BEER AND BRATS??..

BEER AND BRATS??..

Here?s a hearty outdoor meal to please everyone !!
I like to use a disposable aluminum roasting pan for this dish.

3 pounds of BRATS OR KIELBASA
2 - 32 oz. Bags of sauerkraut (refrigerator case in deli section of store)
2 large onions, sliced
2 green peppers in chunks
1 tablespoon of chopped garlic
1 tablespoon of caraway seeds
Vigo Olive oil and butter?let your conscience be your guide
1 can or bottle of beer (for flavor and it cuts the grease from the sausage)

Pour enough olive oil and a piece of butter in the pan to sauté the onions, peppers, garlic. While that begins to cook, cut the sausage into fairly large chunks and add to the sauté. After the sausage begins to brown and release it?s juices, add the sauerkraut, caraway seeds. Now add the beer. Cover the grill and let the whole thing simmer. It will get a little brown on the edges but I think that makes it better!!
Serve with rye bread/butter and brown mustard
Tip: drain the juice from the kraut, but don?t squeeze
Tip: if you like it spicy, add pepper flakes or Cajun seasoning
Tip: don?t add salt