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ALL SEASONS SUPERBOWL BRAUTS AND KRAUT
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Ingredients:
Accompaniment: coarse-grained mustard |
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Directions:
Preheat oven to 325°F.
In a large bowl soak sauerkraut in cold water to cover 20 minutes, changing water once halfway through soaking. While sauerkraut is soaking, in a large heavy skillet cook bacon pieces over moderate heat, stirring, until golden. Pour off all but about 2 tablespoons drippings and add onions to bacon. Cook mixture, stirring, until onions are softened. Drain sauerkraut well in a colander, pressing out excess liquid, and in a large flameproof roasting pan combine with bacon mixture, carrots, beer, broth, bay leaves, salt, and peppercorns. Bring sauerkraut mixture to a boil on top of grill or stove and boil 1 minute. Cover pan tightly with foil and simmer for half hour. Sauerkraut may be prepared up to this point 1 day ahead, cooled, uncovered, and chilled, covered with plastic wrap. Reheat sauerkraut before proceeding. Grill sausages over medium heat until nicely seared. I like to soak them in beer and broth about 15 minutes and then add to hot sauerkraut, partially submerging them. Discard bay leaves and serve with bun and mustard. |
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