Simmer brats in beer/mustard/caraway seed/grilled onion bath for 15 minutes to soak up plenty of flavor. Then I finish them off on the grill, browning them for 5 minutes. By then the bath is reduced to a thick terrific sauce to put on buns with brats!
a slightly modified recipe from America's Test Kitchen. Refined it some more this afternoon for this report, but here are some pix I took last time I did it.
1-heat up gas grill or charcoal until hot, then close lid for 5 mins.
2-slice 2 onions, brush with oil and season with pepper. I put little skewers or toothpics in them so they stay together on grill for easy turning and removal.
3- Scrape clean grill grate and oil it.
4-put onion slices on grill 3 mins or so each side to get nice char marks.
4-in disposable aluminum roasting pan mix 1/2 teaspoon each of sugar, pepper and whole caraway seeds. Pour in 12 oz of mild beer like Bud or MGD (fancy imported beers get bitter when cooked down), add 1/3rd cup of Dijon mustard and 1 pound of brats (5 or so) to pan. Then add the grilled onion to roasting pan.
5-put roasting pan in middle of grill and simmer sausages 15 mins or so. Turn them a few times and cook until internal temperature of 170 degrees is reached.
6-shove pan to side of grill. Take out sausages, put them directly on grill. Brown them for 7 minutes or so, turning a few times.
7-while they brown, stir mustard sauce, scraping bottom, and heat longer if needed, to desired thickness
it's better to have hefty brat buns than the skimpy and messy hamburger buns I used here, of course. But still taste excellent!:
a slightly modified recipe from America's Test Kitchen. Refined it some more this afternoon for this report, but here are some pix I took last time I did it.
1-heat up gas grill or charcoal until hot, then close lid for 5 mins.
2-slice 2 onions, brush with oil and season with pepper. I put little skewers or toothpics in them so they stay together on grill for easy turning and removal.
3- Scrape clean grill grate and oil it.
4-put onion slices on grill 3 mins or so each side to get nice char marks.
4-in disposable aluminum roasting pan mix 1/2 teaspoon each of sugar, pepper and whole caraway seeds. Pour in 12 oz of mild beer like Bud or MGD (fancy imported beers get bitter when cooked down), add 1/3rd cup of Dijon mustard and 1 pound of brats (5 or so) to pan. Then add the grilled onion to roasting pan.
5-put roasting pan in middle of grill and simmer sausages 15 mins or so. Turn them a few times and cook until internal temperature of 170 degrees is reached.
6-shove pan to side of grill. Take out sausages, put them directly on grill. Brown them for 7 minutes or so, turning a few times.
7-while they brown, stir mustard sauce, scraping bottom, and heat longer if needed, to desired thickness
it's better to have hefty brat buns than the skimpy and messy hamburger buns I used here, of course. But still taste excellent!:
