Charcoal-Grilled Bratwurst with Sauerkraut and Apples
By America's Test KitchenPublished on May 7, 2008
Time
1¼ hours
Yield
Serves 4
Ingredients
3 medium Granny Smith apples, peeled and coarsely shredded2 cups sauerkraut, drained½ teaspoon minced fresh sage leaves ½ teaspoon table salt ¼ teaspoon ground black pepper 13- by 9-inch disposable aluminum roasting pan 2 pounds bratwurst (8 to 12 links) (see note)
Before You Begin
Serve bratwurst as is or in toasted buns.
Instructions
- Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build single-level fire by arranging coals evenly across bottom of grill. Position cooking grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grate clean with grill brush.
- Meanwhile, combine apples, sauerkraut, sage, salt, and pepper in disposable roasting pan. Place bratwurst in single layer over apples and wrap roasting pan tightly with foil.
- Place roasting pan in center of grill, cover grill, and cook 15 minutes. Move pan to one side of grill and carefully remove foil cover. Using tongs, place bratwurst on grate directly over coals. Grill bratwurst, uncovered, turning every 1 to 2 minutes, until golden brown on all sides, 5 to 7 minutes. Transfer bratwurst to platter and loosely tent with foil. Cover grill and continue cooking apples, stirring occasionally, until liquid evaporates and apples begin to brown, 5 to 10 minutes longer. Serve bratwurst, passing apples and sauerkraut separately.
Time
1¼ hoursYield
Serves 4Ingredients
3 medium Granny Smith apples, peeled and coarsely shredded
2 cups sauerkraut, drained
½ teaspoon minced fresh sage leaves
½ teaspoon table salt
¼ teaspoon ground black pepper
13- by 9-inch disposable aluminum roasting pan
2 pounds bratwurst (8 to 12 links) (see note)
Test Kitchen Techniques
Ingredients
3 medium Granny Smith apples, peeled and coarsely shredded
2 cups sauerkraut, drained
½ teaspoon minced fresh sage leaves
½ teaspoon table salt
¼ teaspoon ground black pepper
13- by 9-inch disposable aluminum roasting pan
2 pounds bratwurst (8 to 12 links) (see note)
Test Kitchen Techniques
Ingredients
3 medium Granny Smith apples, peeled and coarsely shredded
2 cups sauerkraut, drained
½ teaspoon minced fresh sage leaves
½ teaspoon table salt
¼ teaspoon ground black pepper
13- by 9-inch disposable aluminum roasting pan
2 pounds bratwurst (8 to 12 links) (see note)
Test Kitchen Techniques
Why This Recipe Works
We wanted a foolproof grilled sausage recipe that would produce nicely browned links with juicy interiors, accompanied by tender, well-cooked vegetables. As a first step, we started the vegetables, then layered the raw sausages over the hot vegetables in a disposable roasting pan. Cooking the sausages and vegetables together in the oven, covered, before browning the sausages directly on the grill and uncovering the pan to allow the vegetables to caramelize completed our perfect grilled sausage and vegetables recipe.
Before You Begin
Serve bratwurst as is or in toasted buns.
Instructions
- Light large chimney starter filled with charcoal (6 quarts, or about 100 briquettes) and allow to burn until coals are fully ignited and partially covered with thin layer of ash, about 20 minutes. Build single-level fire by arranging coals evenly across bottom of grill. Position cooking grate over coals, cover grill, and heat until grate is hot, about 5 minutes; scrape grate clean with grill brush.
- Meanwhile, combine apples, sauerkraut, sage, salt, and pepper in disposable roasting pan. Place bratwurst in single layer over apples and wrap roasting pan tightly with foil.
- Place roasting pan in center of grill, cover grill, and cook 15 minutes. Move pan to one side of grill and carefully remove foil cover. Using tongs, place bratwurst on grate directly over coals. Grill bratwurst, uncovered, turning every 1 to 2 minutes, until golden brown on all sides, 5 to 7 minutes. Transfer bratwurst to platter and loosely tent with foil. Cover grill and continue cooking apples, stirring occasionally, until liquid evaporates and apples begin to brown, 5 to 10 minutes longer. Serve bratwurst, passing apples and sauerkraut separately.
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