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Monday, July 1, 2013

Brat Wraps

People often tell me they don’t like sauerkraut.  I really believe they just don’t like soggy, soupy sauerkraut and that’s certainly not what’s goin’ on here!  Just as in a good Reuben sandwich, I really like to get the all the moisture out of the sauerkraut and then season it well.  This technique makes ALL the difference – just wait till you try it.

4 Brats, grilled to perfection, and split in half lengthwise (I like to use the pre-cooked stadium brats to save time)
1 sweet onion, diced
1-2 tsp. canola oil
14 oz. can sauerkraut, rinsed well and fully drained
2 Tbs. granulated sugar
½ tsp. kosher salt
¼ tsp. crushed red pepper flakes
4 flour tortillas, 8 inch, warmed
¼ cup honey-Dijon mustard
1 cup shredded Swiss cheese (I like to use smoked Swiss, if possible)

In a 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 minutes so the flavors can blend; continue to cook until nearly all of the moisture from  the sauerkraut is gone and this mixture is rather “dried out” looking. Place approx. ¼ of sauerkraut mixture 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.

Now You're Cookin',
Chef Alli