About
Ah, sweet, sweet summertime! Full of poolside chats, sunny days, and lots of fun with the people you love; this season makes for some of the best memories. Good food makes all those moments even more special, and Summer Brats seem like they'd be perfect for the occasion! Juicy and perfectly flavorful, these hearty bites placed on the fluffiest buns and topped with some tangy sauerkraut are what good times and great vibes taste like. It doesn't get much better than Summer Brats!
Ingredients
- olive oil, to taste, for greasing the grill grates
- 1 (12-ounce) bottle beer, of your choice
- 3 tablespoons whole-grain mustard
- 1 (16-ounce) container sauerkraut
- 2 pounds bratwurst sausages
- 6 sprigs thyme
- hoagie rolls, to taste, for serving
Directions
Step 1 -Prepare the grill for direct and indirect cooking. Clean the grates and use the oil to grease them.
Step 2 -In a 10-inch square aluminum pan, add the beer, the whole-grain mustard, and the sauerkraut and their juices and stir until the mustard is broken up and the mixture is well-combined.
Step 3 -Nestle the bratwurst sausages into the sauerkraut mixture and top with the thyme sprigs.
Step 4 -Place the aluminum pan on the direct-heat-portion of the prepared grill and cook the brats until they are simmering, about 4 minutes.
Step 5 -Move the aluminum pan to the indirect-heat-portion of the grill. Cover the grill, ensuring the vent remains open.
Step 6 -Cook the brats, flipping them once, until they reach an internal temperature between 140-145 degrees F, about 20 minutes.
Step 7 -Use tongs to place the brats on the direct-heat-portion of the grill and cook until they are browned and crisp, about 3 minutes.
Step 8 -Return the cooked brats to the sauerkraut mixture, then transfer the aluminum pan from the heat.
Step 9 -Place 1 of the cooked brats into each of the rolls and evenly top them with the sauerkraut mixture.
Step 10 -Serve.
