Stone Ground Dijon Bratwurst Pretzel Sub

Pan seared brats simmered in caramelized onion, beer and kraut on a Swiss cheese lined pretzel bun with French's® Stone Ground Dijon Mustard.

Ingredients

Procedure

Prep

1. In a lightly oiled heavy bottom pan or rondeau, over medium high heat, sear bratwursts on all sides. Remove bratwurst and set aside.
2. Melt butter in pan. Add onions and cook until caramelized. Add garlic and cook until fragrant.
3. Return bratwurst to pan, add sauerkraut, beer and brown sugar. Stir to combine, bring to a simmer and season with salt and pepper to taste. Cover and cook on low until bratwurst are fully cooked. Hold hot for service.

Service

1. For each order, line pretzel bun with 2 slices Swiss cheese. Place 1/3 cup of sauerkraut mix over cheese. Top with bratwurst and drizzle with 1 tablespoon mustard. Serve hot.