I (Shannon) have some pretty good cooks living on my little cul-de-sac in Fayetteville and we all like to share. We’re the type of neighbors who can borrow eggs, sugar, butter and even Velveeta from each other. And we also like to invite each other over for dinner.
Recently, my neighbors Don and Christie Rollins (and their sweet son, Zach) invited us all over for a thank-you-for-helping-out-so-much-after-my-surgery cookout. We had some beer brats and sauerkraut that has made Don famous in our neck of the woods.
I asked if he would share his secret recipe with Motherlode readers and he graciously agreed. This recipe is great for end-of-summer parties or even fall football get-togethers.
Don Rollins’ Famous Beer Brats & Sauerkraut
6 pack of Old Stag beer
1 can of krispy sauerkraut (your choice of brand and size)
hickory chips for grill (optional)
Prepare a large pot with 3-6 beers (depending on how many brats) POURED into pot. Place brats into pot with beer and bring to a boil. Once boiling, boil for 30 mins.
While boiling, place sauerkraut in another pan and cook on low heat. After brats boil for 30 mins, remove the brats from pot. Now place the sauerkraut in the same pot with the leftover beer stock from brats (you may need to pour out some of the stock so sauerkraut isn’t soupy) and continue to cook on medium heat.
Next, place brats on medium heat hickory smokey grill (smokey is optional) and turn frequently until browned. If brats cause flame up, use a beer to spray down fire. After browning, place brats back into pot with sauerkraut and beer and serve.