" Heartbreak Kid, The" For Better or For Wurst

Join Claud and the gang as they win over your heart with this delectable salad..."Broken Hearts of Romaine."


  • For the Mustard:
  • 3 tablespoons yellow mustard seed
  • 1 tablespoon black or brown mustard seed
  • 4 tablespoons ground yellow mustard
  • 1 teaspoon salt
  • 2 tablespoons water
  • 3 tablespoons cider vinegar

  • For the Kraut:
  • 1 pound sauerkraut
  • 1 small white onion, thinly sliced
  • 3 cloves garlic, peeled and smashed
  • cup dry vermouth
  • 1 cup chicken broth
  • 1 bay leaf
  • 1 teaspoon caraway seeds

  • For the Bratwurst:
  • 4 uncooked bratwursts
  • 1 small white onion, chopped
  • 4 whole black peppercorns
  • 2 bottles beer
  • 1 28-ounce can stewed tomatoes
  • 1 green bell pepper, chopped fine
  • 1 tablespoon brown sugar
  • Seeded buns

1. To prepare the sauerkraut: Drain the sauerkraut using a strainer over a bowl. In a medium saucepan, combine the onion, garlic, vermouth, chicken broth, caraway seeds, and bay leaf. Bring to a simmer. Add the sauerkraut to the vermouth mixture and return to a simmer. Cover and cook over low heat about 30 minutes.

2. To make the mustard: Combine the mustard seeds, mustard powder and salt in a coffee grinder. Pulverize with 2 short bursts. Transfer to a small bowl and add the water and vinegar. Cover and refrigerate to thicken.

3. To make the brats: Combine the brats, onion, peppercorns, and beer in a large saucepan. Bring to a simmer (Do not Boil!!) and simmer 15 minutes. While the brats cook, light the barbecue or heat a cast iron griddle. Transfer bratwurst to grill and grill until deep brown, but not burnt. Add the tomatoes, bell pepper and brown sugar to the hot beer mixture; season to taste with salt and pepper and return to a simmer. Transfer cooked bratwurst to the tomato sauce and keep warm until use.

4. Serve on seeded rolls with plenty of warm sauerkraut, tomato-beer sauce and spicy homemade mustard.

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