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Bratwurst




Source of Recipe


allrecipes.com


Recipe Introduction


Submitted by: Bob Cody/ "This is the only way to cook bratwurst in Wisconsin. The brats are incredibly tasty! If you can get fresh bratwurst from a sausage shop, do it... its worth the extra cost. Packaged bratwurst is okay, but there's nothing like fresh brats. Serve with brown mustard and on hoagie rolls; serve on substantial hoagie rolls, never on hot dog buns. Mustard is important - it must stone ground mustard. Add warm sauerkraut if you want it, and ketchup if you desire. Chow down! Think about those Wisconsin summers! Listen to some polka!"
Scaled to yield 4 servings. Original recipe makes 8 servings.


List of Ingredients




1 pound bratwurst
1 onions, thinly sliced
1/2 cup butter
3 (12 fluid ounce) cans or bottles beer
3/4 teaspoon ground black pepper



Recipe



Prick bratwurst with fork so they won't explode as they cook, and add to a large stew pot. Add onions and butter or margarine, and slowly pour beer into the pot. Place pot over medium heat, and simmer for 15 to 20 minutes.

Preheat grill for medium high heat.

Lightly oil grate, and place bratwurst on grill. Cook for 10 to 14 minutes, turning to brown evenly. Serve hot off the grill.

Makes 4 servings

Prep Time: 20 Minutes; Cook Time: 35 Minutes; Ready In: 55 Minutes

My notes: I've always heard NOT to prick the brats because it casues them to get tough.