Monday, February 18, 2008

Packer Brats with Butter 'Kraut

These are made by yours truly's wonderful huband Ryan! These brats are awesome but what really makes them over the top is the sauerkraut. It is sooooo good!

Now the sauerkraut requires a lot of butter hence the name buttered 'kraut. I don't remember it having this much butter the last couple of times we've made them but this time it was just too much butter so I think next time we'll have to cut back.

Packer Brats
Courtesy of Greenbay Jim click here for original recipe

2 pounds bratwurst (we use Johnsonville) *
5 (14.5-ounce) cans Guinness Stout
1 onion, sliced
2 tablespoons chopped garlic
16 hoagie buns, split (We use Sourdough rolls)
Butter Kraut, recipe follows
Mustard, for serving
Chopped onion, for serving

Pierce the brat casing multiple times with a fork prior to boiling. We did this on the BBQ so our method varies from the original recipe. In a medium size aluminum disposable pan, add beer. Add onion and garlic. Bring to a boil. Add brats. Allow beer to come back to a boil, reduce heat and simmer 20 minutes.

Remove brats from beer and grill, turning frequently, until brats are browned all over, about 8 to 10 minutes. At this time you can start toasting your buns on the grill.

To serve brats "Classic Style", serve 2 brats each on round, hard rolls with Buttered Kraut and brown mustard.

Buttered Kraut
1 (32-ounce) package sauerkraut, drained
1 (14.9-ounce) bottle of Guinness Stout
2 sticks of butter (next time we'd do 1 or 1 1/2)
Place sauerkraut in a pan over medium-high heat (this can also be done in a saucepan on the grill while grilling the brats). Add beer and cook until liquid is almost completely reduced. Add butter, cook, stirring frequently, until butter is melted and absorbs into the kraut, about 5 to 10 minutes.

I know what you're thinking, "Claudia you didn't really put 2 sticks of butter in the 'kraut." Well here is proof positive that I did, but I won't again in the future.

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