This hearty, German-inspired homecooked meal will leave you deliciously satisfied. Recipe courtesy of The Burnt Tongue. Image courtesy of Chanry Thach.
Melt butter in pot over medium heat. Add red onion, garlic, thyme and caraway seeds. Cook for five minutes. Add beef stock and beer. Cook on medium low for twenty minutes.
Add sauerkraut and sausages. Bring to boil and turn off. To serve ladle into bowls and top with German mustard.