Grilled Beer Brats with Kraut
The kraut topping flavors are fabulous. Purchase sauerkraut in bottles in the refrigerated section, if you can find it. The fresh, mild, taste of the jarred is so much better than the canned variety.
Dovetailing Tip: Cook 4 additional bratwurst to use in the Beer Brat Chili for Meal 5. In a separate saucepan, bring water to a boil. Add the 4 brats and boil for 15-20 minutes. Drain and allow to cool. Save for Meal 5, Beer Brat Chili.
|6||bacon strips, chopped|
|1||large onion, chopped|
|1||medium apple, peeled and thinly sliced|
|2||garlic cloves, minced|
|1 (14 1/2-ounce) can||sauerkraut, rinsed and well drained|
|3 tablespoons||spicy brown mustard|
|1 tablespoon||brown sugar|
|12||uncooked bratwurst links|
|1 bottle||(12 ounces) dark beer|
|12||hoagie buns, split|
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir onion in bacon drippings until softened. Reduce heat to medium-low; cook 15-20 minutes or until deep golden brown, stirring occasionally. Add apple and garlic; cook 2 minutes longer. Stir in sauerkraut, mustard, brown sugar and cooked bacon. Transfer to a 13x9-in. disposable foil pan. Arrange bratwurst over top. Pour beer over bratwurst. Place pan on grill rack over medium heat; cook, covered, 20-30 minutes or until sausages are no longer pink. Remove pan from heat. Remove bratwurst and return to grill. Grill, covered, 2-3 minutes on each side or until browned. Serve on buns with sauerkraut mixture. Yield: 12 servings.