Beer brat sliders
Precooked beer brats split and seared on the grill, piled on slider buns with warm beer-and-caraway sauerkraut and spicy brown mustard.
- Prep
- 8 min
- Cook
- 12 min
- Serves
- 6
- Per serve
- 590 kcal
Ingredients
Method
Heat the grill to medium-high, lid down. While it heats, cut each brat in half crosswise, then split each half lengthwise so you have 24 flat pieces. Toss them with the oil.
Put the sauerkraut, beer, brown sugar and caraway in a small disposable foil pan or heatproof skillet and set it on the grill (or a side burner). Let it bubble, stirring now and then, while you cook the brats.
Grill the brats cut side down until well marked, then flip and grill until browned and heated through to 165°F.
Toast the split buns cut side down on the grill for the last 30 seconds.
Spread the buns with mustard, add 2 pieces of brat to each, top with a forkful of warm sauerkraut and close.
Tips
- No grill? Sear the brats in a large skillet over medium-high heat and simmer the kraut in a small saucepan on the stove.
- Splitting the brats flat gives you more browned surface and a slider that stays put on the bun.
- For dairy-free, check your brats, buns and mustard: some brats include cheese and many slider buns contain milk or butter.
