- 6 Johnsonville® Smoked Brats
- 3/4 cup sauerkraut, rinsed and well drained
- 6 tablespoons French salad dressing
- 6 tablespoons shredded Monterey Jack cheese
- 6 brat buns, split
- Make a lengthwise slit three-fourths of the way through each bratwurst to within 1/2 in. of each end. Fill with sauerkraut; top with dressing and cheese.
- Place bratwurst in buns; wrap individually in a double thickness of heavy-duty foil (about 12 in. x 10 in.). Grill, covered, over medium-hot heat for 10-15 minutes or until heated through and cheese is melted. Yield: 6 servings.
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
Reviews for Game Day Brats
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"great with an ice cold beer"
"mary klug: The "onions" are sauerkraut - pickled cabbage, which is put into the brat then, the whole thing is wrapped in foil & cooked together."
"Do you grill the brats and onion together in the same foil?"