Make the Apple Ribbons
- Toss the apple cider vinegar, Dijon, honey and salt in a large bowl.
- Cut the apple in half through the stem. Remove the core with a melon baller or paring knife. Place each apple on a mandoline, then carefully shave into very thin half-moon slices, right into the bowl with the cider vinegar & Dijon mixture.
- Refrigerate while preparing the rest. Drain lightly before serving.
Prepare the Charcoal Grill
- Prepare a two-zone charcoal fire with one medium-hot direct heat side and one cooler indirect side. Aim for a grill temperature around 375°F (190°C) to 425°F (218°C). Place a small cast iron skillet on the indirect side while the grill heats.
Gas Grill Instructions:
- Preheat to 400°F (204°C). Use the same indirect/direct method by turning off one burner or setting it to low.
Warm the Sauerkraut
- Add butter and onion to the skillet on the grill. Cook for 2 to 3 minutes until softened. Add the sauerkraut, beer (or water if you’d like to keep it gluten-free!), and black pepper. Cook for 5 to 6 minutes, stirring occasionally, until warm and glossy. Keep warm over indirect heat.
Grill the Bratwurst
- Place the bratwurst on the indirect side of the grill first. This gentle start allows the centers to cook through evenly while keeping the sausages plump and juicy. Cook for 8 to 10 minutes, turning occasionally. Move the bratwurst to the direct heat side for the final 1-2 minutes, turning frequently to develop a beautiful, glossy browning and a light charcoal blister. The internal temperature should reach 160°F (71°C).
Toast the Pretzel Buns
- Brush the cut sides of the buns with butter. Toast briefly over indirect heat for 30 to 60 seconds until lightly golden.
Assemble
- Spread mustard inside each bun. Add a bed of warm sauerkraut and nestle in the bratwurst. Tuck the chilled apple ribbons neatly along one side of the sausage. Finish with an extra swipe of mustard and a sprinkle of chives.
