Grilled Bratwurst with Onions Braised in Beer and Mustard
Brats and beer are a great combination."Great recipe base. Added more mustard than called for in this recipe. Also, serve on pretzel rolls!!!" - Cahandel
Yield: 4 Ready in 45 minutes
73 people trying soon
|4 4-oz.fresh bratwurst; (or cooked or smoked varieties)|
|2 tablespoonsbacon fat; lard or olive oil|
|3 cupsonion; about 12 oz., 2 medium yellow onions, thinly sliced|
|12 ouncesdark or amber beer|
|2 bay leaves|
|2 tablespoonscoarse-ground country-style mustard|
|4 crusty hoagie or Italian rolls; split|
Grilled Bratwurst with Onions Braised in Beer and Mustard Preparation
Heat fat in 12-inch, deep skillet over medium heat. Add onions and sugar, stir well to coat with fat. Saut onions, stirring frequently, for 10 minutes, or until starting
to turn golden brown. Add beer, scraping up any browned bits from bottom of pan. Add bay leaves, lower heat and simmer for about 10 minutes. Stir mustard into onions, remove from heat and set aside, discarding bay leaves.
Grill bratwurst over medium-hot fire, turning to brown evenly, until nicely browned and internal temperature reaches 160 degrees F. on an instant-read meat thermometer. Remove from grill and add to skillet with onions. Over medium heat, cook and stir until sauce becomes syrupy. Serve bratwurst in rolls, generously smothered with mustardy onions.
Republished with Permission, National Pork Council.
Adapted from Bruce Aidells Complete Sausage Book by Bruce Aidells and Denis Kelly, Ten Speed Press, 2000.
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