<a href="http://www.pinstripemag.com/site/wp-content/uploads/2011/06/Mustardy-Brats-In-Sauerkraut.jpg"><img class="alignnone size-full wp-image-14769" title="Mustardy-Brats-In-Sauerkraut" src="http://www.pinstripemag.com/site/wp-content/uploads/2011/06/Mustardy-Brats-In-Sauerkraut.jpg" alt="Mustardy-Brats-In-Sauerkraut" width="405" height="336" /></a>

Another recipe that I came across was for the “Mustardy Brats With Sauerkraut”. Now, with a name like that, who wouldn’t want to try it. I tried it out myself and it tasted pretty good. Not that I got much to myself, but my neighborhood friends brought themselves and their habit of the munchies and descended on the Brats like a bunch of starving vultures and was gone in seconds. Anyway, here’s the recipe that I followed.

The following recipe makes for six sandwiches, I like my sauerkraut a little crunchy rather than extremely sloppy, so mine took around 20 minutes to make.

In a small pan, cook half a cup of sweet green peppers and a third of a cup of onions in some butter on a medium flame for around five minutes or until the onions have turned translucent. Then stir in two tablespoons of brown sugar, a teaspoon of mustard, and half a teaspoon of caraway seeds. Add 1 cup of drained sauerkraut. Toss gently to combine.

Take the entire of the mixture and put it on a piece of foil which you have folded in half. Bring all the corners together so that they can scrunched at the top to close it up but still leaving enough place for some steam to build up.

Take around six bratwurst sausages and put them on a medium grill. Then put the foil with the sauerkraut in it. Make sure you pierce the bratwurst first with a fork just to let it cook all the way in. Cook these for around 25 minutes or until the bratwurst aren’t pink anymore or the juices run clear.

Serve the bratwurst in toasted buns with some of the sauerkraut mixture on top. Then you give yourself a lesson in deepthroat.

via whatscook.in

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