Grilled Brats and Beer
From Cook's Country
Recipes for the Midwest’s favorite tailgating dish sound foolproof, but our first attempts resulted in gray, soggy sausages and bland onions floating in hot beer. To perfect our Grilled Brats and Beer recipe, we browned the sausages first over medium-high to give them a good color and seared flavor. Braising after grilling made the brats soggy, so we threw them back on the grill for a final crisping after braising. Searing the onions first added serious flavor to the beer and onion mixture. We reduced the beer and onion mixture with yellow mustard, which lent brightness and body to the liquid and sauce.
Light-bodied lagers work best here. Depending on the size of your grill, you may need to cook the onions in 2 batches in step 2. Standard hot dog buns will be too small for the bulky brats.
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