NOS RECETTES
Grilled Smokies with Drunken Sauerkraut
OUR RECIPES
Grilled Smokies with Drunken Sauerkraut
A beer-spiked mayo, wholegrain mustard and horseradish creates a nose-tingling condiment to complement our grilled Smokies and beer-braised sauerkraut.
2 tbsp vegetable oil
1 small onion, sliced
2 cups naturally fermented sauerkraut, well drained
1 cup beer, preferably German pilsner
1 tbsp packed brown sugar
1 Bay leaf
¼ tsp caraway seeds
¼ tsp freshly ground black pepper
8 Schneiders® Original Smokies, grilled according to package directions
8 sausage buns, grilled or toasted
Spiked Mayo:
½ cup mayonnaise
3 tbsp beer, preferably German pilsner
2 tbsp grainy mustard
1 tsp prepared horseradish
1 tbsp chopped fresh chives
In large skillet, heat oil over medium heat; sauté the onion until soft and just beginning to caramelize, about 5 minutes. Stir in the sauerkraut.
Stir in the beer, brown sugar, caraway seeds, bay leaf and pepper. Bring to boil. Simmer uncovered until liquid is evaporated, about 20 minutes
Spiked Mayo: In small bowl, whisk together mayo, beer, mustard and horseradish. Stir in chives.
Serve grilled sausages in buns topped with sauerkraurt and mayo.
Tips: Any crisp lager will do in this recipe.
