Chef Alli’s Brat Wraps, as seen on "13 News at 4."
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)
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.