Crack open a cold one

A bit of brewski adds a bold burst to this robust bill of fare.

CATHERINE MURRAY

Slow Cooker German Bratwurst

Prep: 15 minutes | Cook: 6 to 8 hours | Servings: 4

1 small yellow onion, cut in half through the root, then sliced

32 ounces sauerkraut, drained

12 ounces German beer

1 tart apple, cut into wedges

½ teaspoon caraway seeds

¼ teaspoon black pepper

5 bratwurst (1 to 1½ pounds)

In a 7-quart slow cooker, mix onion, sauerkraut, beer, apple, caraway seeds, and pepper. In a large skillet, brown bratwurst over medium-high heat on each side. (They need only be browned, not cooked through.)

Transfer brats to slow cooker, nestling them down into the sauerkraut mixture. Cover with lid and cook on low 6 to 8 hours. Serve hot.

Per serving: 394 calories, 25 grams fat (9 grams saturated fat), 65 milligrams cholesterol, 939 milligrams sodium, 19 grams total carbohydrates, 7 grams fiber, 16 grams protein.