People often tell me they don’t like sauerkraut. I believe they just don’t like SOGGY sauerkraut and that’s certainly not what’s goin’ on here. It’s essential to really get all the moisture out of the sauerkraut and then season it well. This technique makes ALL the difference – try it, please!
4 Brats, grilled to perfection, and split in half lengthwise (I like to use the Johnsonville pre-cooked stadium brats to save time)
1 yellow onion, thinly sliced
1-2 tsp. canola oil
14 oz. can sauerkraut, rinsed and drained well
2 Tbs. granulated sugar
1/2 tsp. kosher salt
1/4 – 1/2 tsp. crushed red pepper flakes
4 flour tortillas, 8 inch, warmed
¼ cup honey-Dijon mustard
1 cup shredded Swiss cheese (preferably smoked Swiss)
In a large saute pan, sauté onions in oil over medium heat until softened and translucent, approx. 15-20 minutes. Add sauerkraut, sugar, salt, and red pepper flakes; combine well and continue to cook until nearly all of the moisture from the sauerkraut is gone and the mixture is rather “dried out” looking. Divide sauerkraut mixture in fourths, placing it down center of each flour tortilla; place 2 brat halves on top of sauerkraut. Drizzle 1 Tbs. mustard on brats and top with 3-4 Tbs. shredded Swiss. Fold up tortilla as best you can and dig in. Makes 4 fat brat wraps.
Now You’re Cookin’,