Reuben Brats

• 12 ounces beer
• 4 links bratwursts
• 2 teaspoons vegetable oil
• 1 small onion, chopped
• 14 cup bell pepper, chopped
• 1 cup sauerkraut, drained
• 2 tablespoons thousand island dressing
• 4 rye rolls, rye sandwich buns, split
• 2 slices swiss cheese, halved

1. Heat beer to boiling in 10-inch skillet.
2. Add bratwurst; reduce heat.
3. Cover and simmer 15 minutes; drain.
4. Meanwhile, heat oil in 6-inch skillet until hot.
5. Cook onion and bell pepper in oil, stirring occasionally, until vegetables are crisp-tender.
6. Stir in sauerkraut; keep warm.
7. Cover and gill bratwurst 4-6-inches from medium coals 5-10 minutes, turning once, until brown.
8. Top with cheese; let stand 1-2 minutes or until cheese is melted.
9. To serve, spread dressing on cut sides or buns.
10. Top with bratwurst and sauerkraut mixture.

beer, links bratwursts, vegetable oil, onion, bell pepper, sauerkraut, rye rolls, swiss cheese

Taken from www.food.com/recipe/reuben-brats-330017 (may not work)