Serves: 4
Total Calories: 698
Place the bratwurst and beer in a medium saucepan and bring to a boil. Reduce heat to low, cover and simmer for 25 minutes. Remove from the heat and allow the bratwurst to cool in the beer.
TO MAKE THE SAUERKRAUT: In a large sauté pan over medium heat, cook the onion in the vegetable oil, stirring occasionally, until browned, 8 to 10 minutes. Add the sauerkraut, sugar, salt, and red pepper flakes and mix well. Cook for 5 minutes more to blend the flavors. Set aside.
Remove the bratwurst from the beer and grill them over Direct Medium heat until browned, 6 to 8 minutes, turning once halfway through grilling time.
TO ASSEMBLE THE WRAPS: Halve each bratwurst lengthwise. Place about a quarter of the sauerkraut down the center of each tortilla and lay two brat halves on top. Spread 1 tablespoon of the mustard on each bratwurst and add a slice of the cheese. Fold two sides of the tortilla over the cheese, then fold the top and bottom to close. Grill the wraps, flap side down, over Direct Medium heat until browned, 3 to 4 minutes, turning once halfway through grilling time. Serve immediately.
From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Bratwurst Wraps recipe is from the Weber's Big Book of Grilling Cookbook. Download this Cookbook today.
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