Get creative with toppings - diced red onion, chipotle mustard, sweet relish, diced jalapeño, pepper jack cheese or creamy cole slaw. Great for a summer cookout!
Recipe tags: chicken base, moderate difficulty, main, pork, grilling
Ingredients
| Quantity | Ingredient |
|---|---|
| ½ cup | water |
| 1 tsp | Better Than Bouillon® Organic Seasoned Vegetable Base |
| 1 tsp | sugar |
| ¼ tsp | celery seed |
| 1 bag | (32-ounce) of refrigerated sauerkraut, undrained |
| 3 cans | (12-ounce) beer |
| 2 tsp | Better Than Bouillon® Roasted Chicken Base |
| 1 | large yellow onion, chopped |
| 6 cloves | garlic, peeled |
| 1 | small jalapeño pepper, stemmed, seeded and quartered |
| ½ tsp | ground coriander |
| 8 | Johnsonville Original Brats |
| 8 | brat rolls |
Directions
In a large saucepan over medium heat, add water, Seasoned Vegetable Base, sugar and celery seed; stir to combine. Add sauerkraut and heat through; cover and set aside.
In a large pot, add beer and the Roasted Chicken Base; stir until base is dissolved. Add onion, garlic, jalapeño and coriander; stir to combine. Add brats and heat over medium-high heat; bring to a gentle boil. Reduce heat to medium-low; cover and simmer until done, about 15 minutes. Turn brats once while simmering.
Prepare a gas grill by cleaning and oiling grate; preheat.
Remove brats from beer and place on grill. Cook over direct medium heat until done, about 4-5 minutes per side, turning once.
Serve brats topped with Sauerkraut mixture.