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1
Melt the butter or margarine in a small skillet over medium heat.
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2
Add the pepper and onion.
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3
Cook over medium heat about 5 minutes or until vegetables are tender.
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4
Stir in the brown sugar, mustard, and caraway seed.
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5
Add the drained sauerkraut and toss to mix.
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6
Fold a 36- by 18-inch piece of heavy foil in half to make an 18-inch square.
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7
Place the sauerkraut mixture in the center of the foil square.
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8
Bring up opposite foil edges and seal with a double fold.
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9
Fold in the remaining foil edges to completely enclose the sauerkraut mixture, leaving some space in the packet for steam to build.
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10
Prick bratwurst in several places with a fork or tip of a sharp knife.
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11
For a charcoal grill, arrange medium-hot coals around a drip pan in a grill that has a cover.
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12
Test for medium heat above the drip pan.
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13
Place the bratwurst and the foil packet with sauerkraut mixture on the grill rack over the drip pan.
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14
Cover and grill for 20 to 25 minutes or until bratwurst juices run clear, turning once.
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15
For a gas grill, preheat grill.
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16
Reduce heat to medium.
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17
Adjust for indirect cooking.
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18
Place bratwurst and foil packet on grill rack; cover and grill as directed above.
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19
Serve brats in the buns and top with the sauerkraut mixture.
