Backyard Brats Recipe

• 1 Tbsp. butter or possibly margarine
• 1/2 c. minced green sweet pepper
• 1 sm onion minced - (1/3 c.)
• 2 Tbsp. brown sugar
• 1 tsp prepared mustard
• 1/2 tsp caraway seed
• 1 c. liquid removed sauerkraut
• 6 x fresh bratwurst - (abt 1 1/2 lbs total)
• 6 x hoagie buns split

1. Heat the butter or possibly margarine in a small skillet over medium heat.
2. Add in the pepper and onion.
3. Cook over medium heat about 5 min or possibly till vegetables are tender.
4. Stir in the brown sugar, mustard, and caraway seed.
5. Add in the liquid removed sauerkraut and toss to mix.
6. Fold a 36- by 18-inch piece of heavy foil in half to make an 18-inch square.
7. Place the sauerkraut mix in the center of the foil square.
8. Bring up opposite foil edges and seal with a double fold.
9. Mix in the remaining foil edges to completely enclose the sauerkraut mix, leaving some space in the packet for steam to build.
10. Prick bratwurst in several places with a fork or possibly tip of a sharp knife.
11. For a charcoal grill, arrange medium-warm coals around a drip pan in a grill which has a cover.
12. Test for medium heat above the drip pan.
13. Place the bratwurst and the foil packet with sauerkraut mix on the grill rack over the drip pan.
14. Cover and grill for 20 to 25 min or possibly till bratwurst juices run clear, turning once.
15. For a gas grill, preheat grill.
16. Reduce heat to medium.
17. Adjust for indirect cooking.
18. Place bratwurst and foil packet on grill rack; cover and grill as directed above.
19. Serve brats in the buns and top with the sauerkraut mix.
20. This recipe yields 6 servings.
21. Comments: We've topped these grilled sausage favorites with a sweet, yet puckery, sauerkraut relish.

butter, green sweet pepper, onion, brown sugar, mustard, liquid removed sauerkraut, buns

Taken from cookeatshare.com/recipes/backyard-brats-73114 (may not work)