One-pan cooking, summer-style: As the vegetables and brats finish grilling, nestle them in a pan of seasoned sauerkraut.




  • In a small bowl, combine 1/3 cup beer, the mustard, oil, thyme and Sriracha. In a 12x8-inch disposable foil pan, combine sauerkraut, brown sugar, 1/2 cup beer and 3 tablespoons of the mustard mixture; set aside. Brush the zucchini and pepper generously on both sides with all but 2 tablespoons of the remaining mustard mixture.

  • Place brats, vegetables and pan of sauerkraut on the rack of a gas or charcoal grill directly over medium heat. (If sauerkraut pan doesn’t fit on grill, just keep it nearby.) Grill, covered, for 10 to 15 minutes or until brats are cooked through (160°) and vegetables are crisp-tender, turning and brushing vegetables with remaining mustard mixture halfway through cooking. As ingredients finish cooking, transfer them to the pan, cutting peppers and brats into large pieces. If it wasn’t already, place pan on grill; heat a few minutes to blend flavors and warm sauerkraut. If you like, serve with French bread.


If you want the bread served warm, wrap the bread in foil and heat on grill 10 minutes before serving, turning often.

Nutrition Facts

570 calories; 42 g total fat; 99 mg cholesterol; 1921 mg sodium. 18 g carbohydrates; 26 g protein;