grilled brats & beer
original recipe courtesy cook's country, 2007
light-bodied lagers work best here. depending on the size of your grill, you may need to cook the onions in 2 batches in step 2. standard hot dog buns will be too small for the bulky brats.
serves 10
4 onions , sliced into 1/2-inch rounds
3 tablespoons vegetable oil
pepper
2 (12-ounce) beers (see note at left)
2/3 cup dijon mustard
1 teaspoon sugar
1 teaspoon caraway seeds
10 bratwurst sausages
10 (6-inch) sub rolls
turn all burners to medium-high and heat, covered, for 15 minutes. (for charcoal grill, arrange 50 coals over bottom of grill. light 100 coals; when covered with fine gray ash, pour evenly over cold coals. set cooking grate in place and let heat, covered, with lid vent open completely, for 5 minutes.) scrape and oil cooking grate. brush onions with oil and season with pepper. whisk beer, mustard, sugar, caraway, and 1 teaspoon pepper in 13 by 9-inch disposable aluminum pan.
arrange disposable pan on one side of grill and grill onions on other side of grill until lightly charred, 6 to 10 minutes. transfer onions to pan and grill sausages until browned, 6 to 10 minutes. transfer sausages to pan, cover grill, and simmer until sausages are cooked through, about 15 minutes. remove cooked sausages from pan and grill until lightly charred, about 4 minutes. transfer sausages to platter and tent with foil.
continue to simmer beer mixture, with grill covered, until onions are tender and sauce is slightly thickened, about 5 minutes. place bratwurst in rolls and spoon on sauce and onions. serve.
step by step: four steps to better bratwurst
simmer the beer, mustard, and spices in a disposable aluminum pan over one side of the grill. grill the sliced onions on the opposite side.
transfer the grilled onions to the simmering beer mixture and grill the bratwurst until just browned.
submerge the browned bratwurst in the simmering beer mixture to finish cooking.
once the sausages are cooked through, return them to the grill to crisp up while the beer mixture finishes reducing.
step by step: the best beer for brats
we tested eight lagers in our recipe for grilled brats and beer, and tasters overwhelmingly preferred the mellow sweetness of budweiser. miller genuine draft was our second choice, with tasters praising its mild, malty flavor. expensive imported beers, such as heineken and spaten, were bitter when reduced in the sauce, so keep those beers for drinking.
light-bodied lagers work best here. depending on the size of your grill, you may need to cook the onions in 2 batches in step 2. standard hot dog buns will be too small for the bulky brats.
serves 10
4 onions , sliced into 1/2-inch rounds
3 tablespoons vegetable oil
pepper
2 (12-ounce) beers (see note at left)
2/3 cup dijon mustard
1 teaspoon sugar
1 teaspoon caraway seeds
10 bratwurst sausages
10 (6-inch) sub rolls
turn all burners to medium-high and heat, covered, for 15 minutes. (for charcoal grill, arrange 50 coals over bottom of grill. light 100 coals; when covered with fine gray ash, pour evenly over cold coals. set cooking grate in place and let heat, covered, with lid vent open completely, for 5 minutes.) scrape and oil cooking grate. brush onions with oil and season with pepper. whisk beer, mustard, sugar, caraway, and 1 teaspoon pepper in 13 by 9-inch disposable aluminum pan.
arrange disposable pan on one side of grill and grill onions on other side of grill until lightly charred, 6 to 10 minutes. transfer onions to pan and grill sausages until browned, 6 to 10 minutes. transfer sausages to pan, cover grill, and simmer until sausages are cooked through, about 15 minutes. remove cooked sausages from pan and grill until lightly charred, about 4 minutes. transfer sausages to platter and tent with foil.
continue to simmer beer mixture, with grill covered, until onions are tender and sauce is slightly thickened, about 5 minutes. place bratwurst in rolls and spoon on sauce and onions. serve.
step by step: four steps to better bratwurst
simmer the beer, mustard, and spices in a disposable aluminum pan over one side of the grill. grill the sliced onions on the opposite side.
transfer the grilled onions to the simmering beer mixture and grill the bratwurst until just browned.
submerge the browned bratwurst in the simmering beer mixture to finish cooking.
once the sausages are cooked through, return them to the grill to crisp up while the beer mixture finishes reducing.
step by step: the best beer for brats
we tested eight lagers in our recipe for grilled brats and beer, and tasters overwhelmingly preferred the mellow sweetness of budweiser. miller genuine draft was our second choice, with tasters praising its mild, malty flavor. expensive imported beers, such as heineken and spaten, were bitter when reduced in the sauce, so keep those beers for drinking.
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