Beer Glazed Brats and Sauerkraut

Directions:

1. Crush celery seeds and caraway seeds in a mortar and pestle until ground; set aside.
2. On the grill's side burner, Place bratwursts into a large nonstick skillet over medium heat.
3. Mix beer, brown sugar, dry mustard, onion powder, black pepper, dill weed, and crushed celery and caraway seeds in a bowl, stirring to dissolve brown sugar; pour over the brats.
4. Bring to a boil and reduce heat to low; cover and simmer for 10 minutes.
5. Uncover and raise heat to medium; boil the sauce until it reduces to a thick, syrupy liquid, about 20 minutes.
6. Tilt skillet to roll brats in the sticky sauce until thoroughly coated. Transfer sausage to a platter and keep warm.
7. Cook and stir sauerkraut in the same skillet to mix in any leftover sauce, 5 to 8 minutes.
8. Transfer sauerkraut to a serving platter and top with cooked bratwurst.