{"id":19328,"date":"2018-04-18T11:12:18","date_gmt":"2018-04-18T18:12:18","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=19328"},"modified":"2018-04-18T11:12:18","modified_gmt":"2018-04-18T18:12:18","slug":"beer-braised-bratwurst-with-homemade-sauerkraut","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2018\/04\/18\/beer-braised-bratwurst-with-homemade-sauerkraut\/","title":{"rendered":"Beer Braised Bratwurst with Homemade Sauerkraut"},"content":{"rendered":"

We had several types of sausages during our time in Europe, but bratwurst was one that we had several times. Unlike here in the United States, bratwurst is not served on a bun unless you are getting it at a festival or market, but we enjoy the convenience of eating them on a bun. To try and replicate the experience of eating bratwursts in Germany, we decided to braise our bratwurst in a German pilsner and make our own sauerkraut. Just like cooking with wine, if you are going to braise your bratwurst in beer, be sure to choose one that you like and would drink on its own. Making sauerkraut was surprisingly simple, but if we do it again in the future, we would probably put it in a slow-cooker and cook it even longer than we did for this recipe. We did go to a local butcher to get a high quality bratwurst as that is an important feature of the bratwursts that we ate overseas. Due to the weather, we broiled our bratwurst, but grilling them would certainly be the best. It turned out to be quite simple and delicious.<\/p>\n

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Veal Bratwurst in Germany<\/figcaption><\/figure>\n

INGREDIENTS<\/strong><\/p>\n