Berner Würstel with Onion Jam and Sauerkraut
INGREDIENTS
1 12ounce can lager/pilsner beer
4-8 raw sausages/bratwurst
1/4lb smoked gouda or other semi-soft cheese for melting
1/2 yellow onion, peeled and thinly sliced
1/4 cup olive oil
4-8 thick cut slices of pancetta or other smoked bacon
8 ounces sauerkraut
dijon or yellow mustard
tooth picks
METHOD
In a large sauté pain, add beer and raw bratwurst.
Add sliced onion
Heat to medium and slowly boil for about 8-10 minutes until mostly cooked through
While brats are cooking, slice cheese thinly into 4-8 slices (one for each brat) about 4 inches by 1/4 inches (roughly the length of the bratwurst).
In a separate cast iron skillet add a bit of olive oil and fry up the bacon until mostly cooked through but not crispy.
Once the brats are mostly cooked through, remove from pan and let cool, reduce heat and let onions continue to cook adding olive oil as needed. Be careful not to burn the onions, just slowly caramelize them.
Once brats have cooled slightly, slice open length wise and insert cheese slices.
Once bacon is mostly cooked, remove from pan and let cool on paper towel. Remove pan from heat.
Once sufficiently cooled, wrap bacon around sausage multiple times and secure with tooth pick.
Increase heat on cast iron skillet to medium low and add tablespoon of olive olive.
Slowly cook the brats face up, allowing the cheese to melt but not leak out.
Keep an eye on the onions allowing them to caramelize and slightly brown without burning, and reduce to a jam. This make take 20-25 minutes total.
In a separate small pot add the sauerkraut and heat for 2 minutes on medium until warm
Once cheese has melted remove brats from skillet and serve with onion jam, and mustard.
Tips:
Hungarian sausages work well because they often or lightly flavored with paprika