GRILLED BRATWURST with HOMEMADE SAUERKRAUT Bratwurst are usually purchased precooked, so simmering them in beer and then grilling them makes for deliciously juicy sausages with a crisp crust…Yum! My homemade, sweet and spicy sauerkraut

For the sauerkraut: • 1 cup water • 2 cups red wine vinegar • 1/3 cup granulated sugar • 1 large head red cabbage, cored and thinly shredded • 2 cloves garlic, thinly sliced • 1 teaspoon whole mustard seeds • Salt and pepper, to taste

For the Bratwurst: • 2 tablespoons olive oil • 3 tablespoons unsalted butter • 2 large sweet yellow onions, thinly sliced • 2 pounds pre-cooked Bratwurst, pricked with a fork • Three 12-ounce bottles dark beer • 1 teaspoon caraway seeds • 1 teaspoon mustard seeds

• 12 Hot dog buns or onion buns • Stoneground Mustard, for serving

To make tthe Sauerkraut, combine the water, vinegar and sugar in a large saucepan and bring to a boil. Reduce the heat and simmer until the sugar has dissolved. Add the remaining ingredients and simmer until the cabbage is soft, about 20 minutes. Season to taste. The sauerkraut can be made up to 5 days in advance, cooled, covered and refrigerated. Drain before serving.

Preheat your TWIN EAGLES BBG to medium-high. Place a cast iron skillet directly on the grill to heat. Add the oil and butter along with the onions. Sauté the onions until tender and golden, about 15 minutes, stirring often. Add the bratwurst to the pot along with the beer, caraway seeds and mustard seeds. Bring to a simmer, close the grill and cook for 10 minutes.

When ready to serve, raise the heat to high on the grill. Lift the sausages out of the pot, draining them from the liquid and onions. Grill the sausages until crisp and golden brown on all sides, about 10 minutes. Grill the buns until lightly toasted. Serve the bratwurst with sauerkraut, onions and mustard.

Serves 6