As if grilled brats on a warm roll with spicy mustard weren't scrumptious enough already...Louise Leonard kicks them up a notch by soaking them in beer! Check out her hometown recipe with pickled onions....it's the perfect BBQ dish!
For the Pickled Sweet Onions:
1 sweet onion, such as a Vidalia, thinly sliced
1 cup white wine vinegar
3 tbsp sugar
1 tbsp salt
2 sprigs thyme, leaves
For the Brats:
6 fresh bratwursts*
3 cans of beer
1-2 cups water
1 tbsp Worcestershire
1 onion, chopped
2 bay leaves
Salt, to taste
Hard rolls or pretzel rolls
Spicy mustard, such as a whole grain Dijon
Heat the grill so that one side is very hot and the other is cool. If you are using a charcoal grill, natural briquettes are your best option and wood chips can be added too for extra smokiness.
While the grill is heating, make the pickled onions. In a small bowl, add the onions, vinegar, sugar, salt and thyme. Mix well and set aside at room temperature for 1 hour. Afterwards, these onions will keep in the refrigerator indefinitely.
Once the grill is hot, put the brats on the cool side of the grill. Make sure the vents on the bottom and lid of the grill are slightly open. Cover and cook for 20 minutes. Flip the brats, cover and cook another 10 minutes. It is important to cook the brats over low heat so that you do not split the casings, which would result in a dried out sausage.
While the bratwursts are cooking, prepare the beer bath. In a medium pot bring the beer, water, Worcestershire, onion, bay leaves and salt to a simmer. Cook over for 10 minutes or until the onions are soft.
In a medium pot, heat the sauerkraut with a splash of beer.
Once the bratwursts are done, transfer them to the beer bath and simmer over low heat for another 10 minutes.
Butter the rolls and grill until toasted.
To serve, place a bratwurst on a buttery grilled roll, top it with sauerkraut, pickled onions and a smear of mustard. Prost!
*My bratwursts of choice are Sheboygan Bratwurst Company or Nueske's. If you happen to live in WI, every supermarket has their own recipe and the one's from Sendik's in the Milwaukee area are the bomb!
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