This recipe was in Midwest Living - from Wisconsin Makes: 10 servings Prep: 30 mins Grill: 20 mins to 30 mins Cook: 10 mins
- 10 uncooked bratwurst links (2 1/2 pounds total)
- 1/4 cup butter
- 1 large onion, halved and cut into thin slices
- 2 12 ounce bottle or cans dark German beer
- 2 tablespoons packed brown sugar
- 2 tablespoons vinegar
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme, crushed
- 1 teaspoon Worcestershire sauce
- 10 hoagie buns, bratwurst buns, or other crusty rolls, split and toasted
- Easy Cranberry-Pickle Relish
Directions
1. Pierce bratwurst with fork. For a charcoal grill: Arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place bratwurst on grill rack over drip pan. Cover; grill 20 to 30 minutes or until instant-read thermometer inserted into bratwurst registers 160 degree F, turning once halfway through grilling time. (For a gas grill: Preheat the grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.)2. Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion; cook and stir about 5 minutes or until tender. Add beer, brown sugar, vinegar, caraway seeds, thyme, and Worcestershire sauce. Bring to boiling; reduce heat. Place bratwurst in beer mixture; keep warm until serving time.
3. To serve, place grilled bratwurst in a bun or roll. Using a slotted spoon, top with some cooked onion slices and Easy Cranberry-Pickle Relish. Makes 10 sandwiches.
-
Can tote cooked brats and the beer cooking liquid to
your tailgating site in an insulated container. Serve within 1 to 2
hours.
Easy Cranberry-Pickle Relish
1
cup canned whole cranberry sauce
1/2
cup sweet pickle relish
