BEER SIMMERED BRATWURST WITH GRILLED ONIONS AND SAUERKRAUT

3 pounds precooked Fischer’s Bratwurst, pricked with a fork
2 cups red wine vinegar
1/4 cup sugar
1 large head red cabbage, cored and thinly shredded
2 cloves garlic - thinly sliced
1 teaspoon whole mustard seeds
salt and freshly ground pepper
6-12 oz. bottles dark beer
2 cups water
1 teaspoon coriander seeds
1 teaspoon caraway seeds
1 teaspoon mustard seeds
1 inch piece fresh ginger, peeled and chopped
Hot Dog buns, Hoagie buns, or Bratwurst buns
Spicy brown mustard

For the Sauerkraut: Combine the vinegar, water, and sugar in a large saucepan (not aluminum or cast-iron), bring to a boil, reduce the heat, and simmer until the sugar has dissolved. Add the remaining ingredients and simmer until the cabbage is soft, about 20 mins. Season to taste with salt and pepper. (The sauerkraut can be made up to 2 days in advance, cooled, covered, and kept refrigerated. Bring to room temperature and drain before serving).

For the Fischer’s Bratwurst: Arrange the onion slices on the bottom of a medium stockpot. Place the bratwurst on top and add the beer, water, coriander, caraway, mustard seeds, and ginger. Bring to a simmer and cook for about 10 mins. Remove from the heat and set aside for at least 10 mins and up to 1 hour. When ready to serve, heat your grill to high. Lift the bratwurst out of the pot. Remove the onions with a slotted spoon and place in a serving bowl. Discard the remaining liquid and aromatics. Grill the bratwurst until crisp and golden brown on all sides, about 10 mins total. If you like, grill the buns until lightly toasted. Serve the bratwurst, on the buns with sauerkraut, onions, and mustard.