Relax, kids. “Prick brats with forks” is not a euphemism.
- 1⁄2 cup chopped green sweet pepper
- 1⁄3 cup chopped onion
- 1 tbsp. butter
- 2 tbsp. packed brown sugar
- 1 tbap. Dijon mustard
- 1⁄2 tsp. caraway seeds
- 1 cup drained sauerkraut
- 6 uncooked brats
- 6 buns, split and toasted
In a small skillet, cook sweet pepper and onion in hot butter over medium heat for about 5 minutes. Stir in brown sugar, 1 tsp. mustard, and caraway seeds. Add sauerkraut and toss gently to coat.
Fold a 36″ x 18″ piece of heavy foil in half, making an 18″ x 18″ square. Place sauerkraut mixture in the center of the foil. Make a packet to enclose the mixture, leaving space for steam to build. Prick brats with forks.
Heat half the grill to medium. Grill indirectly near medium heat for 25–30 minutes, turning once while grilling.
Serve brats in toasted buns with sauerkraut mixture and additional mustard as desired.
Makes 6 servings.