Brats and Sauerkraut

1. Combine beer, onions, brussels sprouts and Johnsonville bratwurst in large skillet over medium heat.
2. Cook for 10 minutes, until beer has reduced and onions are caramelized.
3. Add beef broth to skillet and bring to boil.
4. Once boiling, reduce heat to low, cover, and cook for 10 minutes.
5. Using slotted spoon remove brussels sprouts and bratwursts from pan.
6. Bring remaining liquid in pan to rolling boil, scraping the bottom frequently, and continue to boil until liquid is reduced.
7. Once majority of liquid has cooked down, reduce heat, and add butter. Stir with wooden spoon to combine.
8. Place bratwursts back in pan and allow to cook until browned and crispy on all sides.
9. Add brussels sprouts and sauerkraut to pan and allow to warm throughout.
10. Serve on top of mashed cauliflower.

Mashed Cauliflower

1. While bratwursts are cooking bring 10 cups of water to boil.
2. Once boiling, add cauliflower to pan and cover, cooking for 10-15 minutes or until florets are able to pierced with fork.
3. Drain cauliflower and allow to cool.
4. Once cooled transfer to food processor, add butter, milk, salt, and pepper, and pulse to combine.