Two bratwurst cooked in beer and grilled, served with red and green peppers and grilled onions on a 10" Amoroso roll. Served with fries.
Where this dish comes from
Bratwurst is a German sausage tradition adopted so completely by Midwestern American tailgate culture that it is now understood as distinctly American as much as German. The preparation matters: a bratwurst should never be boiled in plain water. Simmer it in lager beer -- which adds a slightly bitter, yeasty character that complements the pork -- then grill to develop a blistered, caramelized exterior.
Served on a toasted pretzel bun with whole grain mustard and sauerkraut. Simple and correct.
Combine brats, onion, beer, and butter in a pan. Simmer 15 minutes. The onions become the topping.
FOR SERVICE
Ingredients
Pretzel bun or hoagie roll | Whole grain mustard
Instructions
1
Transfer brats to a hot grill or cast-iron. Sear until well-marked and caramelized, about 4 minutes. Serve with beer-braised onions piled over and whole grain mustard.
TIP
Instructions
1
Beer bath first — the grill time is only for color and char, not cooking the interior.
The Draft Room · Senoia, GA
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