Pan seared brats simmered in caramelized onion, beer and kraut on a Swiss cheese lined pretzel bun with French's® Stone Ground Dijon Mustard.
Ingredients
- 4 each bratwurst, each, 4 oz
- 1 1/3 cups sauerkraut, drained
- 1 tablespoon butter
- 1 cup onion, julienne
- 2 teaspoons garlic, minced
- 6 ounces amber beer
- 1 tablespoon brown sugar
- kosher salt, as needed
- Black Pepper, Table Grind, as needed
- 4 each pretzel buns, 6-inch split, warmed
- 8 slices swiss cheese
- 1/4 cup [MISSING PRODUCT – REVIEW]
Nutrition Information
(per serving)
Pan seared brats simmered in caramelized onion, beer and kraut on a Swiss cheese lined pretzel bun with French's® Stone Ground Dijon Mustard.
Instructions
Prep
- In a lightly oiled heavy bottom pan or rondeau, over medium high heat, sear bratwursts on all sides. Remove bratwurst and set aside.
- Melt butter in pan. Add onions and cook until caramelized. Add garlic and cook until fragrant.
- Return bratwurst to pan, add sauerkraut, beer and brown sugar. Stir to combine, bring to a simmer and season with salt and pepper to taste. Cover and cook on low until bratwurst are fully cooked. Hold hot for service.
Service
- For each order, line pretzel bun with 2 slices Swiss cheese. Place 1/3 cup of sauerkraut mix over cheese. Top with bratwurst and drizzle with 1 tablespoon mustard. Serve hot.
