Beer-Bathed Brats with Sauerkraut and Apples

[Tombstone]

Beer-Bathed Brats with Sauerkraut and Apples

5 fresh bratwurst, preferably Johnsonville®

1 small yellow onion

1 small Granny Smith apple

1/2 pound sauerkraut, rinsed and drained

1 bottle beer (12 ounces), at room temperature

3 tablespoons spicy brown mustard

1 teaspoon caraway seeds (optional)

5 hot dog buns

In a heavy-duty foil pan, arrange the bratwurst in a single layer. Trim the ends from the onion. Cut the onion in half lengthwise, then cut each half lengthwise into 1/8-inch slices. Core and quarter the apple, and cut lengthwise into 1/8-inch slices. Scatter the onions, apples and sauerkraut over the bratwurst.

In a medium bowl, mix the beer, mustard, and the caraway seeds, if using. Add the beer mixture to the pan. Grill over Direct Medium heat for about 20 minutes, turning the bratwurst 2 or 3 times. Remove the bratwurst from the pan but leave the pan where it is to continue to cook the sauerkraut mixture. Grill the bratwurst over Direct Medium heat until nicely browned, 2 to 3 minutes, turning once. Serve the bratwurst in hot dog buns with the sauerkraut mixture. Serve more mustard on top, if desired.

Makes 5 servings