Beer Brats With Sauerkraut, Onions and Jalapeños

These juicy brats are simmered in lager beer, mustard and spice, then grilled to perfection and served smothered with spicy kraut on crusty rolls!

1 btle. (12 oz.) lager

Dijon or spicy brown mustard

2 Tbs. packed light brown sugar

1/2 tsp. ground coriander

2 medium yellow onions, halved, thinly sliced

6 fresh bratwurst

1 jar or bag (1 lb.) sauerkraut, drained

2 jalapeño chile peppers, seeded, finely chopped

6 brat or torpedo rolls, split

Prepare grill for direct cooking over medium heat (350°F to 450°F). l Whisk lager, 2 Tbs. mustard, brown sugar and coriander. In large disposable foil pan, arrange onions in even layer. Add bratwurst; pour beer mixture over top. Place pan on grill over direct medium heat, close lid; bring mixture to simmer. Simmer about 20 minutes, turning brats two or three times. Add sauerkraut and jalapeños to pan; simmer 2-3 minutes. l Transfer brats from pan to cooking grates; grill over direct medium heat, with lid closed, until browned and fully cooked (160°F), 2-3 minutes, turning once. During last 30 seconds to 1 minute of grilling time, toast rolls, cut side down, over direct heat. Place each brat in a roll and top with mustard and sauerkraut mixture. l