[the lastbestlady]

I've never done bratwurst in beer...sounds like a good idea! I have, however, done a ton of cabbage. One thing on cabbage (in sauerkraut) I do it in the Polish style. The German style I cannot STAND!

[Lurkina.n.Learnin]

“I do it in the Polish style”

What is the Polish style ?

[texas booster]

And what is the Polish style of sauerkraut, verses the German style of sauerkraut?

[magglepuss]

We make our brats from scratch. I use my wife's stand mixer with the meat grinder and sausage stuffing attachments.

The brat recipe is from Bruce Aidell( a sausage master) and being homemade is great in many ways. Store bought brats can by law contain up to 39% fat. Making it at home limits the fat to about 15%( and that amount is necessary to help form the links).

Since making them this way one time, store bought pale in comparison. Store bought, no matter what brands I've tried, have nowhere near the flavor. I also poach the brats in beer, as opposed to boiling them, before tossing them on the grill. Boiling can cause them to split open if you are not careful.

As far as the kraut goes, I'm partial to my Grandma's recipe for bavarian kraut. She was from the old country and passed it to me. Everyone who tastes it asks for the recipe. Here it is if you would like to try it.

1 jar sauerkraut(not canned)

1 medium to large potato(shredded)

2 teaspoons caraway seed

6 - 7 slices bacon(uncooked)

Combine the first 3 ingredients thoroughly in saucepan, then layer the bacon across the top, cover and simmer for 1 hour, stirring every 15 minutes

Enjoy!!!