If you’re looking to elevate your summer grilling game, look no further than Brats with Jalapeño-Green Apple Kraut. This delicious recipe combines the classic flavors of bratwurst with a tangy and spicy twist. Whether you’re hosting a backyard barbecue or simply craving a tasty lunch option, this dish is sure to impress your taste buds and leave you craving more.
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The Better Homes & Gardens Test Kitchen
The recipe for Brats with Jalapeño-Green Apple Kraut comes to you from the esteemed Better Homes & Gardens Test Kitchen. With almost a century of continuous operation, the Test Kitchen has been developing and testing practical, reliable recipes that readers can enjoy at home. The team behind the Test Kitchen includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Their expertise ensures that each recipe is carefully crafted and thoroughly tested for optimal results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Grill Time: 3 minutes
- Total Time: 33 minutes
- Servings: 6
- Yield: 6 sandwiches
- 6 uncooked bratwursts (about 1-1/4 pounds total)
- 3 cups apple juice or apple cider
- ⅓ cup apple jelly
- 1 (8-ounce) can sauerkraut, drained
- 1 tart green apple, cored and cut into thin bite-size pieces
- 2-3 fresh jalapeño chile peppers, seeded and cut into thin strips
- 6 bratwurst or hot dog buns, split and toasted
- Use the tines of a fork to pierce the skin of each bratwurst several times.
- In a Dutch oven, combine bratwursts and apple juice. Bring to a boil, then reduce heat and simmer, covered, for about 20 minutes or until bratwursts are no longer pink and juices run clear (reaching an internal temperature of 160°F). Drain the bratwursts.
- While the bratwursts are cooking, melt the apple jelly over low heat in a small saucepan.
- In a medium bowl, combine 2 tablespoons of the melted jelly, sauerkraut, apple pieces, and jalapeño peppers. Set aside the remaining melted jelly to brush on the bratwursts later.
- Fold a 30×18-inch piece of heavy foil in half to make a 15×18-inch rectangle. Mound the sauerkraut mixture in the center of the foil. Bring up two opposite edges of the foil and seal with a double fold. Fold the remaining edges to completely enclose the sauerkraut mixture, leaving space for steam to build.
- For a charcoal grill, grill the bratwursts and the foil packet on the rack of an uncovered grill directly over medium coals for 3 to 7 minutes, or until the bratwursts are browned. Turn the bratwursts and foil packet once halfway through grilling. Brush the bratwursts with the reserved melted jelly during the last 2 minutes of grilling. (For a gas grill, preheat the grill and reduce heat to medium. Place the bratwursts and foil packet on the grill rack over heat. Cover and grill as directed.)
- Serve the bratwursts in toasted buns, topped with the sauerkraut mixture.
- Calories: 737
- Fat: 48g
- Carbs: 42g
- Protein: 34g
- Vitamin C: 10mg
- Calcium: 90.9mg
- Iron: 4.1mg
Note: The nutritional values provided are per serving. The daily values are based on a 2,000-calorie diet and may vary depending on your specific dietary needs.
Brats with Jalapeño-Green Apple Kraut is a recipe that brings together the flavors of summer in a unique and delicious way. The combination of juicy bratwursts, tangy sauerkraut, crisp green apple, and spicy jalapeño peppers creates a symphony of flavors that will delight your taste buds. Whether you’re grilling for a crowd or simply enjoying a meal at home, this recipe is guaranteed to impress. Try it out at your next summer gathering and savor the incredible flavors that make this dish truly special.