Bratwurst grill with mustard, beer and sauerkraut

20120529 food lab cooking sausage hot dog 01 thumb 625xauto 244801 Bratwurst grill with mustard, beer and sauerkraut


  • 2 cups lager-style beer
  • 3 tablespoons whole grain mustard
  • 1 (1 pound) package , with juices
  • 6 sprigs thyme (optional)
  • 2 pounds sausages
  • Buns and mustard for serving


  1. 1

    Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grate.

  2. 2

    Combine beer, mustard, and sauerkraut in a 10-inch square disposable aluminum pan. Alternatively, construct a tray out of a double layer of heavy duty aluminum foil, 10 inches square, with sides about 2 inches high. Stir until mustard is broken up and mixture is homogenous. Add thyme sprigs. Nestle sausages into sauerkraut.

  3. 3

    Place tray on hot side of grill and cook until simmering, about 4 minutes. Slide to cooler side of grill. Cover grill with vents over the sausages. Cook with all vents open until sausages register 140° to 145°F on an instant read thermometer, about 20 minutes, turning once in the middle.

  4. 4

    Remove lid. Using tongs, remove sausages from sauerkraut and place directly on cooking grates over hot side of grill. Cook, turning occasionally, until well browned and crisp, about 3 minutes total. Return to sauerkraut. Toast buns over hot side of grill if desired. Serve sausages with buns, mustard, and sauerkraut

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