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Ingredientes
- 2 bot beer - (12 ounce ea)
- 1 lrg onion minced
- 6 Tbsp. brown mustard
- 1 tsp caraway seeds
- 1 tsp grnd coriander
- 12 x uncooked bratwursts - (abt 5 ounce ea)
- 2 Tbsp. butter
- 1 sm onion minced
- 2 tsp caraway seeds
- 2 tsp brown mustard
- 2 c. liquid removed sauerkraut Freshly grnd pepper
- 8 x kaiser rolls (or possibly 16 large slices of rye bread) Brown mustard as needed
- 8 x thin slices cheese (Swiss, provolone, Gouda or possibly Gruyere)
- 1 c. minced dill pickles
Direcciones
- To prepare marinade: Combine beer, onion, mustard, caraway seeds and coriander in large saucepan. Bring to a boil; reduce heat and simmer 5 min. Add in bratwursts; simmer, covered, 15 min. Remove from heat. Leave brats in marinade. Heat grill to high.
- To prepare kraut: Heat butter in medium saucepan over medium heat. Stir in onion and caraway seeds; cook till onion turns translucent/soft, about 3 min. Stir in mustard, sauerkraut and pepper to taste. Reduce heat to low; cover, keep hot.
- To prepare sandwiches: Drain brats; throw away marinade. Halve brats lengthwise; cut halves in half crosswise. Grill brat pcs uncovered till browned but still juicy, about 2 min per side. Toast rolls, cut-side down, on edge of grill, about 30 seconds.
- To assemble each sandwich, coat both sides of toasted roll with mustard. On bottom roll, add in slice of cheese, 6 brat pcs and large dollop kraut; sprinkle dill pickle on top. Close with top roll; push roll down to mingle juices and ingredients.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 8 servings | |
| Calories 804 | |
| Calories from Fat 494 | 61% |
| Total Fat 55.31g | 69% |
| Saturated Fat 26.97g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 137mg | 46% |
| Sodium 1131mg | 47% |
| Potassium 550mg | 16% |
| Total Carbs 39.07g | 10% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.2g | 2% |
| Protein 32.12g | 51% |
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