Prep Time: 10 minutes
Cook Time: 35 minutes
Make-Ahead: Grilled bratwursts can be returned to baking dish with sauerkraut mixture and kept warm over low heat for up to 1 hour.
One 12-oz. bottle lager
4 fresh thyme sprigs
1/4 cup Dijon mustard, divided
4 Black Forest bratwursts
2 cups sauerkraut, drained
3 tbs. butter, at room temperature
4 hot dog buns, split open
1 small red onion, thinly sliced
1 dill pickle, quartered lengthwise
- Preheat covered grill for medium-high heat. In square metal 8-inch baking pan or disposable aluminum pan, combine beer, thyme, 2 tbs. mustard, and 1/4 tsp. salt. Place on grill and bring to simmer. Add bratwursts and cover grill. Cook, turning bratwursts over halfway through cooking, for 30 minutes total, or until bratwursts are cooked through.
- Remove bratwursts and coat lightly with oil. Place bratwursts directly onto grill grates and grill, turning as needed, for 4 minutes, or until browned all over. Set aside to rest 5 minutes.
- Meanwhile, stir sauerkraut and 1 tbs. butter into beer mixture in baking pan. Cover grill and cook 5 minutes to warm sauerkraut.
- Spread remaining butter over cut side of rolls and grill rolls 30 seconds, or until lightly charred. Place bratwursts in rolls and spread with remaining mustard. Top with some sauerkraut, onions, and pickle spear and serve.