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Makes 4 servings
" 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! "
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2 pounds bratwurst |
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2 onions, thinly sliced |
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1 cup butter |
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6 (12 fluid ounce) cans or
bottles beer |
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1 1/2 teaspoons ground black pepper |
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1 |
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. |
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2 |
Preheat grill for medium high heat. |
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3 |
Lightly oil grate, and place bratwurst
on grill. Cook for 10 to 14 minutes,
turning to brown evenly. Serve hot off
the grill. |
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Background by
Claudia's Collection
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