Beer Brats with Chutney and Sauerkraut recipe.

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

Directions
Simmer Bratwurst 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 bratwurst. Grill bratwurst until internal temperature is 160 degrees F, about 5 to 10 minutes.
To make Mustard Chutney, combine chutney, mustard, onion and celery. Heat sauerkraut in saucepan or microwave oven until hot. Serve bratwurst on top of sauerkraut with Mustard Chutney on the side.