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Source: Better Homes and Gardens
Prep time: 15 minutes
Cook time: 20 minutes, plus grill 7 minutes
Total time: 42 minutes
4 fresh bratwursts (about 12 ounces total)
1 12-ounce can beer
10 whole black peppercorns
1 large onion, sliced and separated into rings
1 tablespoon margarine or butter
1-1/2 teaspoons caraway seed
2 tablespoons white wine vinegar
1 teaspoon Worcestershire sauce
4 frankfurter buns, split and toasted
Coarse-grain brown mustard
1. Use a fork to prick several holes in the skin of each bratwurst. In a saucepan combine bratwursts, beer, and peppercorns. Bring to boiling; reduce heat. Cover; simmer about 20 minutes or until bratwursts are no longer pink. Drain.
2. Meanwhile, in a small skillet cook onion in hot margarine until tender but not brown. Add caraway seed and cook 5 minutes more. Stir in the vinegar and the Worcestershire sauce.
3. Grill bratwursts on an uncovered grill directly over medium-hot coals for 7 to 8 minutes or until skins are golden, turning frequently (170 degrees F). Serve bratwursts on buns with mustard. Spoon onion mixture over bratwursts. Makes 4 servings.