- 2.85 lb pork brats (5-6 brats)
- 32 oz jar spaghetti sauce
- 16 oz can green beans, drained
- 1/2 cup of Parmesan cheese, grated
- 2 (4 oz) cans mushrooms, drained and sliced
- 6 oz mozzarella cheese, shredded
- Cut brats into bite-sized pieces. Cook in skillet until juices seem clear; drain on clean paper towels.
- Mix mushrooms, beans, brats, and spaghetti sauce in a bowl. Grease a 9 x 9-inch pan with non-stick cooking spray. Pour mixture into pan.
- Sprinkle on Parmesan cheese. Top off casserole with Mozzarella cheese.
- Bake in a 350F preheated oven for 45 minutes, uncovered.
- Cheese should be melted but not browned.
Meal best served over rice or noodles.
Beer Soaked Bratwurst
- 2 lb of Bratwurst
- 3 12 oz cans of beer
- 2 medium onion, chopped
- 14 oz jar sauerkraut with caraway seeds, drained
- 2 green pepper, chopped
- 2 cups of melted butter
- Bed bratwurst on bottom of 9 x 13 x 2-inch baking pan.
- Pour beer over Bratwurst and cover with foil. Refrigerate for at least two hours.
- In a medium skillet, add onion, butter, and green pepper. Cook on medium heat until lightly browned.
- Add sauerkraut, mix, and continue heating for ten minutes, stirring frequently.
- Wrap sauerkraut mixture in aluminum foil and keep it aside.
- Add brats and beer to large skillet or saucepan; cover and simmer for 15 minutes.
On the charcoal grill
Cook over ashen coals for fifteen minutes, turning often and checking flare-ups. Cook kraut away from the flame. Serve brats on buns with kraut mixture on top and spicy brown mustard, or your choice of herbs and spices.
On the gas grill
Set front and back burners to medium heat and leave the middle off. Set foil-covered kraut off to the side, away from direct heat. Place brats in the middle of the grill and cover. Cook brats for 14 minutes, making sure browned on each side and checking for flare-ups.