The first time I ever tasted sauerkraut was at my BFF’s home when I was about 7 or 8 years old. Like most little kids, I was naturally suspicious of something that was new to me. And boy, I did not like it. At all. It was so sour! Even though I’ve always preferred savory to sweet, this was not savory but bitter. For many years, I assumed that sauerkraut and I weren’t buddies. And like many foods I disliked as a child, I have since grown to love it, especially braised in beer.
Now I have to confess something: I’m not a beer aficionado. In fact, I’m not a real big beer drinker overall. I don’t know a good craft beer from a mediocre beer. Or the difference between an ale or lager. Beer is beer to me. But I do know a good diet coke when I taste one! 🙂
Now cooking with beer is a different story. I enjoyed many foods that have beer as an ingredient. It can add an interesting note or flavor or in this case, soften the sharpness of the sauerkraut. Being it is Oktoberfest, I thought now was a great time to share this super simple and delicious recipe for beer braised sausage and kraut. It is made even more convenient since it utilizes my favorite tool, the humble crock pot.
I served this with pretzel hot dog buns from Fresh and Easy. You certainly can use regular buns, but if you are willing to splurge, it is divine with the pretzel buns. And lucky me, I didn’t even have to splurge, because I bought the pretzel buns on clearance for 75 cents! Major score!