GRILLED OR PAN-
ROASTED
BRATWURST
WITH BEER, MUSTARD, AND
SAUERKRAUT
Either method produces great results for these beer-
cooked brats, allowing the flavors of the sausage and beer
to mingle and marry.
SERVES 4 TO 6
One 1-pound package sauerkraut, with its liquid
A few sprigs fresh thyme
½ cup lager-style beer
2 pounds Bratwurst-Style Sausage (here), stuffed into
casings. (6 to 8 links), or about 2 pounds store-bought
bratwurst
Spicy whole-grain mustard
1 tablespoon vegetable oil (if cooking on the stovetop)
Crusty hoagie rolls, toasted
TO COOK ON THE GRILL
Ignite a chimneyful of charcoal. When the briquettes are
coated in gray ash, pour out and distribute evenly over
one side of the grill. Or, if using a gas grill, heat one set