2 pounds bratwurst (about 10 links)
2 cups sauerkraut, drained
1 12-ounce bottle or can of beer
1 green bell pepper, cut into short
strips
1 onion, thinly sliced
4 tablespoons ( stick) butter or
vegetable oil, optional
10 crusty sausage or steak rolls
cup coarse German mustard
Turn grill on medium and let rack heat for about 10
minutes. Brush and oil rack, then grill brats until nicely
browned all over, turning now and then, 15 to 20 minutes
total. Put brats in a large disposable aluminum pan
directly on grill. Mix in kraut, beer, bell pepper, onion,
and butter or oil, if using. Stew in pan on the grill, mixing
occasionally, for 30 minutes or up to 3 hours (if using a
charcoal grill, add fresh coals every hour or so). Serve on
rolls with steaming slew of kraut, peppers, onions, and
thick band of mustard.
Yield: 10 brats
Source: The Tailgater s Cookbook