Beer-Braised Bratwurst with Sauerkraut and Buttery Mash

In Bavaria and Wisconsin alike, the best way to handle a fresh brat is in two stages: brown it hard, then let it finish gently in beer with onions so the inside stays juicy and the casing never splits. That braising liquid pulls double duty, soaking into the sauerkraut so every forkful tastes like the sausage. Buy uncooked bratwurst rather than the precooked kind, because it actually drinks in the beer. If the links burst, your simmer is too aggressive, so keep it lazy.