|
|
|
Chef Alli's Brat Wraps
A spin on the traditional brat; includes sauerkraut and Swiss cheese in a wrap!
|
|
|
Ingredients:
Chef Alli’s Brat Wraps
4 Brats, grilled to perfection, and split in half lengthwise 1 cup chopped onion 2 Tbs. oil 1 lb. sauerkraut, rinsed and fully drained 3 Tbs. sugar ½ tsp. kosher salt ¼ tsp. crushed red pepper 4 flour tortillas ¼ cup honey-Dijon mustard 4 slices Swiss cheese (I like to use smoked swiss cheese if available) |
|
|
Directions:
In another large saute pan, sauté onions in oil over medium heat until softened and golden brown, approx. 10-12 minutes. Add sauerkraut, sugar, salt, and red pepper flakes; combine well and continue to cook for 8-10 minute so that flavors can blend; continue to cook until most of the moisture from sauerkraut is gone and mixture is rather “dried out” looking. Place approx. ¼ of sauerkraut mixture down center of each flour tortilla. Place 2 brats halves on top of filling. Spread 1 Tbs. mustard on brats and top with a slice of swiss. Fold up tortilla and eat at once!
Grilling Tip: Be sure to pierce your brats with tiny holes before grilling. (Use a straight pin that’s been inserted into a cork.) I like to steam my “poked” brats in a beer bath before grilling them. This way, most of the fat from the brats can escape into the beer and that means fewer flare ups on the grill. |
|
Return to Recipes Home... |
|
|
|
|
|
Chef Alli's Brat Wraps
A spin on the traditional brat; includes sauerkraut and Swiss cheese in a wrap!
|
|
|
Ingredients:
Chef Alli’s Brat Wraps
4 Brats, grilled to perfection, and split in half lengthwise 1 cup chopped onion 2 Tbs. oil 1 lb. sauerkraut, rinsed and fully drained 3 Tbs. sugar ½ tsp. kosher salt ¼ tsp. crushed red pepper 4 flour tortillas ¼ cup honey-Dijon mustard 4 slices Swiss cheese (I like to use smoked swiss cheese if available) |
|
|
Directions:
In another large saute pan, sauté onions in oil over medium heat until softened and golden brown, approx. 10-12 minutes. Add sauerkraut, sugar, salt, and red pepper flakes; combine well and continue to cook for 8-10 minute so that flavors can blend; continue to cook until most of the moisture from sauerkraut is gone and mixture is rather “dried out” looking. Place approx. ¼ of sauerkraut mixture down center of each flour tortilla. Place 2 brats halves on top of filling. Spread 1 Tbs. mustard on brats and top with a slice of swiss. Fold up tortilla and eat at once!
Grilling Tip: Be sure to pierce your brats with tiny holes before grilling. (Use a straight pin that’s been inserted into a cork.) I like to steam my “poked” brats in a beer bath before grilling them. This way, most of the fat from the brats can escape into the beer and that means fewer flare ups on the grill. |
|
Return to Recipes Home... |
|
