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  • Brewed Brat Sandwiches With Caraway Kraut

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    Brewed Brat Sandwiches With Caraway Kraut
    Servings: 8
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 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

    Directions

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. This recipe yields 8 servings.

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