Frankly Sauerkraut Cooked On The Grill Food

GRILLED BEER BRATS AND SAUERKRAUT

Steps:

• Prepare grill, either gas or charcoal. If charcoal, set up coals to one side.
• Melt 1 stick of butter in a disposable aluminum pan (at least 2 quart capacity, preferably 10-by-13-by-3 inch). Add beer, onions, peppers and sauerkraut; mix well. Place the pan on the cool side of grill.
• Place the brats on grill and sear on all sides, being careful not to pierce the casings. When they're seared and have good grill marks, transfer to sauerkraut mixture in aluminum pan; nestling each brat down into mixture and covering with the sauerkraut.
• Cover the pan tightly with heavy-duty aluminum foil, close lid, and cook for 40 - 45 minutes. Remove from grill and serve: either plated or on buns, with mustard and sauerkraut piled on. Enjoy!

QUICK SAUERKRAUT WITH GRILLED BRATS AND MUSTARD BAR

Steps:

• Preheat a grill for direct and indirect cooking.
• Toss the cabbage with the shallots, vinegar, brown sugar and 1 tablespoon salt in a large microwave-safe bowl. Cover the bowl with plastic wrap and microwave on high for 5 minutes. Stir well and let stand for 15 minutes.
• Meanwhile, place the brats on the indirect heat portion of the grill and grill, turning occasionally, until the internal temperature reaches 160 degrees F, 15 to 18 minutes. Move the brats over to the direct side of the grill and cook, turning occasionally, until lightly browned on all sides, about 5 minutes.
• While the brats finish grilling, melt the butter in a large skillet placed directly on the grill. Add the caraway seeds and cook, stirring, until fragrant, about 1 minute. Add the sauerkraut and stir until well coated. Stir in the dill if using.
• Serve the bratwursts with the sauerkraut and assorted mustards on the side.

FRANKLY SAUERKRAUT (COOKED ON THE GRILL)

Steps:

• Slice each hotdog almost in half lengthwise, but not quite through to the other side. Press open. Spread 1/2 tsp mustard evenly on both cut side of each hotdog. Place 1 hotdog, cut-side up, on each of 12 individual sheets of heavy-duty (or double layer of regular) foil. Spoon about 2 tbsp sauerkraut onto each hotdog. Spread evenly. Fold edges of foil to enclose each hotdog. Preheat grill to medium. Place packets on ungreased grill. Close lid. Cook for about 5 minutes, turning once, until heated trough. Remove and discard foil.
• Spread 1/2 teaspoon ketchup evenly on top half of each bun. Place 1 hotdog on botton half of each bun. Top each with onion, if desired. Cover each with top half of bun.

GRILLED SMOKED SAUSAGE WITH APPLE FENNEL "SAUERKRAUT"

Steps:

• Clean and cut the fennel in long strips (julienne) and trim tops, reserving for later use.
• Heat oil in heavy-bottomed saucepan over medium heat, add onion and kosher salt. Cook until onion begins to brown, add strips of fennel, stir, and let cook covered for about 5 minutes or until fennel begins to wilt, reduce heat to medium-low.
• Meanwhile, mix grated apple with lemon juice and add to pan, cover and cook, stirring occasionally for 15 minutes. Add butter, mixing well. Add caraway seeds, reserved fennel tops and hard cider or apple juice. Cook for an additional 5 minutes, uncovered. Season, to taste, with salt and pepper. Remove from heat and let sit to allow the flavors to mingle. (The sauerkraut can be made up to 2 days in advance and kept covered in the refrigerator until ready to use.)
• Build charcoal fire or preheat gas grill. Just before serving, warm sauerkraut and grill sausages. To grill sausages, place on the cooking grate over direct medium heat for 6 to 8 minutes, turning occasionally to mark all sides of the sausage. Meanwhile, split the buns and brush a little butter on the inside. Toast until lightly browned. When ready to serve, place 1 sausage and a generous amount of the sauerkraut on the bun and serve with mustard on the side. Enjoy immediately.

GRILLED KIELBASA WITH SAUERKRAUT AND ONIONS

Steps:

• Preheat grill. Preheat oven to 400 degrees F.
• Cut kielbasa into 3-inch lengths and butterfly lengthwise. Place on hot grill and cook for 4 to 5 minutes on each side turning frequently, charring all sides. Remove from grill. Transfer kielbasa to a baking sheet and place in oven to cook for another 5 to 6 minutes.
• In a large skillet over medium-high heat, add butter and sugar. Allow sugar to cook to a golden brown color. Add onions and cook until caramelized. Stir in the sauerkraut and cook for 5 to 6 minutes until onions and sauerkraut are wilted and colored.
• Remove kielbasa from oven and cut into 1-inch pieces. Add to pan of sauerkraut and onions. Toss together and cook for 1 minute. Transfer to a platter, garnish with parsley and serve with Honey Mustard Dipping Sauce.
• In a small bowl, mix all ingredients until well combined.

GRILLED APPLE AND CABBAGE SAUERKRAUT

Steps:

• Place the shredded cabbage in a large, heat-proof mixing bowl. In a medium saucepan, combine the vinegar, sugar, pickling spice, 2 teaspoons salt and 1 1/2 cups water. Bring to a boil, stirring to dissolve the sugar and salt, then pour the mixture over the cabbage. Set a plate on top of the cabbage to weight it down. Refrigerate and leave to pickle for 4 hours.
• Preheat a grill or grill pan to high. Quarter the apples and cut out the cores. Toss the apples in a bowl with the lemon juice and olive oil and season with salt and pepper. Grill the apples for 1 minute on each side to achieve nice grill marks. Set the apples aside to cool, then cut them into dice.
• When the cabbage is ready, drain it well and return it to the bowl. Fold in the grilled apples and serve.

SAUERKRAUT-STYLE GRILLED RADICCHIO AND KALE

Steps:

• Combine the vinegar, sugar, 1 teaspoon kosher salt, 1/4 teaspoon pepper, caraway, mustard seeds, juniper berries and shallots in a medium saucepan. Bring to a boil and cook until the sugar and salt are dissolved. Remove from the heat and strain into a small bowl, discarding the solids.
• Preheat the grill to high.
• Brush the radicchio with canola oil and season with salt and pepper. Grill cut side down until golden brown and slightly charred, 2 to 3 minutes per side. The radicchio should not be cooked all the way through, but retain some bite. Remove from the grill, thinly slice and put in a bowl.
• Remove the kale from the water and shake gently to get some of the water off (any excess water will help it steam while grilling). Season with salt and pepper and place on the grill. Grill until slightly wilted and charred on all sides, about 1 minute per side. Remove, thinly slice and add to the radicchio. Add some of the vinegar mixture and toss to coat. Toss again with olive oil, salt and pepper. Taste, and add more vinegar if desired. Let sit at room temperature for 30 minutes to allow the flavors to meld.