Brewed Brat Sandwiches with Caraway Kraut
2 bottles (12 oz. each) beer
1 large onion, chopped
6 T. brown mustard
1 t. each: caraway seeds, ground coriander
12 uncooked bratwursts, about 5 oz. each
2 T. butter
1 small onion, chopped
2 t. each: caraway seeds, brown mustard
2 C. drained sauerkraut
freshly ground pepper
8 kaiser rolls or 16 large slices of rye bread
8 thin slices cheese, such as Swiss, provolone, Gouda or Gruyere
1 C. chopped dill pickles
For marinade, combine beer, onion, mustard, caraway seeds and coriander in a large saucepan. Heat to boil; reduce heat, simmer 5 minutes. Add bratwursts; simmer, covered, 15 minutes. Remove from heat, leave brats in liquid..
Heat grill to high. For 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.
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 sandwiches, coat both sides of each 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. Repeat with remaining ingredients.
Adapted from "Born to Grill," by Cheryl Alters Jamison and Bill Jamison.
Picnic Basket From Kim of Kim's Whim