Bockwurst Braised in Ale with Homemade Sauerkraut

• 3 Bottles heavy ale
• 2 each bay leaves
• 6 wholes cloves
• 1 tablespoon brown sugar
• 1 x salt and black pepper to taste
• 2 pounds sausage fresh bockwurst or other white sausage
• 4 cups sauerkraut fresh
• 1 1/2 cups apple juice or cider
• 1 teaspoon caraway seeds whole
• 1 x salt and black pepper

1. Add ale, bay leaf, cloves, sugar, salt and pepper to a saucepan and simmer for 3 to 4 minutes.
2. Add bockwurst and simmer slowly, covered, for 4 to 5 minutes or until warmed through and plump.
3. Drain sauerkraut and rinse, if it is too strong.
4. Add to a non-reactive saucepan along with apple juice, caraway seeds and salt and pepper to taste.
5. Simmer slowly, partially covered, for 20 to 30 minutes or until most of the juices are absorbed.
6. To serve: Mound sauerkraut on warm plates and top with steamed bockwurst and a big dollop of homemade Honey Beer Mustard.

heavy ale, bay leaves, wholes, brown sugar, salt, sausage, sauerkraut fresh, apple juice, caraway seeds, salt

Taken from recipeland.com/recipe/v/bockwurst-braised-ale-homemade--36167 (may not work)