"These juicy brats are simmered in lager beer, mustard, and spice, then grilled to perfection and served smothered with spicy kraut on crusty rolls".
(serves 6)
1 bottle (12 oz.) lager beer
2 T. Dijon or spicy brown mustard
2 T packed light brown sugar
1/2 t. ground coriander
2 med. sweet* onions, halved, thinly sliced
6 fresh bratwurst or Johnsonville Firecracker Brats*
1 jar or bag of chilled* sauerkraut, drained
2 jalapeno chile peppers, seeded, finely chopped, wear gloves*
6 brat or torpedo rolls, split, spread with Kerrygold* butter, and toasted*
Prepare grill for direct cooking over med. heat. (350-450). Whisk beer, mustard, brown sugar, and coriander together in a bowl. In a large disposable foil pan, arrange onions in an even layer. Add bratwurst; pour beer mixture over top. Place pan on grill over direct med. heat, close lid; bring mixture to a simmer. Simmer about 20 min., turning brats 2 or 3 times. Add sauerkraut and jalapenos to pan, simmer, 2-3 min. Transfer brats from pan to cooking grates; grill over direct med. heat, with lid closed, until browned and fully cooked (160 degrees), 2-3 min. turning once. During last 30 sec. to 1 min of grilling time, toast rolls, cut side down, over direct heat. place each brat in a roll and top with mustard and sauerkraut mixture.
"It's not the words we pray that matter; it's the condition of our heart.
Love,
MM
No comments:
Post a Comment