Mustard Brats and Sauerkraut

Relax, kids. “Prick brats with forks” is not a euphemism.

Not those kind of brats.
  • Zutat­en:
  • 12 cup chopped green sweet pep­per
  • 13 cup chopped onion
  • 1 tbsp. but­ter
  • 2 tbsp. packed brown sug­ar
  • 1 tbap. Dijon mus­tard
  • 12 tsp. car­away seeds
  • 1 cup drained sauer­kraut
  • 6 uncooked brats
  • 6 buns, split and toast­ed
  • OPTIONAL: Dijon mus­tard

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.