Ditch the dogs and take your links to a new level

Anybody can grill a hot dog, slap it on a bun and dump on the usual ketchup and mustard.

So how about going a bit beyond the ordinary this July Fourth?

Rather than your basic dog, up the ante by grilling up bratwurst sausages or peppery kielbasas. They are bigger, meatier and way more flavorful.

For toppings, we went decidely German, filling our buns with sauerkraut, cheese and sautéed apple.

Bratwurst grinders with apple, cheddar and sauerkraut

1 tablespoon caraway seeds

1 large apple, peeled, cored and diced

1 teaspoon sugar

4 small grinder rolls

Butter

4 bratwurst sausages or 6-inch kielbasas

One-half cup shredded extra-sharp cheddar

One-half cup sauerkraut

In a dry skillet over medium, toast caraway seeds, stirring constantly, until fragrant, 2 to 3 minutes. Transfer to a small bowl and set aside. Return skillet to medium-high and add apple and sugar. Sauté until lightly caramelized and tender, about 5 minutes. Set aside.

Heat the grill to medium. Slice open the grinder rolls and butter the insides. Place rolls on the grill grates, spread open and set cut side down. Grill until toasted, 2 to 3 minutes. At the same time, grill the sausages or kielbasas, turning occasionally, about 6 minutes.

To assemble, sprinkle the insides of the rolls with the cheese before placing a sausage into each. Divide the apples between the rolls, then top with sauerkraut and a sprinkle of toasted caraway seeds.