Mustardy Brats with Sauerkraut Recipe

A sweet yet tart sauerkraut relish tops these spicy grilled brats.

Ingredients

1 tablespoon margarine or butter

1 / 2 cup chopped green bell pepper

1 small onion, chopped (1 / 3 cup)

2 tablespoons brown sugar

1 teaspoon teaspoon prepared mustard

1 / 2 teaspoon caraway seeds

1 cup drained sauerkraut

6 fresh sausage (1-1/4 to 1-1/2 pounds)

6 hoagie rolls, split

Diretions

1. In a skillet melt margarine or butter over medium heat until melted. Add green pepper and onion. Cook over medium heat for 5 minutes or until tender. Add brown sugar, mustard and caraway seeds. Add sauerkraut and stir to mix well. Tear a piece of foil large 36x18 inches. Fold in half to make a double thickness of paper that measures 18x18 inches. Place the cabbage mixture in the center of the sheet. Bring two opposite edges of foil and seal with double fold. Then fold remaining end fully enclose sauerkraut mixture, leaving space for steam to build. Prick sausages in several places with a fork or the tip of a sharp knife.

2. Arrange preheated coals around a drip pan in a covered grill. Test medium heat above the pan. Place the sausages and the foil pouch on the grill tray. Cover and grill for 20-25 minutes or until juices run clear sausages, sausages turning once. To serve, cut sides of bread toasted on the grill. Serve hot dogs in buns and top with the sauerkraut mixture. Makes 6 servings.