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Beer-Braised Sausages With Sauerkraut

serves 6-8

This dish is the kind of rustic, nourishing grub that tastes right on a cold winter's night. Use leftovers to make a hearty pasta.

This recipe is part of Andrew Schloss's Sunday Dinners.


1 medium onion, finely chopped
2 tablespoons vegetable oil
2 tablespoons brown sugar
1 teaspoon caraway seeds, crushed
1 teaspoon dried thyme
2 bay leaves
2 (12-ounce) bottles beer
2 pounds sauerkraut, rinsed thoroughly and drained
6 bratwurst (about 1 1/2 pounds)
12 garlic sausages (about 1 1/2 pounds)


prep: 15 minutes
total: 45 minutes


large saucepan (with lid)
slotted spoon


1. Sauté the onion in the oil in a large saucepan over medium heat until softened, about 2 minutes. Add the brown sugar, caraway seeds, thyme and bay leaves and cook for 1 minute, stirring constantly. Add the beer and bring to a boil. Add the sauerkraut. Place the bratwurst and garlic sausages on top of the sauerkraut, cover the pan, and simmer for 30 minutes.

2. Using tongs, remove the sausages and stack them in the center of a platter. Lift out the sauerkraut with a slotted spoon. Arrange the sauerkraut in a ring around the sausages on the platter. Moisten the top with some of the cooking liquid and serve.

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