Cooking suggestions for brats and sauerkraut for a pot luck. With limited supplies and kitchen.
We'll be having a cabin at a place that has a pot luck Saturday.
Our cabin will have a stove/oven (no drinkable water tho, high sulfur well water water).
At the pavilion they'll have some very bad gas grills. At the cabin a very good gas grill.
The delima is the brats and sauerkraut will need to be carried in a foil roasting pan for service.
Should I grill the brats, slice them and put in the foil pan with sauerkraut and onions and peppers.
How should I add the beer element for these quantities (about 20 people).
Just cook everything separately that afternoon and put in the foil pan and warm?
Any suggestions or recipes for Kraut, brats, onions, peppers would help.
I'll cheat and bring some pre-made soft pretzels to be warmed on the pavilion grill.
Would those be okay to defrost in the 'fridge Friday..as freezer and transport won't allow frozen.