Tailgate Tribute-Brats with Kraut

Beer brats are one of my favorite go to meals, especially the locally made Kiltlifter brats. I used to just throw them on the grill dry, until we watched a food blogger who taught the “German way”, which uses a deep pan with about a third inch of very hot oil. I still use the grill and it works great with no clean up. We normally top them off with Edna’s fermented cabbage kraut and a side of Catherine’s baked beans.

Ingredients
2 Kiltlifter beer brats (or similar)
12 medium Italian rolls (Amoroso or similar)
4 pieces baby Swiss cheese
16 oz can baked beans
½ medium onion chopped
1 jalapeno cored and chopped
1 tsp molasses
2 tsp dark brown sugar
2 tsp apple cider vinegar
6-8 oz fermented cabbage Saur kraut
2 tbsp Dijon mustard
2 tbsp olive oil
Peanut or avocado oil

Make the brats the German way- oil in cast iron or stainless pan at high heat (about 350 °F) using avocado or peanut oil, turning every two minutes for about 8 minutes until evenly browned, remove from the heat.
Split two Italian rolls (Amoroso or similar) and place on the grill until browned then place on plate, spread on the Dijon, then and add the Swiss cheese slices so they melt.
While the brats are cooking place the baked beans in a medium pot and stir in half of the onion and jalapeno along with the molasses, brown sugar, and apple cider, bring to a boil and then reduce to simmer till it melds and reduces a bit, about 6-8 minutes.
In an oiled skillet at medium heat, add the fermented cabbage (or Saur kraut), and the remaining chopped onions and jalapenos then cook down till the onions are opaque and cabbage has dried out some.
Place Saur kraut on top of the Swiss cheese on each roll, then add the brat on top. Use a slotted spoon to drain the beans off and add them to the plate and it’s done.