Beer-Simmered Bratwurst with Grilled Onions And Sauerkraut

Cooking With Rania - "Fun Recipe for New Year’s"
KDKA Pittsburgh Today Live 12/28/2011

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Beer-Simmered Bratwurst with Grilled Onions And Sauerkraut

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 pepper

For the Bratwurst:
3 large onions, thinly sliced
3 pounds precooked bratwurst, pricked with a fork
6 (12-oz) bottled dark beer
2 cups water
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 (1-inch) piece fresh ginger, peeled and chopped

Bratwurst buns
Whole grain mustard

DIRECTIONS

For the sauerkraut: 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. 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.)

For the bratwurst: Arrange the onion slices on the bottom of a medium stock pot. 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.

When ready to serve, heat a non-stick grill to on medium high heat. 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.

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.