beer and kraut brats


12 uncooked brats

2 cans of sauerkraut

2 tablespoons caraway seeds

1 red pepper, sliced lengthwise

1 green pepper sliced lengthwise

1 onion sliced

12 ounces of dark beer

2 tablespoons whole grain mustard

  • In a large skillet, set on medium heat, brown brats
  • When browned on all sides, add the kraut, peppers and onion
  • Cook on low heat for 10-15 minutes
  • Add beer and continue to cook for 20-25 minutes or until most of the liquid is gone
  • Stir in the mustard and serve

Serve with crusty sourdough or a heavy bread of your choice