- 4 Servings
- Prep 10 min
- Cook 25 min
- One 12-ounce bottle beer
- 1 cup chicken broth
- 8 cooked bratwurst sausage
- 5 slices bacon, chopped
- 2 onions, sliced
- 1 pound sauerkraut, drained
- 2 carrots, shredded
- 2 granny smith apples, cut into matchsticks
In a saucepan, simmer the beer, chicken broth and bratwurst for 10 minutes. Reserve the bratwurst and cooking liquid separately.
Meanwhile, in a large skillet, cook the bacon over medium heat for 6 minutes. Using a slotted spoon, transfer to a plate. Add the onions to the skillet and cook over medium-high heat until softened. Add the reserved cooking liquid, bring to a boil and cook until most of the liquid has evaporated, about 8 minutes. Add the sauerkraut, carrots, bacon and bratwurst and cook, covered, until heated through. Stir in the apples.
I used a bottle of Yeungling Lager, which added a nice flavor, and I also used beer flavored brats.
I basically halved the recipe, using 4 brats (although still 1 c of chicken broth and a whole bottle of beer, and 1 lb of sauerkraut..woops!), 4 slices of bacon, 1 onion, 2 carrots, and 1 apple. It was a bit too much for my skillet to handle, but it did work.
I would have liked the apples to be a little bit softer, but perhaps had I sliced them smaller, they might have been. Next time, I will add them to the heat a little bit earlier.
So, I'll probably make this again, but not for a weeknight...