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Bratwurst Wraps with Onion-Sauerkraut Filling

 

A rich Muscat will cut through the spicy, vinegary filling and match the intensity of the cheese and sausage. Open wide for a mouthful of flavor power!

A strongly malted pale lager will bow to the tangy sauerkraut and crown the bratwurst king of your taste buds. 		 

This cultural-fusion dish is as much fun to make as it is to eat!



4 fresh bratwurst (1 pound)
1 12-ounce bottle of beer
1 cup chopped onion
2 tablespoons vegetable oil
1 pound fresh sauerkraut, rinsed and fully drained
2 tablespoons sugar
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 10-inch flour tortillas
1/4 cup honey-Dijon mustard
4 slices smoked Swiss cheese


Place bratwurst and beer in medium saucepan; bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Remove from heat; let bratwurst cool in beer.

In 10-inch frying pan cook onion in oil over medium heat until browned, 8 to 10 minutes. Add sauerkraut, sugar, salt, and red pepper; mix well. Continue cooking for 5 minutes to blend flavors.

Place bratwurst in center of cooking grate. Grill 5 to 6 minutes or until browned and heated throughout, turning once halfway through grilling time. Split each in half lengthwise.

Place 1/4 of sauerkraut mixture down center of each tortilla. Place 2 bratwurst halves on top of filling. Spread 1 tablespoon mustard on bratwurst and top with a slice of cheese. Fold two sides of tortilla over cheese; fold remaining bottom and top halves of tortilla to close. Place tortilla wraps flap side down on grill; grill 3 to 4 minutes or until browned and heated through, turning once halfway through grilling time.

Makes 4 servings.