Beer-Braised Knackwurst with Sweet Sauerkraut

Knackwurst are big hot dogs that are fully cooked, finely ground sausages made from meat (usually beef and pork) and spices (mustard, paprika, coriander and pepper). They're safe to eat without further cooking, but braising them in a crisp, clean lager makes them irresistible. Here they're teamed with sauerkraut that's sweetened with fresh summer peaches.

SAUERKRAUT

2 teaspoons vegetable oil
1 medium peach, peeled, finely chopped (1 cup)
1 small onion, finely chopped
1 (1-lb.) pkg. refrigerated sauerkraut, rinsed, drained
3/4 cup lager beer or nonalcoholic beer
1 tablespoon packed light brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/4 teaspoon pepper

MUSTARD

3 tablespoons spicy brown mustard
1 tablespoon molasses

KNACKWURST

2 1/4 cups lager beer or nonalcoholic beer
4 knackwurst (about 1 lb.)
4 hot dog rolls, split, toasted, if desired

1. Heat oil in large nonstick skillet over medium-high heat until hot. Add peach and onion; cook 2 minutes or until onion begins to slightly soften, stirring frequently. Add all remaining sauerkraut ingredients; bring to a boil. Reduce heat to medium; cook 5 to 8 minutes or until heated through and most of the liquid has evaporated, stirring frequently. Meanwhile, combine mustard ingredients in small bowl.

2. Bring 2 1/4 cups beer to a boil in medium skillet over medium-high heat. Add knackwurst; cook 10 to 12 minutes or until sausages are plump and cooking liquid is slightly thickened and reduced to about 1/3 cup, turning occasionally.

3. Arrange knackwurst over warm sauerkraut; lightly drizzle with cooking liquid. Serve with mustard. Or, serve on hot dog rolls; top with mustard and sauerkraut.

4 servings

PER SERVING: 490 calories, 34.5 g total fat (12 g saturated fat), 15.5 g protein, 27.5 g carbohydrate, 70 mg cholesterol, 2020 mg sodium, 4.5 g fiber