Combine vinegar and sugar in a small saucepan; bring to a boil, stirring until sugar dissolves. Combine sauerkraut, onion, green pepper and pimento; stir into vinegar mixture. Simmer until onion and pepper are tender; keep warm. Place bratwurst on a charcoal grill 3 to 4 inches from coals. Cook for 20 to 25 minutes, turning occasionally, until cooked through. Drain sauerkraut mixture; spoon over bratwurst on toasted rolls. Serve with mustard, if desired.
Tip: Keep flying insects out of picnic beverages…just stitch 4 large beads or buttons to the corners of a table napkin and drape over an open pitcher.
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