-
1
Place brats and beer in saucepan, making sure that the sausages are covered.
-
2
Bring to a boil
-
3
Reduce heat and simmer about 10 minutes or until the brats look done (they will be gray and foamy--bear with me!).
-
4
In the meantime, you should fire up the grill. Charcoal, of course, is best but not always practical.
-
5
Also in the meantime, take some aluminum foil and fold it into a packet.
-
6
Remove sauerkraut from can/jar with a fork (thus preventing drainage needs) and place into packet. Seal TIGHTLY!
-
7
Put brats and packet on grill (use indirect heat for sauerkraut packet, or place on a rack above grill--you know what I mean if you have one ;)).
-
8
Grill, turning occasionally, about 8-10 minutes over medium high heat. I, personally, like mine with a nice black burnt crust, but I am odd. So go with what looks right. You want them brown and shiny with wee grill marks on them.
-
9
During the last 2-3 minutes of cooking, place buns, slightly open, with opening down, on grill (again, indirect heat) to toast them.
-
10
Serve with mustard and the sauerkraut. Thou shalt not eat thy brat with ketchup. 'Tis a mortal sin.
-
11
Quaff the rest of the beer.
