Makes 2-4 servings
Ingredients
2 Ribeye Steaks, with fat, do not trim
1 cup Turbodog beer
1 tablespoon Honey
1 1/2 teaspoon Creole seasoning
1 tablespoon minced fresh Garlic
Directions
Using a fork or a sharp knife, puncture holes randomly in the bratwursts. Place the brats in a pot large enough to accommodate them easily. Add enough beer to cover them completely. Cover the pot and bring the beer to a boil, then reduce the heat to medium-low and simmer until the brats are plump and cooked through. Transfer the brats to a platter and set aside
Reduce the remaining liquid in the pot to an almost syrupy consistency. Add the sauerkraut; mix well and heat through.
Put brats on serving plates; cover with sauerkraut mixture and serve with a dollop of mustard and a dill slice on the side. An ice cold bottle of Abita Amber washes this dish down perfectly!
Variations: Grill the brats over hot coals for a few minutes after simmering to give them a smoky flavor and firmer texture. Purple Haze can be substituted for combined/with Turbodog for sweeter flavor. Brats and sauerkraut can be served on a po’boy bread for a great sandwich.
