Smoky Grilled Brats with Sauerkraut

Ingredients

• 4 fresh bratwurst sausages
• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 cup beer (lager or pilsner recommended)
• 1 (15 oz) can sauerkraut, drained and rinsed
• 1 tsp caraway seeds
• 1/2 tsp black pepper
• 4 sturdy bratwurst buns
• Dijon mustard, for serving

Instructions

1. 1

   Preheat your grill to medium-low heat (300-325°F) for two-zone cooking; you'll want a direct and an indirect heat zone.

2. 2

   Heat the olive oil in a grill-safe pan or cast iron skillet directly on the grill over medium heat.

3. 3

   Add the sliced onion to the pan and sauté for 8-10 minutes until softened and lightly caramelized.

4. 4

   Pour in the beer, add the drained sauerkraut, caraway seeds, and black pepper; bring to a simmer, then move the pan to the indirect heat zone to keep warm while the brats cook.

5. 5

   Place the bratwurst over direct medium-low heat, turning every few minutes to get an even char, about 10-12 minutes total.

6. 6

   Once the brats have a nice sear, move them to the indirect heat zone, close the lid, and continue cooking for another 10-15 minutes, until the internal temperature reaches 160°F.

7. 7

   Briefly toast the bratwurst buns on the grill over direct heat for about 30 seconds per side.

8. 8

   Serve the grilled brats in the toasted buns, generously topped with the warm beer and onion sauerkraut, and a squeeze of Dijon mustard.