Beer Braised Sauerkraut with Sausage

  • 1-2 pound bag of sauerkraut
  • 1 tablespoon oil
  • 1 cup small diced onion
  • 1-12 ounce beer
  • 2 tablespoon sugar
  • 1 teaspoon dried thyme
  • ¼ cup white vinegar
  • 1 tablespoon water mixed with 1 tablespoon cornstarch to make a slurry
  • 1 tablespoon butter

Remove the sauerkraut from the bag and place it in a colander placed in the sink. Rinse well under cold running water and let drain. Pour 1 tablespoon of oil into a medium sized sauce pan over medium high heat. Add the onion and cook for 2-3 minutes or until lightly caramelized. Next mix in the beer, sugar, dried thyme and sauerkraut and bring to a simmer. Cook on medium low heat for 7-10 minutes or until the sauerkraut is soft and the liquid is almost evaporated. Incorporate the vinegar and return to a simmer. Mix the cornstarch and water together then pour into the simmering sauerkraut while stirring. Take the sauerkraut off the heat and stir in the 1 tablespoon of butter. Place in a heat proof serving dish and serve. Makes 1 quart.

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