Instructions
1. In a large skillet melt butter. Add the onions, peppers and sautee until soft,. Stir in the brown sugar and El Diablo Jalapeno mustard. Stir in the sauerkraut. Remove from heat.
2. Make a foil pouch using two sheets of heavy duty foil, fold together the edges. Place the sauerkraut mix in the middle and pinch the edges closed, leaving room for steam.
4. Arrange the brats over a drip pan on the hot grill. Add sauerkraut packet and grill, until brats are cooked through, flipping once, a little over half way through cook time.