Grilled Veggies & Brats In Sauerkraut
August 24, 2020
"I got this recipe from Midwest Living. It is easy to do; you can use a foil pan and dispose of it if you need to. I did not grill my zucchini directly on the grates. I put mine on a cast iron skillet. I did not use the Sriracha, either."
- Serving Size: 1 (414.5 g)
- Calories 721.4
- Total Fat - 53.8 g
- Saturated Fat - 15.7 g
- Cholesterol - 159.3 mg
- Sodium - 1746.8 mg
- Total Carbohydrate - 12.4 g
- Dietary Fiber - 1.7 g
- Sugars - 5.9 g
- Protein - 42.4 g
- Calcium - 280.8 mg
- Iron - 2.4 mg
- Vitamin C - 28.1 mg
- Thiamin - 0.4 mg
You need a small bowl. Mix together the 1/3 cup beer, mustard, oil, fresh thyme, and Sriracha.
In a foil pan that is approximately 12 X 8, mix the sauerkraut, brown sugar, 1/2 cup beer, and 3 tablespoons of the mustard mixture from the small bowl. Set it aside.
Take the zucchini and pepper and brush them with the mustard mixture. Leave two tablespoons of it remaining unused.
Place the pan of sauerkraut on the grill. Place the zucchini and pepper directly on the grill. Place the brats directly on the grill, also. Place it over medium heat. If the pan won't fit, just place it nearby.
Grill everything covered for 10-15 minutes, or until the meat reaches 160° Fahrenheit.
Halfway through cooking, turn the vegetables and brush them with the rest of the mustard mixture. As things finish cooking, place them in the foil pan, cutting them into bite sized pieces.
If the pan wasn't on the grill, put it there so the food can all warm together.
Tips & Variations
No special items needed.