While I do have a Grandma of German heritage she was not the cooking type! That being said, growing up in Chicago and frequenting Wisconsin for vacations I am well acquainted with bratwurst and sauerkraut. We spent our summer vacations up in Door County, Wisconsin and a highlight for me was the Rotary club's 4th of July grill out! Hot dogs and brats were a couple bucks and served unadorned. Oddly, Bratwurst was the only sausage I ate with ketchup on top. As an adult I now prefer the traditional brown mustard. Now. Ben did grow up with a legit German Oma (grandma) and she was most definitely the cooking type! This dish is inspired by her!
Preparation time: 15 minutes
Cook Time: 40 minutes
Makes: 4-6 servings
2-4 slices of PFB Bacon, roughly chopped
1 medium onion, sliced medium
1-2 bags of sauerkraut (if homemade, 1 quart)
1 bottle of beer
1 cup pork stock
In a heavy bottom pan, saute bacon until nicely browned. Add sliced onions and coat onions in the rendered bacon fat. Add sauerkraut, beer and stock. Carefully lay thawed sausages over the bed of sauerkraut and bacon.
Simmer for 40 minutes.
*Note: Pork sausage is done when the internal temperature reads 150F/65C
Side dish suggestions are mashed or roasted potatoes and German Apple Cake for dessert!