Brats with Beer and Sauerkraut
2 tablespoons oil
1/2 cup sliced onions
1 cup sliced bell peppers
6 uncooked sausage links or bratwurst
1/2 cup beer
1 cup drained sauerkraut
1 teaspoon caraway seeds
2 tablespoons grainy mustard or dijon
2 tablespoons honey
2 tablespoons apple cider vinegar (I use a turmeric and honey ACV)
1/4 teaspoon celery salt
2 cups shredded Cole Slaw mix
6 top-split hot dog buns
Add oil, onions and peppers to a large skillet over medium-high heat. Next, add the brats and brown on all sides. Add beer and cover, let cook for 12-15 minutes, or until the brats reach an internal temperature of 160F. Turn the brats frequently, and add the sauerkraut and caraway seeds about half-way through.
While that cooks, make the slaw. Add the mustard, honey, ACV and celery salt to a medium size bowl. Whisk ingredients together and then add the slaw. Refrigerate until ready to assemble.
To assemble, place each sausage in a hot dog bun. Add some onions, peppers and sauerkraut to each brat, then top with slaw.