Mollo Glazed Brats & Sauerkraut with Infused Mustard

INGREDIENTS:

• ⅛ teaspoon celery seeds
• ⅛ teaspoon caraway seeds
• 1 bottle of Mollo 5.0 or 10
• 1 tablespoon light brown sugar
• 2 teaspoons dry mustard powder
• 1 teaspoon onion powder
• ⅛ teaspoon ground black pepper
• ⅛ teaspoon dried dill weed
• 1 pound fresh bratwurst sausages
• 1 pound sauerkraut (preferably barrel-aged), drained
• Infused Dijon Honey Mustard to dip (see #41cBlog for recipe)

INSTRUCTIONS:

1. Crush celery seeds and caraway seeds with a mortar and pestle until ground.
2. Mix beer, brown sugar, dry mustard, onion powder, pepper, dill, and crushed seeds together in a bowl until brown sugar is dissolved.
3. Place brats into a large nonstick skillet over medium heat. Pour beer mixture over top and bring to a boil. Reduce the heat to low, cover, and simmer for 10 minutes.
4. Uncover and increase the heat to medium. Boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes. Tilt the skillet to roll brats in the sticky sauce until thoroughly coated. Transfer brats to a plate and cover to keep warm.