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Oktober-Wurst with Muenster Cheese

Source of Recipe


Colorado Country Life, October 2002






List of Ingredients



• 4 uncooked bratwurst
  
• 12 ounces beer, preferably a lager
  
• 4 (1/4-inch-thick) slices onion
  
• Olive oil cooking spray
  
• 4 sourdough sandwich rolls or hoagie rolls, split
  
• 4 ounces Muenster or Provolone cheese, sliced
  
• Optional toppings: Dusseldorf or spicy brown mustard, sauerkraut
  






Instructions



1. Preheat grill. In a large saucepan or skillet, bring bratwurst and beer to boil. Reduce heat; simmer for 10 minutes, turning once. (Bratwurst will not be fully cooked.) Drain bratwurst; cool and cut lengthwise in half, leaving one side uncut.
   
   
2. Open bratwurst like a book. Coat onion slices and bratwurst with cooking spray. Grill over medium heat, 4 to 5 minutes per side, or until bratwurst is cooked through and onions are tender.
   
   
3. If desired, place rolls cut-side down on grill, and toast for 1 minute. Place cheese over bratwurst during last minute of grilling to melt slightly.
   
   
4. Transfer bratwurst and onions to rolls. Serve with mustard and sauerkraut, if desired.
   
   Makes 4 servings.