Chef Kayliegh, the Campbell's snack chef based in Norwalk at Pepperidge Farm, shows how to grill sausage.

Bratwurst, uncooked: 6 each
Sauerkraut: 1 jar
Mustard, preferably whole grain: 1 small jar
Salt: To taste
Pepperidge Farm Sausage Buns: 1 package

To poach the bratwurst: place bratwurst in a pot and fill with water 1” above the bratwursts. Season the water with some salt, sauerkraut, and mustard, and cook over low heat. Keep the water just below simmering and cook until the bratwurst reaches 150 F. Heat up a grill plate or pan over medium-high heat until extremely hot. Place the bratwursts on the grill and sear until color is achieved and the internal temperature is over 160 F.

Tips for Grilling: When grilling, create two different heating zones on your grill. One side should be set to medium-high heat, and the other to low heat. Cook the bratwurst on the cool side first, turning after 5 minutes, until the internal temperature reads 150 F. Transfer the bratwurst to the warmer side and allow them to finish cooking and gain more color.

To finish, place bratwurst into the Pepperidge Farm buns and top with mustard and sauerkraut.