Ingredients:
1 pound uncured bratwurst
2 tablespoons olive oil
1 12-oz. bottle Pilsner or other lager, divided
1 medium red onion, chopped
½ medium head of red cabbage, thinly sliced
Kosher salt and freshly ground black pepper
½ cup apple cider vinegar
1 tablespoon light brown sugar
¼ teaspoon ground allspice
1 medium red beet, peeled, coarsely grated (optional)
Freshly grated horseradish (optional, for serving)
Preparation:
Prick bratwurst in several places with a knife and place in a large skillet. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages. Bring to a simmer over medium heat. Cook, turning once, until just barely cooked through, 12–15 minutes.
Increase heat to medium-high; cook until liquid is evaporated, 5–10 minutes. Roll sausages to edge of skillet and add onion to center. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5–8 minutes. Transfer sausages to a plate.
Add cabbage (and beet if using) to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20–25 minutes.
Serve sausages with cabbage mixture, topped with horseradish.
(from bonappetit.com)
