INSTRUCTIONS
1. Prick bratwurst in several places with a knife and place in a large skillet.
2. Add oil and half of beer, then add water until liquid comes a little over halfway up sides of sausages.
3. Bring to a simmer over medium heat.
4. Cook, turning once, until just barely cooked through, 12-15 minutes.
5. Increase heat to medium-high; cook until liquid is evaporated, 5-10 minutes. Roll sausages to edge of skillet and add onion to center.
6. Cook, turning sausages often and stirring onion occasionally, until sausages are browned and onion is soft, 5-8 minutes.
7. Transfer sausages to a plate.
8. Add cabbage and beet to skillet; season with salt and pepper. Cook, stirring often, until cabbage is wilted, about 5 minutes. Add vinegar, brown sugar, allspice, and remaining beer. Cover; cook until tender, 20-25 minutes.
9. Serve sausages with cabbage mixture, topped with horseradish.
