Biergarten Beer-Braised Bratwurst with Apple Sauerkraut

• •24 piece Traditional German bratwurst sausages (raw or precooked pork or veal bratwurst)
• •4 tbsp Unsalted butter
• •4 piece Yellow onions (large, thinly sliced)
• •48 oz German Pilsner or Märzen lager (4 standard 12-oz bottles)
• •4 lb Sauerkraut (rinsed lightly and well-drained)
• •3 piece Granny Smith apples (peeled, cored, and finely diced)
• •1.5 tbsp Caraway seeds (lightly crushed)
• •3 tbsp Brown sugar
• •0.3 cup German whole-grain mustard
• •4 piece Dried bay leaves
• •2 tbsp Vegetable oil (for browning sausages)
• •to taste Kosher salt and freshly cracked black pepper
• •0.5 cup Fresh flat-leaf parsley (finely chopped, for garnish)

Instructions

1. 1

   Preheat your oven to 350°F (175°C). Set out two large roasting pans or deep catering-size baking pans.

2. 2

   In a very large stockpot or Dutch oven over medium heat, melt the butter. Add the sliced onions with a pinch of salt and cook, stirring occasionally, until soft, translucent, and beginning to caramelize.

3. 3

   Stir in the drained sauerkraut, diced apples, caraway seeds, brown sugar, German mustard, bay leaves, and a generous pinch of cracked black pepper. Cook for 5 minutes, stirring well to combine the flavors.

4. 4

   Pour in all 4 bottles of German beer and bring the mixture to a brisk simmer. Divide the simmering sauerkraut and beer mixture evenly between your two large roasting pans.

5. 5

   Heat the vegetable oil in a large skillet over medium-high heat (working in batches) or on a preheated outdoor grill. Sear the bratwursts for 2-3 minutes per side until nicely browned with grill marks (they do not need to be cooked through yet).

6. 6

   Nestle the browned bratwursts into the sauerkraut and beer beds in the roasting pans. Cover tightly with heavy-duty aluminum foil and bake in the oven until the sausages are cooked through and the kraut is tender and sweet.

7. 7

   Carefully remove the foil, discard the bay leaves, and sprinkle freshly chopped parsley over the top before serving straight from the roasting pans or transferring to warming chafing dishes.

Chef's Tips

• 💡Party Holding Tip: This dish can be transferred directly into two large slow cookers or chafing dishes set to 'warm' so guests can serve themselves throughout the event.
• 💡Pairing suggestion: Serve with warm crusty German pretzels (Laugengebäck), a trio of mustards (sweet Bavarian, medium-hot, and whole grain), and German potato salad.