You'll need

• 6 bratwurst sausages
• 1 bottle Schlenkerla Lagerbier or Märzen
• 400–500g sauerkraut (including some of its juices)
• 2–3 tbsp wholegrain mustard
• 2 bay leaves (optional)
• Extra mustard for serving
• Crusty rolls, pretzels or bread

Method

1. Add the sauerkraut, wholegrain mustard and bay leaves to a roasting tray, casserole dish or any oven-safe dish. Pour in the bottle of Schlenkerla and stir everything together (saving a pinch for yourself of course!).
2. Nestle the bratwurst into the sauerkraut mixture so they're mostly surrounded by the beer.
3. Cook at 180°C for around 25–30 minutes, until the sausages are nearly cooked through and the beer is gently bubbling.
4. Remove the bratwurst from the tray and either place them under a hot grill, in a frying pan or on a barbecue for 3–5 minutes, turning occasionally, until browned and lightly crisp on the outside.
5. To check they're ready, cut into one and make sure it's cooked all the way through and piping hot in the centre. If you're using a thermometer, you're aiming for around 70°C.
6. Return the bratwurst to the tray and serve with the beer-soaked sauerkraut, extra mustard and plenty of bread.