1. To prepare marinade: 2. Combine beer, onion, mustard, caraway seeds and coriander in large saucepan. 3. Bring to a boil; reduce heat and simmer 5 minutes. 4. Add bratwursts; simmer, covered, 15 minutes. 5. Remove from heat. 6. Leave brats in marinade. 7. Heat grill to high. 8. To prepare kraut: 9. Melt butter in medium saucepan over medium heat. 10. Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes. 11. Stir in mustard, sauerkraut and pepper to taste. 12. Reduce heat to low; cover, keep warm. 13. To prepare sandwiches: 14. Drain brats; discard marinade. 15. Halve brats lengthwise; cut halves in half crosswise. 16. Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side. 17. Toast rolls, cut-side down, on edge of grill, about 30 seconds. 18. To assemble each sandwich, coat both sides of toasted roll with mustard. 19. On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top. 20. Close with top roll; push roll down to mingle juices and ingredients. ---------------------------------------------------------------------------
Nutrition
Ingredients
