Brewed Brat Sandwiches With Caraway Kraut - cooking recipe

Ingredients

FOR BRATWURST
2 (12 ounce) bottles bottles beer
1 large onion, chopped
6 tablespoons brown mustard
1 teaspoon caraway seed
1 teaspoon ground coriander
12 uncooked bratwursts (about 5 oz ea)
FOR CARAWAY KRAUT
2 tablespoons butter
1 small onion, chopped
2 teaspoons caraway seeds
2 teaspoons brown mustard
2 cups drained sauerkraut
fresh ground pepper
FOR SANDWICHES
8 kaiser rolls (16 large slices) or 8 rye bread (16 large slices)
brown mustard, as needed
8 thin slices cheese (Swiss, provolone, Gouda or Gruyere)
1 cup chopped dill pickle

Preparation

To prepare marinade:
Combine beer, onion, mustard, caraway seeds and coriander in large saucepan.
Bring to a boil; reduce heat and simmer 5 minutes.
Add bratwursts; simmer, covered, 15 minutes.
Remove from heat.
Leave brats in marinade.
Heat grill to high.
To prepare kraut:
Melt butter in medium saucepan over medium heat.
Stir in onion and caraway seeds; cook until onion turns translucent, about 3 minutes.
Stir in mustard, sauerkraut and pepper to taste.
Reduce heat to low; cover, keep warm.
To prepare sandwiches:
Drain brats; discard marinade.
Halve brats lengthwise; cut halves in half crosswise.
Grill brat pieces uncovered until browned but still juicy, about 2 minutes per side.
Toast rolls, cut-side down, on edge of grill, about 30 seconds.
To assemble each sandwich, coat both sides of toasted roll with mustard.
On bottom roll, add slice of cheese, 6 brat pieces and large dollop kraut; sprinkle dill pickle on top.
Close with top roll; push roll down to mingle juices and ingredients.