I made this for my son’s 21st birthday bonfire, attended by both friends and family. The kraut flavors are a fabulous topping for these tasty brats, precooked in dark beer.
—KEELEY WEBER STERLING HEIGHTS, MI
PREP: 45 MIN. • GRILL: 35 MIN. • MAKES: 12 SERVINGS
6 bacon strips, chopped
1 large onion, chopped
1 medium apple, peeled and thinly sliced
2 garlic cloves, minced
1 can (14 ounces) sauerkraut, rinsed and well drained
3 tablespoons spicy brown mustard
1 tablespoon brown sugar
12 uncooked bratwurst links
1 bottle (12 ounces) dark beer
12 hoagie buns, split
1. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
2. Cook and stir onion in bacon drippings until softened. Reduce heat to medium-low; cook 15-20 minutes or until deep golden brown, stirring occasionally. Add apple and garlic; cook 2 minutes longer. Stir in sauerkraut, mustard, brown sugar and cooked bacon.
3. Transfer to a 13x9-in. disposable foil pan. Arrange bratwurst over top. Pour beer over bratwurst. Place pan on grill rack over medium heat; cook, covered, 30-35 minutes or until sausages are no longer pink. Remove pan from heat.
4. Remove bratwurst and return to grill. Grill, covered, 2-3 minutes on each side or until browned. Serve on buns with the sauerkraut mixture.
PER SERVING 1 brat: 582 cal., 34g fat ( 11g sat. fat ) , 71mg chol., 1473mg sod., 44g carb. ( 9g sugars, 2g fiber ) , 22g pro.