Old-Fashioned Brats in Beer
12 oz. can (1-1/2 cups) beer
1 tsp. caraway seed
4 fresh bratwurst
8 oz. can sauerkraut, drained
1/4 cup chopped red or green bell pepper
4 brat or hot dog buns, split
1. GRILL DIRECTIONS: Heat grill. In medium saucepan or skillet, combine beer and caraway seed. Prick bratwurst with fork several times; add to beer mixture. Bring to a boil. Reduce heat; cover and
simmer 10 to 15 minutes or until bratwurst are no longer pink.
2. Remove bratwurst from beer mixture. Add drained sauerkraut and bell pepper to beer mixture; heat until hot.
3. When ready to grill, place bratwurst on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 4 to 6 minutes or until golden brown, turning frequently.
4. Place buns, cut side down, on grill. Cook 1 to 2 minutes or until buns are lightly toasted. Place bratwurst in buns. Using slotted spoon, spoon sauerkraut on top of bratwurst. 4 sandwiches
Note: To broil, place bratwurst and buns on broiler pan; broil 4 to 6 inches form heat using times above as a guide.
Ingredient Substitution: For a richer beer flavor, use a heartier dark ale or stout.
Kitchen Tip: For an easier fit to the buns, cut the brats in half lengthwise before grilling them.
Make-Ahead Trip: Cook the brats in beer ahead of time; cover and refrigerate them. Cook, cover and refrigerate the sauerkraut mixture.
When you're ready to eat, grill the brats and heat the sauerkraut mixture on the top of the stove.
Serving Suggestion: Enjoy the brats with purchased German potato salad or regular potato salad, and beer.
-Pillsbury Classic Cookbooks, May 1998
12 oz. can (1-1/2 cups) beer
1 tsp. caraway seed
4 fresh bratwurst
8 oz. can sauerkraut, drained
1/4 cup chopped red or green bell pepper
4 brat or hot dog buns, split
1. GRILL DIRECTIONS: Heat grill. In medium saucepan or skillet, combine beer and caraway seed. Prick bratwurst with fork several times; add to beer mixture. Bring to a boil. Reduce heat; cover and
simmer 10 to 15 minutes or until bratwurst are no longer pink.
2. Remove bratwurst from beer mixture. Add drained sauerkraut and bell pepper to beer mixture; heat until hot.
3. When ready to grill, place bratwurst on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals; cover grill. Cook 4 to 6 minutes or until golden brown, turning frequently.
4. Place buns, cut side down, on grill. Cook 1 to 2 minutes or until buns are lightly toasted. Place bratwurst in buns. Using slotted spoon, spoon sauerkraut on top of bratwurst. 4 sandwiches
Note: To broil, place bratwurst and buns on broiler pan; broil 4 to 6 inches form heat using times above as a guide.
Ingredient Substitution: For a richer beer flavor, use a heartier dark ale or stout.
Kitchen Tip: For an easier fit to the buns, cut the brats in half lengthwise before grilling them.
Make-Ahead Trip: Cook the brats in beer ahead of time; cover and refrigerate them. Cook, cover and refrigerate the sauerkraut mixture.
When you're ready to eat, grill the brats and heat the sauerkraut mixture on the top of the stove.
Serving Suggestion: Enjoy the brats with purchased German potato salad or regular potato salad, and beer.
-Pillsbury Classic Cookbooks, May 1998
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