My bride called me at work yesterday and said since it was going to be a beautiful afternoon I should get a grill going for dinner. She specifically wanted grilled brats with sauerkraut and would stop at the market on her way home. What she wanted is a recipe from J. Kenji Lopez-Alt over at Serious Eats that we both love.
1) I started with a disposable aluminum pan, into that I put a 1lb. bag of kraut with juice, 3T of whole grain mustard, a bottle of beer, and a few shakes of thyme or fresh if you have.
2) She brought home 2 lbs of Val's HOT bratwurst. Frank Valesano was a sausage-making icon in our community and his recipes live on, thankfully!
3) The brats get nestled in the kraut and get placed over the hot side of the PK grill until everything gets to bubbling. Then pan gets slid over to the cooler in-direct side of the grill.
4) The PK chugging away with a bit of apple wood for added flavor.
5) When the brats get to an IT of 140F it's time to place them onthe GG's to finish. About 5-6 minutes turning once.
6) Back in the kraut concoction to serve.
7) All dressed up on a toasted locally baked bun, with some of the kraut, extra mustard, and a bit of giardiniera. Served with a side of sweet baked beans. Along with a couple of cold beers this was a very nice Spring meal!
Cheers!
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