Friday, September 10, 2010

Grilled Beer Brats

One of the foods that screams "summer" to me is grilled bratwurst. Maybe it's because I can't recall ever making them during any other time of the year. Do they even sell brats during the winter months?

There is also only one way I've ever prepared them and that is boiled in beer, then thrown on the grill. Johnsonville brats have never let me down. The sauteed onions and peppers on top are a must!

Grilled Beer Brats
  • 12 oz beer (whatever kind you like to drink)
  • 1 cup of water
  • 1 1/4 lbs. package of bratwurst (about 5 brats)
  • hot dogs buns 
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion, peeled and sliced 1/4 inch thick
  • 1 green bell pepper; cleaned of stem and seeds, sliced 1/4 inch thick
  • kosher salt and freshly ground pepper
  • mustard of your choice
Heat up the beer and water in a medium sized pot or 10 inch pan. If the liquid does not almost cover the brats, add some more water.
When it comes to boil, add the brats and turn down the heat to a medium simmer. Cook for about 5 minutes, turn them over and cook for 5 minutes more. Cut into one of the brats to make sure they are cooked through. Drain and set aside. You can do this hours or even a day before. Just keep them wrapped up in the refrigerator until you are ready to grill them.

Heat up olive oil and butter in a medium-sized pan over medium to medium-high heat. Add onions, peppers and 1/4 teaspoon of salt.
It should sizzle but turn down the heat if things start browning too fast. You want to carmelize slowly, about 15 minutes. Season to taste with salt and pepper if necessary. Set aside in a bowl.

Heat up the grill on high heat. When it is very hot, turn down the heat to medium-high and throw on the brats. Cook until they have nice brown grill marks on them (and are heated up if they came straight from the fridge), about 6-8 minutes. Turning them every few minutes. Serve them on hot dog buns with mustard and the sauteed onions and peppers.

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