3 Bottles Good, Heavy Ale 2 Bay Leaves 6 Whole Cloves 1 Tablespoon Brown Sugar Salt And Fresh Ground Pepper To Taste 2 Pounds Fresh Bockwurst Or Other White Sausage 4 Cups Fresh Sauerkraut, Preferably Homemade (Rec 1 1/2 Cups Apple Juice Or Cider 1 tsp Whole Caraway Seeds Salt And Pepper Honey Beer Mustard (Recipe Follows) =20 Add ale, bay leaf, cloves, sugar, salt and pepper to a saucepan and simmer for 3-4 minutes. Add bockwurst and simmer slowly, covered, for 4-5 minutes or until warmed through and plump. Drain sauerkraut and rinse, if it is too strong. Add to a non-reactive saucepan along with apple juice, caraway seeds and salt and pepper to taste. Simmer slowly, partially covered, for 20-30 minutes or until most of the juices are absorbed. To serve: Mound sauerkraut on warm plates and top with steamed bockwurst and a big dollop of homemade Honey Beer Mustard.
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