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