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Oktoberfest: Grilled Brats w/Onion-Kraut Relish

Source of Recipe

by Joanne/EDC, from The Tailgate Cookbook


List of Ingredients

8 fresh Bratwurst (about 2 pounds)
1 12 ounce can of beer
8 hoagie rolls
Onion Sauerkraut Relish (follows)


Recipe

Combine brats and beer in Dutch oven. Bring almost to a boil; reduce heat, and simmer,uncovered, 10 minutes. Remove brats from beer and drain. Grill brats uncovered, over medium-hot coals for 7 - 8 minutes or until done.


Onion Sauerkraut Relish:
1/4 cup veg. oil
1/2 cup sugar
2 cups coarsely chopped onion
1 (14.5 ounce) can of sauerkraut, well drained
1/4 tsp. salt
1/4 cup cider vinegar
1/4 cup dry white wine
1/2 tsp. caraway seeds (optional)

Heat oil in large skillet over medium heat. Add sugar, and cook stirring constantly, 10 minutes, or until mixture turns a light caramel color. Add onion, sauerkraut, and salt; simmer uncovered, over med. heat 15 minutes, stiffing often. (Carmelized sugar will harden when onion and sauerkraut are added, but will dissolve as mixture simmers). Add vinegar, wine, and seeds; simmer uncovered, 30 minutes. Serve over grilled brats!

Yield 2 1/2 cups. Can be store in fridge up to 1 week.