Brewed Brat Sandwiches With Caraway Kraut |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Born to Grill: An American Celebration by Cheryl Alters Jamison and Bill Jamison. Ingredients:
2 (12 ounce) bottles bottles beer |
1 large onion, chopped |
6 tablespoons brown mustard |
1 teaspoon caraway seed |
1 teaspoon ground coriander |
12 uncooked bratwursts (about 5 oz ea) |
2 tablespoons butter |
1 small onion, chopped |
2 teaspoons caraway seeds |
2 teaspoons brown mustard |
2 cups drained sauerkraut |
fresh ground pepper |
8 kaiser rolls (16 large slices) or 8 rye bread (16 large slices) |
brown mustard, as needed |
8 thin slices cheese (swiss, provolone, gouda or gruyere) |
1 cup chopped dill pickles |
Directions:
1. To prepare marinade:
2. Combine beer, onion, mustard, caraway seeds and coriander in large saucepan.
3. Bring to a boil; reduce heat and simmer 5 minutes.
4. Add bratwursts; simmer, covered, 15 minutes.
5. Remove from heat.
6. Leave brats in marinade.
7. Heat grill to high.
8. To prepare kraut:
9. Melt butter in medium saucepan over medium heat.
10. Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes.
11. Stir in mustard, sauerkraut and pepper to taste.
12. Reduce heat to low; cover, keep warm.
13. To prepare sandwiches:
14. Drain brats; discard marinade.
15. Halve brats lengthwise; cut halves in half crosswise.
16. Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side.
17. Toast rolls, cut-side down, on edge of grill, about 30 seconds.
18. To assemble each sandwich, coat both sides of toasted roll with mustard.
19. On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top.
20. Close with top roll; push roll down to mingle juices and ingredients.
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