Beer Glazed Brats and Sauerkraut

Ingredients

• 1/8 teaspoon celery seeds
• 1/8 teaspoon caraway seeds
• (12 fluid ounce) can or bottlelager beer
• tablespoon light brown sugar
• teaspoon sdry mustard powder
• teaspoon onion powder
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon dried dill weed
• pound fresh bratwurst sausages
• pound sauerkraut (preferably barrel-aged), drained

Instructions

1. Crush celery seeds and caraway seeds with a mortar and pestle until ground.
2. Mix beer, brown sugar, dry mustard, onion powder, pepper, dill, and crushed seeds together in a bowl until brown sugar is dissolved.
3. Place brats into a large nonstick skillet over medium heat. Pour beer mixture over top and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
4. Uncover and increase the heat to medium. Boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt the skillet to roll brats in the sticky sauce until thoroughly coated. Transfer brats to a plate and cover to keep warm.
5. Add sauerkraut to the skillet and stir to combine with any leftover sauce; cook for 5 to 8 minutes. Transfer sauerkraut to a serving platter and top with warm brats.