Beer-Bathed Brats With Sauerkraut and Apples

This brat recipes screams Oktoberfest to me. It is best done on the grill as the sauerkraut needs to cook indirectly, but I have done it on the campfire, by arranging the coals. Serve with a good German beer!

• Ready In: 35 mins
• Serves: 6

Ingredients

• 6  fresh  bratwursts (preferably Johnsonville)
• 1  small yellow onion
• 1  small granny smith apple
• 1⁄2 lb sauerkraut, rinsed and drained
• 12  ounces beer, at room temperature
• 3  tablespoons spicy brown mustard
• 1  teaspoon caraway seed (optional)
• 6  hot dog buns

Directions

1. In a heavy-duty foil pan, arrange the bratwurst in a single layer.
2. Trim the ends from the onion.
3. 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.
4. Scatter the onions, apples and sauerkraut over the bratwurst.
5. In a medium bowl, mix the beer, mustard, and the caraway seeds, if using.
6. Add the beer mixture to the pan.
7. Grill over Direct Medium heat for about 20 minutes, turning the bratwurst 2 or 3 times.
8. Remove the bratwurst from the pan but leave the pan where it is to continue to cook the sauerkraut mixture.
9. Grill the bratwurst over Direct Medium heat until nicely browned, 2 to 3 minutes, turning once.
10. Serve the bratwurst in hot dog buns with the sauerkraut mixture.
11. Serve more mustard on top, if desired.