Beer Bratwurst with Sauerkraut

Directions

Preparation and Cooking

1. Poke holes in bratwurst sausage using a fork. Place in a plastic bag. Add 1 bottle of gluten free beer and let soak for 1 hour or overnight in the refrigerator.
   
2. Lightly spray a 2 qt casserole dish and set aside.
3. Preheat oven to 350°F (176° C).
   
4. In a medium skillet, cook bratwurst and beer over medium heat. Continue to cook until beer reduces in half. Skim fat off of surface during cooking process.
5. Remove from heat and strain remaining beer into casserole dish. Set aside.
6. Return bratwurst sausage back to heat and continue to cook over medium heat until golden brown.
7. Add sauerkraut to bratwurst sausage and continue to cook for 10 minutes. Remove from heat and add to casserole dish.
8. Cook in preheated oven covered for 30 minutes.
   

Assembly

1. Slice each Kinnikinnick Hot Dog Bun ¾ of the way across the top of the bun lengthwise.
2. Brush the inside of each bun with mustard (optional).
3. Place a cooked bratwurst sausage in each bun and top with cooked sauerkraut.
4. Garnish with pickled peppers if desired. Serve immediately.
   Yields 4 portions