Step By Step Instructions:

Mild Italian Sausages Simmered in a North Carolina Hefeweizen Lonerider Shotgun Betty Sauerkraut, Served on Pretzel Rolls and Topped with Spicy Garlic Brown Mustard

Summer is literally right around the corner and I don’t know about you but, I am ecstatic!!! I love summertime fruits ad veggies, but more importantly, I love grilling! ok, so this recipe isn’t actually grilling, although you could, but it is terribly delicious meat simmered in beer sauerkraut! What more could you want to welcome baseball and summer?!

I simmered the sausages right in the beer kraut for this recipe, but you could also grill them, and serve the kraut and mustard on top! Totally up to you! No matter how you cook them, definitely tag #ColdBeerMeatSweats so I can see your delicious food posts!

This recipe is incredibly easy and only requires about 11 ingredients to achieve maximum flavor! Seriously, talk about a perfect weeknight meal 🙂 Now, let’s get to work!

Here is what you do:

1. Heat a deeper medium sized grill pan over medium heat with a drizzle of EVOO. 

2. When the EVOO is warm, add in the diced shallot and minced garlic and stir well. You don’t want to brown them so if the pan is too hot, turn it down as you want the shallot and garlic to be glossy and soft, not brown. 

3. Make sure your meat is out of the package and on a plate by itself. Also make sure your sauerkraut is fully drained. (I put mine in a strainer in the sink, and smash it until all the juices are gone. If you don’t want to squeeze or smash with your hands, I have found that a coffee mug works really well!) 

 

4. Once the shallot and garlic are soft add in all of the drained sauerkraut to the pan and mix well. 

 

5. Once the shallot, garlic, and kraut are all mixed well in the pan, sprinkle with a nice sized dash of sea salt and a few grinds of freshly cracked pepper. I also added in some Forward! Seasoning from Penzy’s, but that is totally optional. Or, any special seasoning that you love and already have lying around the kitchen, would also work! 

6. Pop open one can of your choice of beer. I chose an NC Local Hefe Beer “Shotgun Betty” from Lonerider Brewing Co which is a staple here in Raleigh! Delicious to drink, and fantastic when cooking 🙂 

7. Take a drink, if over 21 of course, then pour the rest of the beer into the pan with the sauerkraut. Give a good stir with your wooden spoon, turn heat to high for a couple of minutes to get a good boil going, then turn to medium low for a 15 minute simmer.  

8. Turn on your oven if you like toasty buns, and let it warm up to 300 degrees F. 

9. Once the beer kraut has simmered, carefully place the sausages into the pan using strong and sturdy tongs. Cover with a lid and flip every few minutes. Once they are 145 F inside, they’re good to go! 

 

10. Toast your buns for a few minutes while the sausages are cooking. Remove them from the oven and place on a plate. 

The Build: 

Pretzel Bun – Cooked Sausage – Beer Sauerkraut – Garlic Whole Grain Mustard 

 

INGREDIENTS:

  • 3 Mild Italian Sausages or Brats 
  • Evoo Drizzle 
  • 1 Large Shallot, Diced Small 
  • 3 Large Garlic Cloves, Smashed and Minced 
  • Sea Salt – Generous Sprinkle 
  • Cracked Black Pepper – A Few Grinds 
  • Forward! Seasoning – Sprinkle 
  • 1 Jar Bavarian Style Sauerkraut, 24 Oz, Drained Well  
  • 3 Pretzel Buns 
  • Spicy Garlic Whole Grain Brown Mustard  

Remember: I love seeing your creations in the kitchen! Make sure to tag #ColdBeerMeatSweats after making these delicious Mild Italian Sausages Simmered in Hefeweizen Sauerkraut Served on Pretzel Rolls with Spicy Garlic Whole Grain Brown Mustard 🙂