beer brats with chutney and sauerkraut

Prep time: 15 min
Cook time: 10 min

1 (19 ounce) package Bob Evans Beer Bratwurst
1/4 cup Dijon mustard
1 clove garlic, minced
1 teaspoon fresh rosemary, minced
1 tablespoon cider vinegar
1 (14 ounce) can sauerkraut

For Mustard Chutney:
1/2 cup Major Grey mango chutney
1/4 cup Dijon mustard
1/4 cup diced onion
1/4 cup diced celery

Simmer bratwursts in 1/2 cup water for 15 minutes, turning occasionally and adding more water if necessary. Remove from skillet. Preheat grill to medium heat. In small bowl, combine mustard, garlic, rosemary and vinegar. Brush to cover brats. Grill brats until internal temperature is 160 degrees.

To make Mustard Chutney, combine chutney, mustard, onion and celery. Heat sauerkraut in saucepan or microwave oven until hot. Serve bratwursts on top of sauerkraut with Mustard Chutney on the side.