Brewed Brat Sandwiches With Caraway Kraut
From "Born to Grill: An American Celebration" by Cheryl Alters Jamison and Bill Jamison.
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INGREDIENTS
NutritionFOR BRATWURST
- 2(12 ounce) bottles bottles beer
- 1
- 6tablespoons brown mustard
- 1teaspoon caraway seed
- 1teaspoon ground coriander
- 12uncooked bratwursts (about 5 oz ea)
FOR CARAWAY KRAUT
- 2tablespoons butter
- 1
- 2teaspoons caraway seeds
- 2teaspoons brown mustard
- 2cups drained sauerkraut
FOR SANDWICHES
- 8kaiser rolls (16 large slices) or 8 rye bread (16 large slices)
-
- 8
- 1cup chopped dill pickle
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DIRECTIONS
- To prepare marinade:
- Combine beer, onion, mustard, caraway seeds and coriander in large saucepan.
- Bring to a boil; reduce heat and simmer 5 minutes.
- Add bratwursts; simmer, covered, 15 minutes.
- Remove from heat.
- Leave brats in marinade.
- Heat grill to high.
- To prepare kraut:
- Melt butter in medium saucepan over medium heat.
- Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes.
- Stir in mustard, sauerkraut and pepper to taste.
- Reduce heat to low; cover, keep warm.
- To prepare sandwiches:
- Drain brats; discard marinade.
- Halve brats lengthwise; cut halves in half crosswise.
- Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side.
- Toast rolls, cut-side down, on edge of grill, about 30 seconds.
- To assemble each sandwich, coat both sides of toasted roll with mustard.
- On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top.
- Close with top roll; push roll down to mingle juices and ingredients.
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