Mollo Glazed Brats & Sauerkraut with Infused Mustard


    • 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)


    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.

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