper
Sauerkraut
1 ½ cups applewood-smoked bacon, chopped (1 pound)
1 cup Berghoff Lager Beer
6 cups bagged or canned sauerkraut, rinsed and drained
¼ pound (1 stick) unsalted butter
1 tablespoon toasted caraway seeds
Directions:
Make the sausages: Preheat the oven to 350°F. Bratwursts should be baked or grilled until lightly browned, 12 to 15 minutes. Use tongs rather than a fork for turning, as piercing skin will release juices and cause the bratwurst to dry out.
To Make the Smothered Onions: In a deep 12-inch skillet, melt the butter over medium heat. Add the onions and cover, stirring occasionally. After the onions turn light brown, about 10 minutes, add the beer and simmer, uncovered, for 10 minutes. Season with salt and pepper.
To Make the Sauerkraut: In a 12-inch skillet, cook the bacon until crisp; drain off the fat. Add the beer to the pan to deglaze it. Stir in the sauerkraut, butter, and caraway seeds. Simmer over low heat for 45 minutes, stirring occasionally. Keep warm.
Accompany the sandwiches with a pot of Düsseldorf mustard, Potato Salad, Sauerkraut, and the Smothered Onions. You may omit the buns and serve the bratwursts on a plate with the onions, kraut, and potato salad.
