6 raw bratwurst sausages
2 tablespoons canola or safflower oil
1 onion, thinly sliced
1 granny smith apple, thinly sliced
12 ounces malty, German-style beer such as a gold or amber lager or Märzen (Oktoberfest style)
¼ cup apple cider vinegar
1 pound sauerkraut (see sidebar)
1 tablespoon whole grain mustard, plus extra for serving
4-5 dried bay leaves
1 teaspoon caraway seeds
1 teaspoon kosher salt
¼ teaspoon ground black pepper
6 crusty sausage rolls
Preheat over high heat a deep, foil pan on one side of a grill. Heat only one side of the grill by turning on only half the burners if using gas or, for charcoal, putting all the coals on one side. Keeping the pan on the hot side of the grill, sauté onion and apple in oil until lightly browned.
Add beer and vinegar and stir. Add sauerkraut, mustard, bay leaves, caraway seeds, salt and pepper and stir so that braising liquid is well combined. Place sausages in pan.
Braise sausages, turning every few minutes and ensuring braising liquid remains at a simmer. If the liquid starts to boil, move to the cool side of the grill. When sausages have reached an internal temperature of about 140 degrees, move the pan to the cool side of the grill and leave them in the pan until ready for serving.
When ready to serve, grill sausages over direct heat one to two minutes on each side, until browned. Serve on rolls with mustard and topped with sauerkraut-onion-apple mixture from the braising pan.