Beer Brats with Sauerkraut, Onions, and Jalapenos

"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.

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Love,

MM